Makes 4 dumplings
These tiny pastry pockets filled with sweetened apples and raisins are so easy and so satisfying. While some dumpling recipes call for simmering pastry-wrapped apples in a pool of caramel sauce, we prefer to bake them without sauce to better show off our crisp, flaky, tender pie dough. Use a baking apple such as Gravenstein, Winesap or Jonagold, or experiment with a different variety by talking to the apple grower at the farmers market or your favorite produce person.
1 large or two small tart baking apples
2 tablespoons raisins
¼ cup brown sugar
¼ teaspoon freshly grated nutmeg
Pinch of salt
1 package Grand Central U-bake Pie Dough (2 pre-rolled rounds), thawed overnight in the refrigerator or for an hour on the counter
One whole egg, beaten
2 tablespoons milk
Vanilla ice cream, for serving
MAKE THE FILLING
Preheat oven to 400 degrees F with bottom rack in lowest position.
Line a rimmed baking sheet with parchment paper.
Peel, core, and quarter apples and slice 1/4 inch thick.
In a small bowl, mix together raisins, brown sugar, nutmeg, and salt.
Lay one pie dough round on a piece of parchment or a clean work surface lightly dusted with flour; refrigerate or freeze remaining pie dough round for another use. Limber up the pie dough and smooth any ridges or tears by making a few passes with a rolling pin.
Cut the dough circle into quarters using a ruler or straight edge and sharp paring knife.
Make egg wash by combining egg and milk with a fork in a small bowl; lightly brush edges of dough triangles with egg wash.
Spoon 1 tablespoon of raisin-sugar mixture into the center of each pie dough triangle. Arrange two or three apple pieces (one quarter apple) on top and fold up the three corners of pastry, pinching edges together to make something resembling a 3-cornered hat. Take care not to overfill the dumplings, which can cause the pastry to tear as you seal the edges. Transfer dumplings to prepared baking sheet and, using the tip of a paring knife, make tiny slits in the pie dough for steam to escape. Chill for at least 15 minutes or up to one day ahead of time; for longer chilling, cover dumplings lightly with plastic wrap.
BAKE AND SERVE
Brush the tops of the chilled dumplings with egg wash. Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees, rotate pan and continue baking for another 20-25 minutes, or until crust is deep golden brown.
Cool dumplings for at least 15 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream and, if desired, a drizzle of your favorite caramel sauce.