Makes: 4 dumplings
Cook: 20 minutes + 20 minutes
Nonstick cooking spray
3⁄4 cup apple juice, Tree Top®
1⁄2 cup plus 3 tablespoons packed brown sugar, Domino®/C&H®
3 tablespoons ginger preserves, Robertson’s®
3 tablespoons butter
2 teaspoons frozen lemon juice, thawed, Minute Maid®
3⁄4 teaspoon pumpkin pie spice, McCormick®
3 tablespoons finely chopped mixed dried fruit (such as apricots, cherries, and/or cranberries)
2 tablespoons finely chopped pecans, Planters®
1 package (15 ounces) refrigerated pie crusts, Pillsbury®
4 Granny Smith apples, peeledand cored
Preheat oven to 450°F. Spray a baking sheet with cooking spray; set aside.
For the syrup, in a small saucepan, combine apple juice, 1⁄2 cup of the brown sugar, the ginger preserves, butter, lemon juice, and 1⁄2 teaspoon of the pumpkin pie spice. Bring to boiling over medium-high heat; boil until the liquid is reduced by half or until syrupy consistency. Remove from heat; cool.
In a small bowl, toss together the remaining 3 tablespoons brown sugar, the remaining 1⁄4 teaspoon pumpkin pie spice, the dried fruit, and pecans; set aside.
On a lightly floured surface, unroll one of the pie crusts; cut in half. Using a rolling pin, roll out each crust half to a 91⁄2-inch-diameter circle. Repeat with the remaining dough to make 4 dough circles.
Using a pastry brush, brush a thin layer of the syrup on the peeled apples. Place an apple upside down in the center of 1 of the dough circles. Fill cored apple center with the dried fruit mixture. Pull edges of dough up toward center, covering apple completely; secure top by pressing the dough together. Place, seam side down, on prepared baking sheet; brush the dough with syrup. Repeat to make 4 dumplings.
Bake about 20 minutes or until pastry is golden. Remove baking sheet from oven; reduce oven temperature to 350°F. Spoon more of the syrup over dumplings. Bake for 20 to 30 minutes more or until pastry is crisp and apples are tender. Remove from oven; spoon remaining syrup over dumplings. Cool for 10 minutes; serve warm.