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1 pkg. refrigerated pie crusts
4 Granny Smith or Jonathan apples (2-1/2" diameter), peeled and cored
1/4 cup sugar
1 tsp. cinnamon
2 Tbsp. raisins
1 tsp. water
1/2 cup sugar
1 cup water
2 Tbsp. butter
1/4 tsp. cinnamon
Heat oven to 400 degrees. Let one crust pouch sit at room temperature for 20 minutes to soften. Unfold crust, remove wrapping, and cut crust into fourths. From curved edge of each pastry piece, cut leaf shapes for a garnish.
Place an apple in the center of each pastry piece. Combine 1/4 cup sugar, 1 tsp. cinnamon and raisins and spoon into the apple cavities. Bring sides of pastry piece up to center of apple and press edges to seal. Garnish with pastry leaves. Place in ungreased 9" square baking pan. In small bowl, beat together egg and 1 tsp. water and brush over dumplings. Bake dumplings at 400 degrees for 15 minutes.
In small saucepan, combine 1/2 cup sugar, 1 cup water, 2 Tbsp. butter and 1/4 tsp. cinnamon. Bring to a boil and boil for 2 minutes. Pour over partially baked dumplings, and bake for an additional 25 to 30 minutes or until crust is deep golden brown and apples are tender. Spoon sauce over dumplings several times during baking. Serve warm.