Apple Dumplings

Very little about this recipe makes it healthy, but adding the nuts, raisins, and egg to the apples might make it easier to pretend... It is, however, relatively easy, especially if you buy boxed pie crust

pie crust dough for two 2-crust pies
2 t lemon or lime juice in 1/3 c. water
3 T butter, softened
1 c. brown sugar
6-8 apples
1/4 c. cinnamon (and may include nutmeg or apple pie spice if desired)
opt. up to about 1 c. chopped walnuts and/or raisins
opt. egg, beaten

Mix butter, sugar, and spices. Add nuts and raisins if desired.
Core and partially peel apples and brush with lemon water.
Roll out pie dough (no need to make it round). For unround, trim to ca 5 inch squares. (For round premade dough, quarter, trim to triangle, and press long sides of two together with a little of the lemon water to make two squares per circle.) For firmer dumplings, spread egg over the squares.
Place each apple in the center of a square. Divide cinnamon mix between apples, filling the cores generously. Extra filling can be tucked around the base of the apples or spread over the top. Wrap the squares round the apples, pressing seams together firmly. For glossier crust, brush the tops of the dumplings with more egg. Place dumplings in lightly sprayed or nonstick deep baking pan. Bake at 375 for 50 min to 1 hr until there is no resistance when poked with a fork.

For more, smaller dumplings, use more pie dough and a larger baking pan, quarter or half the apples, spread the filling on top, and wrap with dough. otherwise prepare as for larger dumplings.