This is a Thanksgiving tradition in the Radke household. Ruth Radke’s grandmother, Marie Bartholomew, made this recipe every fall. Ida Red apples are our favorite.
This recipe is in 2 parts: Sauce and Dough
Sauce
- 2 cups sugar
- 2 cups water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter
Cook on the stove for at least 5 minutes.
Dough
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup butter
- 1/2 cup milk
Peel and core 4 or 5 apples.
Mix and roll out dough as for a piecrust. Mix the dry ingredients. I cut the cold butter into the dry ingredients with the mixer. Add the milk last and roll out the dough on a floured surface. Wrap each apple with dough, pinching together at the top. Place in pan and spoon syrup over the apples. Bake 35 minutes in a 375-degree oven.