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Baked Apple Dumpling Pie

Baked Apple Dumpling Pie

Combine the raisins, walnuts, ¼ cup firmly packed light brown sugar, and cinnamon in the bowl of a food processor. Pulse repeatedly, until the mixture is finely ground. Set aside.

Select an ovenproof skillet or sauté pan that measures 9 inches across the bottom and 11-12 inches across the top. Melt the butter in the skillet over medium heat, then stir in the remaining brown sugar and preserves. When the mixture is bubbling evenly over the surface of the pan — 30 seconds or so — remove from the heat.

Do not peel the apples; the peels will help them hold together. Do halve them, however, crosswise, and core each half. Place the apple halves in the pan, cut side down. You should be able to get 6 around the outside and 1 in the center. Finely dice the remaining apple half and scatter the pieces between the apples.

Preheat the oven to 400 degrees.

Spoon some of the raisin-walnut mixture into each apple half, compacting it with a finger.

Sprinkle leftover mixture between the apples.

On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over the apples, center it, and peel off the paper. Lifting the edge of the pastry, tuck the edge straight down along the inside of the pan. Poke several large vent holes in the pastry with a paring knife, twisting the knife to enlarge the holes.

Lightly brush the pastry with light cream and sprinkle with granulated sugar. Place the pie directly on the center oven rack and bake for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the top crust is golden brown, another 25 minutes.

Transfer the pie to a cooling rack and let cool for at least 20 minutes before serving. Serve with the Vanilla Custard Sauce, if desired.

Baked Apples Wrapped In Pie Crust Recipe

Baked apples wrapped in pie crust are delicious when made for any season. I think they taste best when made in the fall apple season&hellip warm out of the oven and then covered with a sweet vanilla hard sauce, it will be hard to only eat one.

Today I am taking part in a favorite fall food blog hop where a group of my blogging friends and I are sharing a favorite recipe with you that is best enjoyed when made and eaten in the fall.

Now that it&rsquos apple season, I am sharing an apple dumpling recipe with you., but not just simply apple dumplings&hellip

&hellipbut a favorite of my husband, Ed. They also have a fun story behind them.

The apple dumpling recipe is called Cannon Balls or Cannonballs. The recipe comes from Ed&rsquos alma mater, The U.S. Naval Academy in Annapolis, MD.

They are the best baked apples I have ever eaten, but be prepared if you make them&hellip you will want to eat more than one &ndash they are delicious eaten warm out of the oven or for a midnight snack warmed up in the microwave.

Apple Cannon Balls, the vanilla hard sauce covered piecrust wrapped apples are a mess hall favorite through generations of midshipmen. If you know one, ask them&hellip how many Cannon Balls they ate while attending the Naval Academy.

Over the years they have also become one of the many annual traditions that happen at the Naval Academy every year.

The Cannonball Run is just one of dozens of traditions&hellip

The annual rites of passage for the midshipmen include proving their mettle in the annual push-up contest, giving the campus statue of Tecumseh better war paint, or partaking in the Cannon Ball run to see who can eat the most apple Cannon Balls in one sitting &ndash all in the name of winning.

The Midshipmen believe in the power of these events, where a good showing means they are stronger, better, more enthusiastic and will surely entice the game gods to favor them on the next game day.

A fun food story and tradition that has stood the test of time, but the best part is of course how delish these baked apples are&hellip

Apple Dumpling Pie

Place a rack in bottom third of oven and preheat to 400°F. Mist a 9-inch pie plate with cooking spray and line a large, rimmed baking sheet with foil.

Place apples in a large bowl. In a smaller bowl, combine flour, cornstarch, salt, cinnamon and 1 Tbsp. sugar sprinkle over apples and toss to coat slices evenly.

Melt butter in a large skillet over medium-high heat. When foaming subsides and butter turns light golden, add brown sugar and walnuts. Cook, stirring constantly, until sugar melts and walnuts are lightly toasted, 3 to 4 minutes. (Be careful: The mixture can burn easily.) Add raisins and stir to coat. Pour in calvados it will bubble and spatter. Reduce heat to medium and cook, stirring constantly, until mixture becomes syrupy, 2 to 3 minutes. Pour mixture over apples and toss to coat.

Roll out half of dough into a 12-inch circle press into pie plate. Spoon apple mixture into crust, mounding in center. Roll remaining dough into another 12-inch circle. Brush edge of bottom crust with water gently place top crust over apples. Trim and crimp edges decoratively to seal. Cut a few slashes in top to allow steam to escape. Brush top with cream sprinkle with 1 Tbsp. sugar. Place pie on lined baking sheet and bake until crust is golden brown and filling bubbles through top, 45 to 55 minutes. Let cool on a wire rack for at least 20 minutes serve.

Baked Apple Dumplings

With apple trees bursting with tasty gems ripe for the picking, it makes total sense that September 17 is National Apple Dumpling Day.

Never heard of apple dumplings before? Boy, are you missing out! Think of them as mini apple pies, but more old-school (in a good way), and deliciously messier. Whether made to be elegant or rustic, apple dumplings are quintessential fall.

The filling is simple: half an apple with some cinnamon sugar sprinkled on top. The pastry is a cross between pie crust and a biscuit: buttery and tender, with just enough firmness to hold together. And oh yeah, swimming in a lovely pool of sauce flavored with apple peel. Yum.

Served hot with a big scoop of vanilla ice cream — even better, homemade Vanilla Bean Ice Cream — this dessert is really just everything. Let us show you how it’s done!

Make the dough

In a medium-sized bowl, whisk together:

3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 tablespoon + 1 teaspoon (14g) baking powder
3/4 teaspoon salt
1/4 cup (28g) confectioners' or glazing sugar

Work in 8 tablespoons (113g) unsalted butter until the mixture is crumbly, using your fingers, a pastry fork or blender, or a mixer, leaving some pea-sized pieces.

Add 3/4 cup (170g) milk, stirring to combine. Add a bit more milk, as needed, just until the dough comes together. Divide the dough in half, wrap each half in plastic, and put them in the freezer to chill.

Prepare the apples

Wash, peel, and core 4 small apples, saving the peels. I find myself using an Apple Peeler, Corer, and Slicer anytime I bake with apples because it just makes it so fast and tidy. Note: if you use a peeler/corer/slicer, remember to move the slicer out of the way you don't want these apples sliced.

You can use any type of apple, though a firmer fruit like Granny Smith will hold up better in baking than, say, a McIntosh.

Slice the apples in half around the equator. Sprinkle the 8 halves with 1 tablespoon lemon juice (to keep them from browning), then set them aside.

Make the syrup

Combine 3/4 cup (163g) brown sugar, 2 cups (454g) water, and apple peels in a medium-sized saucepan. Bring to a boil over medium heat and simmer for 10 minutes.

Preheat the oven to 375°F. Lightly grease a 9" x 13" pan.

Assemble the dumplings

Combine 1/2 cup (99g) sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a small bowl set aside. Remove half the dough from the freezer and place it on a well-floured surface. Roll it into a 12" x 12" square it'll be thin.

Place an apple half on each square, and sprinkle each with a tablespoon of the cinnamon-sugar mixture.

Moisten the edges of the square with a brush, and bring them up over the apple, tucking them together in the center of the apple.

Place the apples, seam-side up, in the prepared pan. Repeat with the remaining dough and apples.

Strain the syrup to remove the apple peels. Stir in 1 tablespoon lemon juice and 1 tablespoon boiled cider, if you're using it.

Pour the syrup evenly over the dumplings. Sprinkle the dumplings with a generous layer of sparkling white sugar or demerara sugar.

Bake the apple dumplings

Bake the dumplings for 45 to 50 minutes, until the apples are tender and the pastry is brown. The liquid will bubble and thicken into a delicious sauce.

Remove the dumplings from the oven, and let them sit for at least 10 minutes before serving this allows the dough to firm up.

I hope this blog leaves you inspired to celebrate this most delicious of holidays. Or maybe just gives you the excuse you need to get baking with apples! Either way, we hope you have a lovely time celebrating National Apple Dumpling Day.

Please, bake, rate, and review our recipe for Apple Dumplings. Happy baking!

Recipe Summary

  • All-purpose flour, for rolling out dough
  • 1 large egg white, lightly beaten
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 tablespoons Armagnac, or brandy
  • 2 tablespoons dried cherries, roughly chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons finely ground blanched almonds
  • 2 tablespoons light-brown sugar
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground cinnamon
  • 4 McIntosh apples
  • 1 lemon, cut into quarters lengthwise
  • 4 cinnamon sticks
  • 1/4 cup packed light-brown sugar
  • 2 cups clear apple juice
  • 2 tablespoons honey
  • 1/2 cup Armagnac, or brandy
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons freshly grated ginger
  • 2 tablespoons unsalted butter
  • 2 tablespoons freshly squeezed lemon juice

Place flour, salt, and sugar in the bowl of a food processor pulse 2 or 3 times to mix. Add butter process until mixture resembles coarse meal, about 10 seconds. With machine running, add 4 to 6 tablespoons ice water in a steady stream through feed tube process just until mixture begins to hold together, no more than 30 seconds. Flatten dough into a disc, and wrap in plastic. Chill dough at least 1 hour.

Combine all syrup ingredients in a medium saucepan. Cook over medium-high heat until liquid has reduced by half and has slightly thickened, about 20 minutes. Remove from heat set syrup aside.

Combine Armagnac and cherries in a small bowl let sit 20 minutes. Drain cherries, reserving Armagnac add Armagnac to reserved syrup. In another small bowl, combine cherries, flour, ground almonds, brown sugar, butter, nutmeg, mace, and cinnamon mix filling well with a wooden spoon.

Peel apples remove stems and top 3/4 of core, leaving 1/4 inch intact at bottom. Rub each apple with a lemon quarter to prevent discoloration. Divide filling among four apples, filling cavities. Insert a cinnamon stick into each cavity. Wrap exposed end of cinnamon stick with a piece of heavy-duty aluminum foil. Set filled apples aside.

Heat oven to 450 degrees. Turn out dough onto a lightly floured work surface. Roll dough to an 1/8-inch thickness, and trim to a 14-inch square. Cut 4 squares, 7 inches each, from dough. Brush entire surface of one square lightly with beaten egg white place a filled apple in the center. Bring 2 adjacent corners of dough together at the tops, and press together to create a triangular flap. Repeat, making four flaps. Lightly brush one side of each flap with egg white, and press firmly against the apple. Repeat with remaining dough and apples. Transfer to a plate, and chill 15 minutes.

Mix together the egg yolk and heavy cream. Brush dumplings lightly with the egg wash, and transfer dumplings to a roasting pan, spacing dumplings at least 1 inch apart.

Bake 15 minutes. Reduce oven temperature to 375 degrees. Remove roasting pan from oven, and pour the reserved syrup over dumplings. Return pan to the oven, and bake 10 minutes more, basting twice. Continue baking dumplings until deep-golden brown, about 10 minutes more. Transfer pan to a wire rack to cool slightly. Serve dumplings with the warm syrup.

Heavenly Baked Apple Dumplings

Heavenly, warm apple dumplings are the perfect fall dessert comfort food. It seems we can't get enough of these ooey-gooey delicious dumplings of flaky, home-made dough swaddled around freshly baked tender apples with an amazing brown sugar syrup!

Whole, cored apples are filled with cinnamon, brown sugar and butter, wrapped in dough, then baked in a buttery, brown sugar syrup is the ultimate old-fashioned dessert. Fit for kings and queens and my mom!

Apple dumplings are one of her favorite desserts of all-time, besides this peach cobbler and custard pie. Growing up, I can remember my mother and grandmother making apple dumplings every fall during apple harvest season. They were soooo yummy. Sometimes we would have an apple dumpling as an evening meal or have it for breakfast with some milk.

To prepare home-made apple dumplings

(also referred to as Amish apple dumplings or Dutch Pennsylvania apple dumplings)

First peel your apples and core them.

We used whole apples, but are sometimes quartered and placed on a portion of dough. To core, use an apple corer to make it easy to remove the core. If you wish to make this even easier, it's fine to leave the skin on the apples, it's just a preference which you prefer.

The hole from the core is filled with cinnamon, brown sugar and dotted with a pat of butter on top. Sometimes raisins and walnuts are added in as well if you want an extra surprise!

The dough is easy to make and it doesn't need refrigerated. Just mix everything together to get a soft dough ball and divide into 6 balls. Roll each one out onto a lightly floured surface.

Place each apple onto rolled dough and fill holes with brown sugar cinnamon mixture with a pat of butter on top.

The dough is folded over the apples and sealed. We created a sweet, buttery brown sugar sauce on top of the stove and let it cool. (If you pour the sauce over the dough while it's still boiling hot, it can melt your pastry dough.)

We then poured the syrup over the dough covered apples and let the apple dumplings bake in the sauce until they become tender and the pastry is golden brown.

Spoon the sauce over the apples every 15 minutes to let the juice flavor the dough! YUM!

Best type of apples for apple dumplings

Apples do make a difference when baking. The best apples for baking keep their structure, which keeps the chunks of fruit from turning into apple mush. Granny Smith is my favorite apple of choice because it's tart and sweet and holds up well when baked! But other types you can use include McIntosh, Jonagold, Honeycrisp, Braeburn, Winsap, Pink Lady and Mutsu.

Depending on the apple size, will depend on how long the apples will bake. Small apples bake 45 mins, medium apples bake 60 minutes. Each dumpling is an individual serving, so that also is a good way to base what size apples you would want to use.

Bake more if you need to, by checking apples by sticking a fork in the dumplings to check if they are tender.

Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish are served sometimes with milk, cream, whipped cream or ice cream. Talk about dreamy!

Did you know September 17 is National Apple Dumpling Day? Happy belated National Apple Dumpling Day! We'll just keep celebrating with apples all year long though! Enjoy!


Add the flour, sugar, baking powder and salt into a food processor, pulse a few times to combine.

Add the butter and shortening and pulse until the mixture forms crumbs.

Stir in buttermilk just until dough forms.

Turn out onto lightly floured surface and knead briefly until dough just comes together.

Press the dough into 2 inch by 4 inch rectangle.

Wrap in plastic, and refrigerate until firm, about 1 hour.

Preheat the oven to 425 degrees F.

In a small bowl mix together the sugar and cinnamon.

In another small bowl, mix together the butter, raisins, and 1½ tablespoons of the sugar cinnamon mixture.

Peel apples and halve through equator. Remove the core and pack the butter mixture into each half of each apple.

Light flour the working surface.

Roll out the dough in a 12 inch square and cut into 4 6 inch squares.

Brush the edges of the dough square with egg white and place the apple half, cut-side up, in center of each square.

Gather the dough one corner at a time on top of apple, crimping edges to seal. Cut a vent hole in top of each dumpling.

Line a rimmed baking sheet with silicone baking mat or parchment paper. Arrange the apples on the baking sheet, brush tops with egg white and sprinkle with the remaining sugar.

Bake until golden brown and juices are bubbling, about 25 minutes. Cool on the baking sheet for 10 minutes.

My Homemade Food Recipes & Tips

Fall is season not only for pumpkins but apples too. And I love baked apples.

Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.

You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.

Baked apple dumplings taste the best when served warm.


  • 5 medium size apples
  • Sugar to taste
  • 1 stick (4oz) of margarine for baking or butter, cold
  • 1.5 cups of all purpose flour plus a bit more for dusting
  • 1/2 – 3/4 of kefir or not so thick sour cream, cold
  • 1/2 tsp of baking powder

How to prepare, step-by-step:

  1. Prepare ingredients: amount of kefir or sour cream will depend on its thickness: Baked Apple Dumplings Recipe: Step 1
  2. Start off by preparing dough. Pour 1.5 cups of flour to a mixing bowl, add cold margarine or butter: Baked Apple Dumplings Recipe: Step 2
  3. Add baking powder: Baked Apple Dumplings Recipe: Step 3
  4. Using fork of pair of knives (or something more modern like a food processor) start working margarine into flour: Baked Apple Dumplings Recipe: Step 4
  5. Until you coarse crumbles, try to work fast: Baked Apple Dumplings Recipe: Step 5
  6. Add half cup of cold kefir (or thin sour cream if you use it): Baked Apple Dumplings Recipe: Step 6
  7. And mix it in until you get homogeneous and pretty thick butter (if kefir is too thick you may need to use a bit more of it to get dough stick together): Baked Apple Dumplings Recipe: Step 7
  8. Form dough into dense ball and put to freezer for 40-50 mins: Baked Apple Dumplings Recipe: Step 8
  9. About 15 mins before dough time in freezer is up, start warming up oven to 355F and start preparing apples. Remove apple cores and peel skin of them: Baked Apple Dumplings Recipe: Step 9
  10. Then slice each of them in half across the core: Baked Apple Dumplings Recipe: Step 10
  11. Get dough from the freezer and split it into 10 more or less equal size pieces: Baked Apple Dumplings Recipe: Step 11
  12. Roll one of them into circle just big enough to cover an apple half: Baked Apple Dumplings Recipe: Step 12
  13. Arrange apple half in the middle of it: Baked Apple Dumplings Recipe: Step 13
  14. Pour about half teaspoon of sugar to the hole in the middle of the apple (or more or less to taste): Baked Apple Dumplings Recipe: Step 14
  15. Then start folding the dough around apple half and securing edges around apple hole: Baked Apple Dumplings Recipe: Step 15
  16. You will get a dumpling looking like this: Baked Apple Dumplings Recipe: Step 16
  17. Work through remaining dough pieces and apple halves move assembled dumplings to a baking sheet lined up with parchment paper: Baked Apple Dumplings Recipe: Step 17
  18. Put baking sheet to the warmed up oven for about 40-45 mins: Baked Apple Dumplings Recipe: Step 18
  19. Once dough is lightly colored and/or apples are soft to your liking, remove sheet from the oven move dumplings to a plate: Baked Apple Dumplings Recipe: Step 19

Baked apple dumplings taste best warm, they may benefit of a scoop of ice cream but cooled down ones are good too.

Apple Dumplings

This recipe for Apple Dumplings uses Granny Smith apples, Pillsbury crescent rolls, and a can of Mountain Dew. Oh, and more butter than you&rsquove ever seen.

This recipe for Apple Dumplings uses Granny Smith apples, Pillsbury crescent rolls, and a can of Mountain Dew. Oh, and more butter than you&rsquove ever seen. Serve these beauties with ice cream (or, if you&rsquore on a diet, a huge dollop of sweetened whipped heavy cream) and you&rsquoll be left wondering how such ordinary ingredients can be so sublime.

whole Granny Smith apples

8-ounce cans of crescent rolls

12-ounce can Mountain Dew soda

  1. Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
  2. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. WARNING: Prepare this dish at your own risk. It is beyond imaginable.

My mom visited a month ago, and just before she left I called her and said, &ldquoMom?&rdquo The End.

No, that wasn&rsquot really the end. I just like to do that sometimes. I said, &ldquoMom? Will you please bring your recipes?&rdquo Then I batted my eyelashes and waited for her answer.

&ldquoSure,&rdquo she said. And I jumped for joy. Because you see, my mom&rsquos &ldquorecipes&rdquo amount to two enormous&mdashlike, the most gargantuan I&rsquove ever seen&mdashthree-ring binders stuffed with plastic sleeves that contain every wonderful, fabulous recipe she&rsquos used since The Dark Ages, or at least since around 1968. She still collects and tests recipes, so her plastic sleeves are updated with modern, interesting foods.

So I have a confession to make, seriously. When I looked forward to my mother&rsquos visit, all I could think about was getting my hands on her recipe binders&hellipand honestly, I secretly had the thought, Maybe she&rsquoll forget them and leave them at my house. Then, while she was here and I was tidying up the kitchen, I &ldquoabsentmindedly&rdquo put the binders in my pantry so they&rsquod be out of the way. And sure enough, when she pulled away from my house the following Monday morning and drove back to Tennesse, she did so without her binders. And I&rsquove had them ever since.

I&rsquoll have to make my peace with God about whether or not I subliminally, subconsciously, maybe, sorta, kinda, willed her recipe binders into being left here, but boy howdy, have I had some fun with those suckers! One of the first things I zeroed in on was this recipe for Apple Dumplings. Emailed to her by a friend known only as &ldquoDonna,&rdquo it uses Granny Smith apples, Pillsbury Crescent Rolls, and&hellipGULP: a can of Mountain Dew. Oh, and more butter than you&rsquove ever seen on this website, ever. I had no idea what to expect, but it looked so easy, I had to try.

The result? I had to throw the pan away. These apple dumplings were SO indescribably delicious, after I took one bite to try them out, I proceeded to take thirty-four more. Then I became racked with guilt, fear, and shame, and I took another bite. Then I tossed the pan into the garbage. They were evil. And they had to be destroyed.

For those of you with will power, though, these are really surprisingly delightful! The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more &ldquoapple dumpling-y&rdquo. And the Mountain Dew, coupled with the obscene amound of butter, creates a yummy, sweet sauce at the end. Serve these beauties with ice cream (or, if you&rsquore on a diet, a huge dollup of sweetened whipped heavy cream) and you&rsquoll be left wondering how such ordinary ingredients can be so sublime.

The Cast of Characters: Granny Smith apples, Butter, Sugar, Vanilla, Cinnamon, Pillsbury Crescent Rolls, and a can of Mountain Dew.

Start by peeling and coring 2 Granny Smith apples. It doesn&rsquot matter if they&rsquore a little bruised and battered. My boys used these to play raquetball earlier that day, and they worked just fine.

Next, cut the apples into eight slices.

Butter a 9 x 13 inch baking pan. (Mine was a little smaller and I later ran out of room, so please don&rsquot take matters into your own hands and choose some funky pan that&rsquos too small. I&rsquoll regret it the rest of my life.)

Now I want you to cast aside any preconceived notions you might have about refrigerator crescent rolls. Then I want you to open the can of crescent rolls and unroll the dough.

Just pretend it&rsquos puffed pastry. And really what&rsquos the big difference? (I have a feeling someone out there is going to answer that for me.)

In any event, roll up an apple slice in each of the crescent rolls.

Now lay each one into the buttered baking pan. And let&rsquos just acknowledge the elephant in the room: the black smudge on my left thumb. It isn&rsquot mascara. It isn&rsquot Sharpie pen. It&rsquos grease from the underside of my tripod head, which can stick a little. I would have Photoshopped it out, but that wouldn&rsquot be keepin&rsquo it real, now, would it?

Now, melt 2 sticks regular (salted) butter in a saucepan.

And here&rsquos the kicker: just barely stir together.

Also add in 1 teaspoon vanilla&hellip

And barely stir. You definitely want the mixture lumpy and grainy.

Now pour the very low-calorie mixture over the top of the dumplings, making sure to thoroughly coat them.

I&rsquom so pleased to be able to bring you healthy, low-fat cuisine. Makes me feel like I&rsquom doing my part in the world.

Now, the recipe calls for a 12-ounce can of Mountain Dew, but I wound up using only one of these little ones. And by the way, aren&rsquot these just the cutest little things?

And there&rsquos another black smudge. I can&rsquot escape them&hellipthey&rsquore taking over. But I&rsquom just happy you guys accept me, black smudgy fingers and all.

So what you want to do is, pour Mountain Dew all around the edge of the pan.

I also deviated from the rules a bit and poured it down the center. But only because I was feeling dangerous.

NOW. Sprinkle the top with cinnamon and bake at 350 degrees for 30-45 minutes, watching to make sure they don&rsquot get too brown. (You&rsquoll definitely want them golden brown and crispy on top, though.)

And here&rsquos what they&rsquoll look like.

Now, when I first pulled the pan out of the oven, there was quite a lot of liquid sloshing around in the pan. This happened because I used a smaller pan than the recipe called for, and I had to leave out two dumplings. So if you use a 9 x 13-incher, you should be fine. I poured a little of the excess liquid into a separate bowl before I began cutting into the dumplings.

Oh, baby. Honestly, these are to die for. See how crispy they are on top, and how soft and dumpling-y they are on the bottom? That combination of textures is what&rsquos so delicious.

Serve it with vanilla ice cream (cinnamon ice cream would be perfect, too), and don&rsquot be afraid to top the whole thing with some of the sweet sauce from the bottom of the pan.

If you want to just drink that stuff with a straw, that&rsquod be fine, too.