Apple Dumplings Recipe

I began helping my grandma with this recipe when I was about 5 years old. It started me on a lifelong enjoyment of baking.

This recipe is for old fashioned apple dumplings recipe, popular in Northern Indiana in the the first half of the 20th century, and probably earlier.


  • About 6 apples, more or less. It depends on how big the apples, and how thin you roll the pie dough
  • 3 cups flour1
  • 1.25 cup shortening2
  • 1/4 teaspoon salt (optional, I usually omit)
  • Ice water, a few tablespoons, as needed


There are only two elements in this simple recipe–the apples and the pie dough.

  1. Peel the apples, cut them in half and remove the seeds/core. A potato peeler works well in peeling the apples. Try a small paring knife for the halving and coring.
  2. Grease and flour your pan with a bit of extra shortning and flour. Set it aside.
  3. Make the pie crust / dough. See pie crust for a complete description.
  4. Roll out the pie dough using about half the amount in this recipe. The thickness should be about the same as for ordinary pie crust / dough.
  5. Cut the rolled out pie dough into about any shape you like (square, triangle, etc.) in an area you can use to cover on apple (both halves)
  6. Put two apple halves together. Put a section of cut dough around them, and seal the apple in the dough, by gently molding with your hands. Add another piece, if you are little short on dough.
  7. Put this dumpling in the pan. Repeat until you run out of apples and/or pie dough. Or add more, as needed.
  8. Bake at 350 degrees until golden brown. About 50 minutes to an hour.3
  9. SERVING: I prefer apple dumplings, either warm or cold, with milk and sugar. This is the way my parents and grandparents ate them. My wife and some of my children prefer the dumplings warm, with ice cream on top. Or they taste good alone, either warm or cold.

Culinary TraditionUSA, midwest, circa first half of 20th Century
My Rating (out of 5 stars)


  1. plus a little extra to “dust” the rolling surface and the baking pan
  2. plus a little extra to grease the baking pan
  3. I never had an oven on which the temperature settings were very accurate. Keep on eye on your apple dumplings as they bake. The color is more important than the time.

Old fashioned Cream Pie–modified, NON-DAIRY

Old fashioned Cream Pie–modified, NON-DAIRY.
Grandma Truex’ Recipe (modified)

Summary: A fast, easy and delicious, NON-DAIRY ALTERNATIVE to the traditional  cream pie, with no top crust


Grandma and Grandpa Truex
Grace and Will Truex. This is her recipe, modified.
  • 1 Tablespoon non-dairy margarine
  • 2 Tablespoons flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/3 cup UNSWEETENED coconut milk*
  • sprinkle a bit of cinnamon on top

Continue reading “Old fashioned Cream Pie–modified, NON-DAIRY”

Vanilla Coconut Ice Cream (non-dairy)

Prep Time 1.5 hours
Yield: 5 quarts
Cuisine: Gluten-Free, Vegan
Freezer Friendly about 10 Days


1 Gallon Coconut Milk, Unsweetened In dairy cooler at Publix
2 cups Sugar Original recipe calls for “organic cane sugar (sub to half with agave nectar or maple syrup).” Note: may affect texture???
3 ½ Tbsp Vanilla Extract
3 Tbsp Whiskey (Bourbon is fine) See untested alternatives below
1 Box Ice cream (rock) salt Note: No real saving on salt or ice in the freezer for the ½ recipe, since the machine still needs to churn with the same ice cold outer mixture.
2 bags 20 pounds ice


  1. Mix sugar, vanilla and ½ gallon coconut milk in the ice cream freezer, with a wooden spoon. Then add the remaining ½ gallon coconut milk and stir and the 3 tablespoons of whiskey.
  2. Churn in the ice cream freezer until it stops, in about ½ hour.
  3. Let sit and harden in the freezer for ½ hour, before removing from the freezer.

Culinary Tradition:   USA, special diet

My rating: 4 out of 5 stars


  •  Not bad. Everyone liked the recipe.
  •  Not as smooth and creamy as my best (cooked) dairy based home made ice cream recipe.
  •  There was a slight coconut taste. Discernible, but not overpowering. Hidden with a bit of chocolate syrup.
  •  The texture changes somewhat over time. It was somewhat more crumbly and crystallized each day. The bourbon was added to prevent/slow this process, and did help considerably, compared to no whiskey.


  •  The following were other suggestions compared to no whiskey. Remember, the whiskey is added to make the mixture smoother, especially over time; not for the taste. The taste and alcohol content is not discernible, at this level.
  • This recipe starts to crystalize after a day. Online ideas to stop/slow crystallization—NOT all at once — not tested…
    • Churn less than capacity, to incorporate more air when churning; or
    • Add corn starch; or
    • Use agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth (or use some honey); or
    • Add one Tbsp pectin (Publix, Sure-Gel Pectin)