Apple Dumplings With Raspberry Sauce
|Baking apples||6 Medium|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Piecrust mix||6 Ounce (1 Package)|
|Egg||1 , beaten|
|Raspberry sauce||1 Tablespoon|
1 Pare apples and core.
2 In a small bowl, cream butter or margarine with brown sugar and cinnamon until smooth and paste like .
3 Spoon into hollows in the apples, dividing evenly.
4 Prepare the piecrust mix, following the label directions, or make pastry from your favorite double-crust recipe; divide into 6 equal parts.
5 Roll out, one at a time, to an 8-inch circle on a lightly floured pastry cloth or board; place filled apple in the center.
6 Press pastry firmly around the apple, folding underneath; trim any excess.
7 Place on a cookie sheet and brush with part of the beaten egg.
8 Roll out the pastry trimmings to a rectangle 1/8 inch thick; cut into long thin strips with a pastry wheel or knife.
9 Press two strips,in crisscross fashion, around each dumpling. (Use any remaining pastry trimmings to make small bows on top, if you wish.) Brush strips with the beaten egg.
10 Bake in a hot oven at 425 degrees farenheit for 35 minutes, or until apples are tender and pastry is golden. Remove from the cookie sheet to a wire rack.
11 Serve warm or cold with raspberry sauce.