Pastry for 9-inch two-crust pie
6 baking apples (each about 3 inches in diameter), pared and cored
3 tbsp. raisins
3 tbsp. chopped nuts
2 1/2 c. packed brown sugar
1 1/3 c. water

Heat oven to 425 degrees. Prepare pastry. Gather into a ball. Roll 2/3 of the pastry into 14-inch square on lightly floured cloth-covered board with floured stockinet-covered rolling pin; cut into 4 squares. Roll remaining pastry into rectangle, 14 x 7 inches; cut into 2 squares. Place apple on each square.

Mix raisins and nuts; fill each apple. Moisten corners of each pastry square, bring 2 opposite corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased baking dish, 13 x 9 x 2 inches.

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