Taste of Acadia ~ Poutine à trou! (Acadian baked apple dumplings)

Who doesn't enjoy a delicious Poutine? But Poutine for dessert? You bet! Poutine à trou is an Acadian dessert popular in New Brunswick, Canada. Join me as I make my own by following an old family recipe and discover my Acadian roots.

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Vocabulary/ Vocabulaire :
An apple - une pomme
A raisin - un raisin sec
To be - être
To have - avoir
Crispy - croustillant

Recipe:
Source: Acadian recipe of Zelma Bourgeois, ancestor on my mother's side.

Crust
4 Cups all pourpose flour
1 cup of shortening (I used vegetable)
1 1/2 cups milk or water (I used water)

Filling:
4 or 5 chopped apples
1 cup raisins (I used 1/2 since for 2 Poutines à trou)

Syrup
1 cup brown sugar
3/4 cup water

Method:
-Preheat oven to 350F
-Rub flour and shortening together until fully mixed.
-Add water and mix until dough forms a ball.
-Set aside until needed
-Peel and chop apples into a bowl.
-Add raisins and, if desired, cinammon. Mix until blended.
-I placed the dough for each Poutine à trou in small pie plates. You could put them free form on a prepared baking sheet as well.
-Fill and almost close. A hole (the Trou in Poutine à trou) is left.
-Bake for about 30 minutes or until the crust is golden.
-While it's baking, you can prepare the syrup by mixing the sugar and water together and heat for the sugar to melt.
-Serve with syrup and enjoy!

Nathalie's Notes:
-Since the instructions I had were quite sparse, I followed my instincts to make these.
-Next time, I would at least double the amount of apples, more if I want to use all the dough (probably 12 apples to use up the dough).
-I added the cinnamon and I am glad I did. It was a lovely addition.
-For a sweeter filling, you could add brown sugar, but (for me) the raisins added enough sweetness.

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