Instructions: Heat oven to 425 degrees.

Prepare pastry for 2 crust pie, on lightly floured board, roll 2/3 of dough into 14 inch squares; 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, 11 1/2x7 1/2x1 1/2-inches. Heat sugar and water to boiling; carefully pour around dumplings. Bake 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.

PEACH DUMPLINGS:
Substitute 6 peaches, peeled, halved and pitted, for the apples, and 1/4 cup cranberry relish for the raisins and nuts. Fill centers of each 2 peach halves with relish.

6 servings.

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