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


  • 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.



  • 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.