Apple dumplings

I’m absolutely obsessed with these perfect packets of apple pie. Everything I loved about the peach dumplings is true here too: The crust, unhindered by a heavy filling, expands and flakes like puff pastry. When you cut into each, a trickle of buttery brown sugar caramel floods your plate. And the best part of it is actually the mess — chunks of spiced baked fruit, buttery layers of dough, a mingled puddle of juices. And should you like a splash of whiskey with your apple desserts, you are going to swoon over it in the sauce, melting over the sides. Please make these soon. You’ll be so glad you did.

Ingredients:

CRUST

• 2 1/2 cups (325 grams) all-purpose flour
• 1 tablespoon (15 grams) granulated sugar
• 1 teaspoon (5 grams) fine sea or table salt
• 1 cup (8 ounces or 225 grams) unsalted butter, very cold
• About 1/2 cup cold water

FILLING

• 3 large apples (about 3″ across), any kind you like to bake with
• Half a lemon
• 1/2 cup (110 grams) light or dark brown sugar
• 1/2 teaspoon ground cinnamon
• A few gratings of fresh nutmeg, or a couple pinches of ground
• Pinch of salt
• 1 tablespoon (15 grams) butter, cut into 6 pieces, kept cold
• 1 large egg, for glaze

SAUCE

• 2 tablespoons (1 ounces or 30 grams) butter, at room temperature
• 1/3 cup powdered sugar
• 1 tablespoon whiskey, milk, or lemon juice
• A dash of vanilla extract (optional)