Ingredients
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cardamom
2
teaspoons vanilla
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon butter or margarine, softened
1
small Granny Smith apple, peeled, cored and cut into 8 slices
1/4
cup raisins
1 1/2
cups apple juice
3
tablespoons sugar
2
tablespoons red cinnamon candies
1/4
cup half-and-half
Preparation
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In small bowl, mix brown sugar, cinnamon, cardamom and vanilla; set aside.
Remove pie crust from pouch; unroll on work surface. Spread butter over crust; sprinkle with brown sugar mixture. Cut crust into 8 wedges; place apple slice crosswise in center of each wedge. Starting with pointed end, fold crust wedge over apple; fold corners of wide end of wedge over apple, forming dumpling and sealing completely. Place seam side down and sides touching in baking dish. Sprinkle with raisins.
In 1-quart saucepan, heat apple juice, sugar and cinnamon candies to boiling over medium heat. Cook 1 minute, stirring frequently, until candies are melted. Carefully pour over dumplings.
Bake 30 to 40 minutes or until crust is light golden brown, apples are tender and sauce thickens. Cool 10 minutes before serving. Spoon dumplings into serving dishes; spoon sauce over dumplings. Serve warm with half-and-half.
