Hi Folks,

I've been craving my Mom's deep dish apple
pie. They were baked in large bowls with
no bottom crust, biscuit dough dumplings, and a lattice crust on top. They were very moist with a thick syrupy filling through
out the pie. Years ago, Wendy's used to
sell an apple dumpling that very closely
approximated the flavor. My mom's recipe
was lost when she died and Wendy dropped
the dumplings many years back. I've tried
unsuccesfully to duplicate both. Any of
you wonderful cooks have an old recipe that might be similar that you could share? I
would be ever so greatful.*G* Warm regards, Jim