Ingredients:

  • 4 medium, firm apples (e.g., Honeycrisp, Braeburn, peeled and cored)
  • 4 tsp granulated white sugar
  • 1 tsp ground cinnamon (divided)
  • 4 small cubes unsalted butter (approx. 1/2 tbsp each)
  • 1 box (14 oz / 2 sheets) refrigerated pie crusts
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into chunks
  • 1/2 cup granulated white sugar
  • 1 cup hot water or high-quality apple cider
  • 1 tsp vanilla extract

Instructions:

  1. Prep Apples: Peel and core the four apples, ensuring the cavity is clear but the base remains intact.
  2. Fill Apples: In the cavity of each cored apple, place 1 teaspoon of white sugar, a generous pinch of cinnamon, and one small cube of butter. Set aside.
  3. Make the Syrup Base (Sauté): Set the Instant Pot to the Sauté function (Normal or Medium). Add the 1/2 cup butter, brown sugar, and white sugar to the inner pot. Stir constantly until the sugars are dissolved and the mixture is simmering (about 2–3 minutes).
  4. Deglaze and Finish Syrup: Stir in the hot water/cider and vanilla extract. Turn off the Instant Pot and remove the inner pot temporarily to stop the cooking process.
  5. Install Trivet: Place the metal trivet (or steamer rack) inside the Instant Pot liner, submerging the feet into the syrup.
  6. Roll and Cut Pastry: Unroll the refrigerated pie crusts. Cut each round into two halves, yielding four pieces of pastry.
  7. Wrap Apples: Place one prepared apple in the centre of a piece of pastry. Bring the edges of the pastry up and over the apple, sealing them tightly at the top. Ensure there are no gaps near the base where the syrup could seep in during cooking.
  8. Prepare for Cooking: Place the four wrapped dumplings onto your prepared foil or silicone sling, ensuring they are not touching.
  9. Load and Seal: Carefully lower the sling and the dumplings into the Instant Pot, resting them on the trivet. They should sit above the syrup base.
  10. Pressure Cook: Secure the lid and ensure the vent is set to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 8 minutes.
  11. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Then, switch the vent to Venting for a Quick Release (QR) of any remaining pressure.
  12. Remove and Rest: Carefully remove the dumplings using the sling and place them on a wire rack or serving plate to cool slightly. Allow 5–10 minutes to set before serving.
  13. Thicken Sauce (Optional): If the syrup in the pot is too thin, return the Instant Pot to the Sauté function and simmer the sauce for 3–5 minutes until it reduces and thickens to your desired consistency. Serve the sauce drizzled over the dumplings.