Pastry for 2 (10 inch) pie shells
6 med. firm cooking apples
1 tbsp. lemon juice
1/2 c. granulated sugar
1 tsp. ground cinnamon
1 c. brown sugar
1 tbsp. (1/4 stick) butter

SAUCE:

2 c. water
3/4 c. granulated sugar
2 tbsp. (1/4 stick) butter
1 tsp. vanilla extract
1/8 tsp. ground mace
1/8 tsp. grated nutmeg
Cream

Preheat oven to 375 degrees. Roll out pie dough to form a rectangle, 14x22 inches. Cut into 6 uniform squares. Peel and core the apples, but leave them whole. Pour the lemon juice into a small bowl.

In another small bowl, combine the granulated sugar and cinnamon. Roll each apple first in lemon juice, then in sugar and place each on top of dough square. Fill each apple cavity with approximately 2 tablespoons brown sugar and 1 teaspoon butter. Pull the pastry squares up over the apples and crimp the edges tightly; you will have pretty round pastry balls.

Place in an oiled 9x13x2 inch pan. Bake for 1 hour or until apples are tender. While apples bake, combine all the sauce ingredients in a medium saucepan set over high heat. Bring to boil and cook rapidly for 1 minute. After the dumplings have baked for 30 minutes, pour the sauce over top of the dumplings and bake 30 minutes longer, basting occasionally. Serve hot with the cream.