For Apple Dumplings:
1 cup unbleached all-purpose flour
1/3 c yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
3 teaspoons cold unsalted butter, cut into pieces
1 cup milk
1 large egg
1 teaspoon vanilla extract
1 large apple, peeled, cored, and finely chopped
1 cup dried currants or raisins
1 quart cider or half and half

For Vanilla Custard Sauce:
6 large egg yolks
1 cup sugar
2 cups whole milk
1 teaspoon vanilla extract


For Apple Dumplings:
1. Mix the first six (dry) ingredients in a medium bowl. Add the butter and use your fingers to combine to a coarse meal. Whisk the milk, egg, and vanilla in a small bowl. Make a well in the center of the dry ingredients, add liquid all at once and stir to combine, mixing in apples and currants.

2. Bring the cider or half and half to a simmer in a wide, non-reactive, covered deep skillet. Spoon 8 equal portions of dough into the simmering liquid. Cover, reduce heat, and simmer gently without removing lid for 10 minutes. Remove from heat and let dumplings sit, covered, for 5 minutes longer.

3. Transfer the dumplings to dessert bowls. Serve with the poaching liquid or Vanilla Custard Sauce.

For Vanilla Custard Sauce:
1. Whisk the yolks and sugar in a medium bowl to blend. Bring milk to a simmer in a medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Stir over medium-low heat for about 5 minutes, until custard thickens enough to leave a path on the back of a wooden spoon when you draw a finger across it. Do not boil the sauce or it will curdle. Strain into a small bowl and stir in the vanilla. If desired, chill until cold, about 3 hours.

Serving Size:
Carpinito Brothers Farm