1 (20 ounce) double-crust pie pastry made of:

• 2 ½ cup (325g) Cascade Milling Organic All-Purpose flour

• 1 Tbsp (12g) sugar

• 1 cup (230g) butter, unsalted and chilled, cut in small dices

• 1 tsp (6g) sea salt

• 4 to 8 Tbsp (70g) of iced water

3 large (483g) Fuji apples

3 Tbsp (43g) butter

1 tsp (3g) cinnamon

3 Tbsp (27g) brown sugar

Making the pie crust:

In a food processor, pulse 1 ½ cup of Cascade Milling Organic All-Purpose flour with sugar and salt until blended.

Scatter the small dices of butter in the flour and pulse until it is crumbly.

Scrape the sides and add the remaining Cascade Milling Organic All-Purpose flour. Pulse until crumbly.

In a bowl, transfer the dough crumbs and add 4 tablespoons of iced water. Using a spatula form a ball. If it falls apart, add a tablespoon of iced water at a time until it sticks together.

Wrap the dough and chill.

Making the dumplings:

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Peel and cut each apple in half, using a melon baller or small spoon to remove the seeds; this should leave a circular cavity in the core center of the apple. On a floured surface, roll out the pie dough into a 6” by 4” rectangle. Cut the dough into 6 (2”x2”) squares.

Place an apple half in the center of each dough square, core side facing up. Fill each apple core with even amounts of butter, cinnamon, and brown sugar. Bring each dough corner up to the center of the apple, pinching diagonally along the sides to create a seam. Place each apple dumpling seam-side up on your parchment lined baking sheet and place in the oven to bake for 40-50 minutes. Let cool slightly and enjoy.