6 apples (Northern Spy or Roman Beauty)
1 1/2 (9 1/2 to 11 oz.) pkg. pie crust mix
3 tbsp. butter, softened
3 tbsp. sugar
1 tbsp. dark raisins
2 tbsp. chopped walnuts
3/4 tsp. cinnamon
2 tbsp. lemon juice

HARD SAUCE:

1/2 c. butter, softened
1 tsp. vanilla
1 1/4 c. 10X sugar

Make pastry; form into 8-inch round. In small bowl, combine 3 tablespoons butter, sugar, raisins, walnuts and cinnamon; blend with fork. Core apples and pare and brush with lemon juice. Fill hollow with raisin mixture. Preheat oven to 425 degrees. Grease a shallow 15 1/2 x 10 1/2 inch pan. Divide pastry into 6 parts.

Roll each into a square and place apple in the center, brushing edges with water. Bring each corner to top of apple. Re-roll trimming 1/4 inch thick. With knife, cut out 24 leaves, pressing in top of dumplings. Put clover in center. Arrange in pan. Brush with egg yolk mixed with 1 tablespoon water.

Bake 40 minutes brushing with juice once. With broad spatula, remove. Cream butter until light. Add vanilla and 10X sugar. Beat until smooth. Brush on top.