3 c. all-purpose flour
1 1/2 tsp. salt
3/4 c. vegetable shortening
1/2 c. shredded Cheddar cheese
1/4 c. ground walnuts
10 to 12 tbsp. ice water
6 med. baking apples
1/4 c. butter, softened
1/3 c. sugar
1/2 tsp. apple pie spice
1 egg yolk, slightly beaten

Sift flour and salt into a medium bowl, cut in shortening with a fork or pastry blender until mixture is crumbly, stir in cheese and walnuts. Sprinkle water over mixture, mix lightly with a fork just until pastry holds together and leaves side of bowl clean.

Pare apples and core 2/3 way down. Remove any remaining seeds. Combine butter, sugar and apple pie spice in a small bowl until smooth and paste like. Spoon into centers of apples, dividing evenly.

Roll out pastry on a lightly floured surface to a 21x14 inch rectangle, trim excess. Cut into six 7-inch squares, place apple in center of each square. Press pastry firmly around apple. Brush with part of beaten egg yolk. Place in a 9x13x2 inch baking pan.

Roll out pastry trimmings, cut out leaf shapes with knife. Cut out six (1 x 1/4 inch wide) strips. Press 1 strip on center, top of dumplings and arrange leaves around stem. Brush with remaining beaten egg yolk. Bake in a hot 425 degree oven for 45 minutes or until apples are tender and pastry is golden. Serve warm with Custard Sauce.

CUSTARD SAUCE:

4 egg yolks
4 tbsp. sugar
2 tsp. cornstarch
2 c. scalded milk
1 tsp. vanilla

Beat egg yolks with sugar and cornstarch in a medium bowl, gradually stir in milk. Pour into medium saucepan, cook over moderate heat, stirring constantly, until custard thickens slightly and coats a spoon. Remove form heat, pour into a small bowl, stir in vanilla, cover. Chill.