2 tbsp. each raisins, chopped pecans and Jennivine's Cranberry Chutney
3 tbsp. firmly packed brown sugar
3 sm. McIntosh apples (whatever kind you like)
Lemon juice
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. solid vegetable shortening
3 tbsp. butter, melted
1/3 c. milk
1 egg, beaten with 1 tbsp. water
Ginger Syrup

Stir together raisins, chutney, chopped pecans and sugar; set aside.

In a bowl combine flour, baking powder and salt. With a pastry blender cut in shortening until coarse crumbs form. Add butter and milk all at once. Stir just until dough holds together and forms a ball.

Preheat oven to 375 degrees. On a floured board roll out dough to a 12x18 rectangle. Cut into 6x6 inch squares. Center apple half, cored side up, on each square; mound 1/6 of chutney filling in hollow of each apple.

Brush a border of egg mixture around edges of each square, then fold and seal dough. Bake 30 minutes, then brush with egg mixture. Bake 15 minutes longer until golden brown.

GINGER SAUCE:

1 jar Jennivine's Ginger Marmalade
3/4 c. water
3 tbsp. butter
1 tbsp. lemon juice

Boil over high heat until thickened.