Apple Dumplings, Collard Valley Cooks

Apple Dumplings, Collard Valley Cooks
https://www.collardvalleycooks.com/
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This recipe is in our Vol. 4 Cookbook
Hot Apple Dumplings
1 REFRIGERATED PIE CRUST DOUGH
3 SMALL TO MEDIUM GALA APPLES OR GOLDEN DELICIOUS (PEELED AND CORED)
1 SIFTER (FOR CUTTING ROUNDS ONLY)
1/4 CUP SUGAR MIXED WITH 1 TSP. CINNAMON
SALTED BUTTER (ROOM TEMPERATURE)
Cut apples into wedges For Dumplings: Roll out dough and cut into 6 rounds with bottom of sifter. Take extra dough – roll out thin and cut out leaves with a paring knife or tiny cookie cutter. Roll up extra dough and separate into 6 equal parts. Take one round, spread on room temperature butter then top with 1 tsp. of cinnamon sugar. Place one or two apple wedges in center and bring dough up on all four sides pressing together over top of apple. Use extra dough piece to help close top. Lay a leaf on top and rub with a little butter then dust with cinnamon sugar. Place dumplings in a baking dish and bake at 350 degrees. until golden brown. Take out, while hot, and pour homemade caramel (recipe page 158) on top.

Caramel Sauce
1 STICK SALTED BUTTER
1/2 CUP EVAPORATED MILK OR WHIPPING CREAM
3/4 CUP LIGHT BROWN SUGAR (PACKED)
2 TSP. CORN SYRUP
1 TSP. VANILLA EXTRACT.
Melt butter in small saucepan, add brown sugar and corn syrup. Mix until blended well on low until sugar has begun to melt. Add milk and whisk well. Turn up heat and bring to a boil. Once boiling, turn down to a lower temperature for a low boil and set timer for 3 minutes. Take off heat and add vanilla. Whisk well. Pour into a pint size mason jar for serving.