Pastry Dough for Apple Dumplings
Combine flour, baking powder and salt. Using a pastry cutter or food processor, cut in butter until the texture resembles coarse cornmeal. Stir in enough milk until a soft dough is achieved.
Form dough into a square, about 1-inch thick and refrigerate for 30 minutes. Roll out as directed in Apple Dumplings with Cider-cinnamon Sauce.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.