Trisha Yearwood Apple Dumplings
- two Granny Smith apples
- one lemon
- one cup sugar
- half cup (one stick) butter
- a quarter teaspoon vanilla extract
- eight canned buttermilk biscuits
- four teaspoons ground cinnamon
Preheat the oven to three hundred seventy five degrees F.
Peel, core and slice the apples vertically into eight slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into two layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining a quarter cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, thirty five minutes.