When it gets cooler, I feel more like cooking. This recipe was on the blogosphere under the Southern Lady Cooks. The pie dough was easy to make with canola oil but instead of whole apples inside, the method was to peel, core and slice the apples. I believe that any apple dumpling I met before had a whole apple baked inside. This is like a piece of apple pie enclosed in a ball of dough with a sugary, buttery, vanilla sauce baked over it.
As usual I forgot one ingredient. In this case, the brown sugar. They were "ok" but the dough was not light and flaky. Did I read somewhere not to overhandle pie dough?