This is a Thanksgiving tradition in the Radke household. Ruth Radke’s grandmother, Marie Bartholomew, made this recipe every fall. Ida Red apples are our favorite.
This recipe is in 2 parts: Sauce and Dough

Sauce

• 2 cups sugar

• 2 cups water

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 cup butter

Cook on the stove for at least 5 minutes.

Dough

• 2 cups flour

• 1 teaspoon salt

• 2 teaspoons baking powder

• 3/4 cup butter

• 1/2 cup milk

Peel and core 4 or 5 apples.

Mix and roll out dough as for a piecrust. Mix the dry ingredients. I cut the cold butter into the dry ingredients with the mixer. Add the milk last and roll out the dough on a floured surface. Wrap each apple with dough, pinching together at the top. Place in pan and spoon syrup over the apples. Bake 35 minutes in a 375-degree oven.