Gram Werner’s Apple Dumplings

There is nothing that can compare with Gram Werner’s (at right in 1919) apple dumplings. What wouldn’t I give for a bowl of them right now!!! They are crusty and crunchy on the top and gooey and sweet on the bottom. You can have them hot or cold, with or without milk. They are the BEST!

Prepare a batch of pie crust (Mom’s Pie Crust will be coming soon.) Divide into 4 sections and roll each section out into a thin circle. Cut each crust into 4 quarters (16 pieces.) Peel pie apples and cut them into chunks. Place a handful in the center of each crust. On each pile of apples place 1 heaping T. Sugar, 1 pat of butter, sprinkles of sugar and nutmeg. Fold up the corners of the crust and pinch them together to make a little dumpling. Place them seam-side down in a shallow cake pan. Pierce the top crust of each dumpling 2-3 times with a fork. Drizzle maple syrup or light corn syrup over each dumpling.

Bake at 350 degrees for an hour or until golden brown. Serve with milk, ice cream or just plain.

Gram Werner's Mincemeat Tarts
Christmas was never Christmas without Gram's Mincemeat Tarts. She had the prettiest tins to bake them in --- I found one a few years back in a yard sale and I treasure it. It is sort of like a muffin tin but with a fluted bottom. My tarts might look like Grams but nothing will ever taste as good as hers did.

Make a double batch of pie crust. Divide into 16 pieces and cut into circles to fit your tin. Reserve the scraps.

Mix together:
1 large jar of commercial mincemeat with rum and brandy
1 c. chopped apples
1 c. chopped walnuts
1/2 c. raisins.

Spoon the mixture into the shells to almost fill them. Cut little circles from the scraps of dough and place one on top of each tart. Pinch the edges of the tarts in but don't close completely. Beat an egg with 1 T of water and brush over the top of each tart. Bake at 350° until the shells are golden brown.