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Apple Smoked Apple Dumplins
Cooking Grill: Memphis Pro Pit Temperature: 275-300 Desired Internal Temperature: Cooking Time: about 1 1/2 hrs Pallets Used: Pellets Directions:
I make these on my drum often but wanted to see how the Pro would handle them.
I peeled, cored and sliced the apples into fourths, sprinkled each layer with a brown sugar, cinnamon mix. Topped with a small dab of butter, wrapped in pie dough...leaving the top open. Gave the dumplin` a quick egg wash, then sprinkled with more brown sugar cinnamon.
Started out in the Pro at 275 to take on some of the apple smoke...then kicked the heat up to 300 for the rest of the cook.
I tested for tenderness by inserting a knife in the dumplin` from the top.
The apple, butter, sugar combination makes a lot of juice so you don`t want to move these around on the smoker... just let them sit.
I topped the hot apple smoked apple dumplin` with french vanilla ice cream, drizzled with hot caramel sauce and sprinkled with pecans.
It was tasty! :)