1 packet pie crust mix
6 baking apples, pared and cored
3 tbsp. raisins
3 tbsp. chopped nuts
2 c. brown sugar, packed
1 c. water
Sweetened with whipped cream

Heat oven to 425 degrees. Prepare pastry for 2-crust pie as directed on package, except on lightly floured board, roll 2/3 of dough into 14-inch square, cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches, cut into 2 squares. Place an apple on each square.

Mix raisins and nuts, fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners, bring corners up over apple and press together.

Place dumplings in ungreased baking dish, 7 1/2 x 11 1/2 x 1 1/2 inches. Heat sugar and water to boiling; carefully pour around dumplings. Bake about 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream. Should be 6 servings.