It’s “National Apple Dumpling Day” today. I’m posting this as a break from everything pumpkin.

From: The New Pennsylvania Dutch Cook BookBy: Ruth HutchinsonIllustrated by: Tim PalmerPublished by: HARPER & BROTHERS NEW YORK 1958Earlier edition published as: The Pennsylvania Dutch Cook Book (1948)Library of Congress catalog card number 58-8873 APPLE DUMPLINGS (Credited to: Irma Weber) 1 egg2/3 cup milk (whole)2 1/2 cups sifted flour2 1/2 teaspoons baking powder1/4 teaspoon salt6 applesCinnamon and sugar6 tablespoons butter{Note from me: It’s not clear in the recipe, but the brown sugar and butter below are to be used as the topping. The “dotting” butter is from the six tablespoons.}1/2 cup brown sugar 1/2 cup butter Mix egg and milk together in a bowl and sift in flour, baking powder, and salt.Stir to make a soft dough.Turn out on floured board and knead lightly.Roll and cut in 6 squares.Place in centers a peeled, cored apple that has been quartered.Sprinkle with sugar and cinnamon, dot with butter, and bring up corners of dough to enclose apple.Pinch and seal.Place dumplings in a large pan, not touching. Bake at 425° for 10 minutes, then at 350° for 45 minutes.Test by pricking with toothpick and, if apples are tender, they are done.Sprinkle with a little sugar and cinnamon.Cream brown sugar and butter, add flavoring if desired and spoon on hot dumplings when served. 6 servings.