7 tbsp. butter, softened and divided
1 1/2 c. firmly packed light brown sugar, divided
1 tsp. allspice
3/4 tsp. nutmeg, divided
2 tbsp. raisins
4 med. sized cooking apples, cored and peeled
1 c. orange juice
1 (10 oz.) pkg. pie crust mix
1 egg, lightly beaten

In small bowl, combine 4 tablespoons of butter, 3/4 cup of the brown sugar, allspice, 1/4 teaspoon of the nutmeg, and raisins. Stuff the mixture into the apple centers and set aside.

In a small saucepan, combine orange juice, remaining 3/4 cup of the brown sugar, remaining 3 tablespoons of butter and remaining 1/2 teaspoon of nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes; set aside to cool.

Make pie crust according to package directions. Roll out on a lightly floured board to a 16 inch square. Cut into 8 inch squares. In the center of each square, place a stuffed apple. Moisten pastry to form a point at top of apple; press edges firmly together to seal apple inside. Repeat with remaining squares and apple. Combine egg and 1 teaspoon water; brush over dumplings. Place in a lightly greased 9 inch square pan. Pour orange juice mixture around apples. Bake at 425 degrees until pastry is golden, about 30 minutes. Cover lightly with foil. Bake until apples are tender, about 10 minutes longer. Serve warm with sauce from baking pan.