1 PACKAGE PIE CRUST MIX (I USED PHILO DOUGH FOR LIGHTER CRUST)
1/2 CUP BUTTER; ROOM TEMP
1/2 CUP BROWN SUGAR
1 1/2 TEASPOONS RUM EXTRACT
1/2 TEASPOON GROUND CINNAMON
1 CUP CHOPPED WALNUTS
1/4 CUP RAISINS (EITHER DARK OR GOLDEN)
3 APPLES; CORED, SLICED IN HALF & CLEANED UP
GRANULATED SUGAR (TO SPRINKLE ON EACH DUMPLING)

1 PACKAGE PIE CRUST MIX (I USED PHILO DOUGH FOR LIGHTER CRUST) 1/2 CUP BUTTER; ROOM TEMP 1/2 CUP BROWN SUGAR 1 1/2 TEASPOONS RUM EXTRACT 1/2 TEASPOON GROUND CINNAMON 1 CUP CHOPPED WALNUTS 1/4 CUP RAISINS (EITHER DARK OR GOLDEN) 3 APPLES; CORED, SLICED IN HALF & CLEANED UP

PREHEAT OVEN TO 325.
LINE A BAKING SHEET WITH PARCHMENT.
PREPARE PIE CRUST MIX ACCORDING TO PACKAGE DIRECTIONS FOR A DOUBLE CRUST PIE. DIVIDE DOUGH INTO 3 EAQUAL SIZE PIECES. IN A BOWL COMBINE THE BUTTER, BROWN SUGAR, EXTRACT AND CINNAMON. STIR IN RAISINS & WALNUTS. ON A LIGHTLY FLOURED SURFACE, ROLL OUT EACH DOUGH PIECE INTO ABOUT A 13 IN OVAL. cUT IN HALD CROSSWISE. PLACE 1.4 CUP NUT MIXTURE IN THE CENTER OF EACH DOUGH SECTION. TOP WITH 1 APPLE HALF. BRUSH THE EDGES OF DOUGH WITH THE BEATEN AGG THEN PULL DOUGH UP AROUND THE APPLE.PINCH EDGES TOGETHER TO SEAL. WITH A SPATULA TRANSFER THE APPLE TO THE BAKING SHEET. BRUCH THE TOP OF EACH DUMPLING WITH EGG. SPRINKLE EACH WITH GRANULATED SUGAR. bAKE 45 MINUTES OR UNTIL DUMPLING IS GOLDEN BROWN. COOL 10-15 MINUTES BEFORE SERVING WITH VANILLA ICE CREAM!!