Pastry for 9 in. 2 crust pie
3 tbsp. raisins
3 tbsp. chopped nuts
1 c. water
6 baking apples, pared and cored
2 c. brown sugar, packed in cup

Heat oven to 425 degrees. Prepare pastry as directed, except roll 2/3 of dough into 14 inch square. Cut into 4 squares. Roll remaining dough into rectangle, 14 x 7 inch. Cut into 2 squares. Place apple on each square.

Mix raisins and nuts; fill center of each apple. Moisten corners of squares; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners (as if wrapping a package); bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11 1/2 x 7 1/2 inch.

Heat brown sugar and water to boiling, carefully pour around dumplings. Spoon syrup over dumplings 2 or 3 times during baking; bake about 40 minutes or until crust is golden and apples are tender. Serve warm or cool, if desired. Top with sweetened whipped cream. 6 servings.