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MARIO BATALI Apple Dumplings

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These cute Apple Dumplings are a sweet treat!

3 1/2 cups all-purpose flour
1 teaspoon Kosher salt
1/2 teaspoon baking powder
3 sticks unsalted butter (chilled, cut into small cubes)
1/2 cup ice water (or more as needed)
6 medium Granny Smith or Braeburn apples (peeled and cored but left whole)
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon Kosher salt
1/2 cup raisins
3 tablespoons unsalted butter (cut into pieces)
3/4 cup heavy cream (divided)

In a large bowl, add the flour, salt and baking powder. Add the butter and toss to coat in the flour, then cut with a pastry cutter or the back of a fork until the butter resembles tiny bits and is incorporated into the dough. Add 6 tablespoons of ice water and mix until the dough just comes together, adding more water a tablespoon at a time, if necessary.
Remove the dough to a floured work surface. Cut in half to form two disks. Dust with additional flour, wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
For the Apple Dumplings: >Preheat the oven to 400ºF. Spray a baking sheet with cooking spray.
On a floured surface, roll the pie dough to 1/4-inch thick and cut into six 6-inch squares. Place one apple in the center of each square.
In a small bowl, add the sugar, cinnamon, nutmeg, and salt. Divide the sugar mixture, raisins and butter among the apples, stuffing them into the core of the apple and allowing it to generously overflow. Brush the edges of the dough with heavy cream and bring the corners of the dough to the top of each apple, pinching the edges together. Place dumplings on the baking sheet and put in the freezer for 15 minutes to set.
Brush the outside of each dumpling with cream and bake for 20-25 minutes, until the crust is golden.
Whip the remaining 1/2 cup heavy cream to soft peaks using a hand mixer or stand mixer. Spoon over the warm apples to serve.
Tip: You can make the dough in a food processor but this must be done in two batches.

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