Dumplings:
pastry for 2 crust pie
4 medium baking apples (about 2 pounds)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1 egg yolk
1 tablespoon water
whipped cream or vanilla ice cream (optional)
cranberry apple sauce

Cranberry Apple Sauce:
1 cup cranberries, washed
3/4 cup sugar
2 tablespoons maple or maple flavored syrup
1/4 cup water
2 medium apples, pared, cored, and chopped
2 tablespoons butter or margarine

Directions:
Dumplings:
Form pastry into ball. Wrap in waxed paper, and place in refrigerator. Pare and core apples. On sheet of waxed paper, combine sugar and cinnamon.

Preheat oven to 450°F. Lightly butter 12 x 8 x 2 inch baking dish. On lightly floured pastry cloth or surface, roll out pastry into rectangle, 30 inches long and 4 1/2 inches wide. Using pastry wheel, cut lengthwise into 4 strips.

Roll apples in cinnamon sugar mixture; reserve remaining mixture. Start at top, spiral a pastry strip around each apple, letting each row overlap slightly. Moisten overlapping edges with cold water; press edges to seal. Press sides and bottom of pastry against apple. Spoon melted butter into center of each apple. Brush pastry with egg yolk mixed with 1 tablespoon water. Sprinkle with reserved cinnamon sugar mixture.

Bake 15 minutes. Remove dumplings from oven. Spoon 1 tablespoon cranberry apple sauce into center of each apple and the remaining sauce around apples. Bake 15 minutes longer, or until apples are tender. Serve warm. Nice with whipped cream or vanilla ice cream.

Cranberry Apple Sauce:
In medium saucepan, combine cranberries and sugar; mash cranberries slightly with fork. Add maple syrup and water; mix well. Bring to boiling, stirring constantly. Boil about 3 minutes or until cranberries pop. Add apples and butter; simmer, covered, 5 minutes.

Makes 4 servings.

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