Apple Dumpling Recipe: Comfort Food With a Cap{37}

Fruity, doughy,  buttery goodness on a plate…

When I first moved to Seattle in the early 80s, I may have taken up residence in Pioneer Square, but I ate in Pike Place Market. A quick trip on the free-zone bus would land me at First and Pike, and a mere brioche’s throw from my favorite bakery: Au Gavorche. It was there that I first discovered Pomme Gavorche, a crust-entombed apple the size of a slow-pitch softball stuffed with raisins, spices and custard. I marveled that the young cashier could lift it over the counter without a winch.

Years later, and an island away, I came up with an apple dumpling recipe that’s easy to make (and lift) and equally delicious.

Recipe: Apple Dumplings With Pie Crust Caps | serves 6


  • Crust for one pie (or ready-made)
  • 6 tart medium size apples
    • e.g., Bramleys, Belle de Boskoop, Granny Smith
  • marmalade
  • golden raisins (optional)
  • walnuts (optional)
  • cinnamon
  • sugar
  • maple syrup
  • butter


  1. Preheat oven to 425° F
  2. Make a pie crust (or use a ready-made)
    1. Crust instructions
  3. Peel and core whole apples
  4. Mix raisins, walnuts and jam
  5. Mix cinnamon and sugar


  1. Rub pie plate with butter
  2. Place and separate apples on pie plate
  3. Stuff core space with jam mixture and a dot of butter, drizzle with maple syrup
  4. Sprinkle heaping teaspoon of cinnamon sugar over each apple (photo 2)
  5. Cut pie dough into six discs, (I use a large biscuit cutter)
  6. Place a dough ‘chapeau’ atop the apple (photo 3)
  7. Dough cap will cover the apple’s top half
  8. Brush dough with egg wash (beaten egg, a wee bit of milk or water)
  9. Sprinkle remaining cinnamon sugar over apples


  1. Bake dumplings at 425° F for 10 minutes
  2. Reduce heat to 350° F for 25-30 minutes, until top crust is crisp, juice is bubbling (above photo)
  3. Serve with ice cream or my favorite, Creme Anglaise.

Delicious byproduct: Should you have leftover dough, dot it with butter, sprinkle with cinnamon sugar, and spread jam on one side. Roll it up like a log, cut into wheels and bake!

Update: My Favorite Seattle Bakeries, all amazingly good!