1/2 c. raisins
1/2 c. apple juice
2 tbsp. packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves, ground
1/2 tsp. grated lemon peel
1 1/2 tsp. cornstarch
1/2 c. grated tart apple
1/4 c. finely chopped walnuts
1 tbsp. lemon juice
Pastry for 2 crust, 9 inch pie
Beat egg, for glaze
Granulated sugar

In saucepan, combine raisins, apple juice, sugar, cinnamon, cloves and lemon peel. Bring to a boil, reduce heat and simmer 5 minutes. Dissolve cornstarch in 2 tablespoons cold water, stir into raisin mixture with apple and walnuts. Cook and stir until thickened, 1 to 2 minutes. Stir in lemon juice; cool. Roll out pastry 1/8 inch thick on floured surface.

Cut into 12 rounds with 4 inch cutter, re-rolling dough as needed. Place rounded tablespoon of filling in center of circles; fold pastry in half over filling to enclose. Press edges with tines of fork to seal. Prick tops with fork.

If desired, decorate tops with small shapes cut with canape cutters from remaining dough. Brush with beaten eggs, sprinkle generously with granulated sugar. Bake on ungreased baking sheet at 375 degrees for 10 minutes or until golden. Cool on wire racks. Makes 1 dozen.