Sep 30, 2009 3 min read

CONNELLSVILLE – The aroma of fresh apples filled the Connellsville Presbyterian Church kitchen as workers prepared for Thursday’s Apple Dumpling Festival. The event will be held from 5-7 p.m. in the church social hall, located at 711 S. Pittsburgh St.

The recipe for the famous dumpling is a secret, said church member Karen Heckler as she cut the bottom from the apple and centered it onto a piece of dough.

“We don’t share that recipe,” said Hechler as she and the other kitchen workers busied themselves at a variety of chores.

The popularity of the apple dumplings has grown over the 30-plus years the church has made the dessert.

This year alone, nearly 7,500 dumplings will be assembled and sold.

The bulk of the dumplings are sold in August during the annual sale.

Connellsville Area Historical Society member and noted “great baker” Mary Thornburg is credited with formulating the recipe, according to Hechler.

“She made delicious apple dumplings at her home and carried them over to the (former Connellsville) Armory so that they could be sold to the patrons of the society’s antiques and craft show,” said Hechler.

“They were a big hit.”

When the church began looking for ways to raise money, members looked no further than Thornburg and with her consent began using her apple dumpling recipe for its fund-raising events.

“Through the sales we’ve been able to install a handicap ramp and upstairs kitchenette,” said Hechler. “The office has been renovated, classroom furniture purchased and many church repairs made.

“The proceeds have also helped us to sponsor many children in Third World Countries as part of the church’s mission ministry.”

The preparation for the August sale and October festival begins weeks in advance with various members purchasing ingredients while others take telephone orders.

On this particular morning, Lawrence Schmidle was overseeing the peeling of apples.

One by one, he would place the fruit on the homemade peeler, turn the wheel and watch as the blade removed the outer covering.

His wife, Gail Schmidle, was in charge of rolling out the pastry dough while Hechler and several other workers sat or stood at a long table filled with sugar bowls and sticks of butter.

They were to put the finishing touches on the dumplings and then put them in a plastic bag.

When finished, the group estimated 600 dumplings would be assembled and then frozen until the day of the festival.

“And they’ll go fast,” said Hechler.

Tickets are $5 and include a dumpling, ice cream and a beverage.

Sandwiches served with coleslaw will also be available for purchase.

Take out orders are available.