Preparation Time: 20 minutes
Baking Time: 50 minutes
Serves: 6 servings

1/3 cup sugar
1 tsp. ground cinnamon
1 package (15 oz.) refrigerated pre-rolled pie crust, at room temperature
6 medium Cameo apples, peeled and cored
3 Tbsp. seedless raisins
1 egg, lightly beaten
2 lightly beaten egg yokes
1 cup whole milk
3 Tbsp. sugar
Dash salt
1/3 tsp. maple flavoring

Preheat oven to 425o F. Stir together 1/3 cup sugar and cinnamon; set aside. Spray 13x9-inch baking pan with vegetable cooking spray.

Roll each pie crust round on lightly floured surface to 1/8-inch thickness (15-inch diameter). Cut each crust into 3 equal wedges. For each dumpling, roll a Cameo in sugar-cinnamon mixture to coat well. Fill apple center with raisins. Place apple stem end up on one pie crust wedge. Wrap pastry around apple, trimming dough with kitchen shears and pinching edges together with fingers to seal. 

Place each dumpling upside down in baking pan. Brush dumplings with beaten whole egg. Sprinkle any remaining cinnamon-sugar mixture over dumplings. Bake 40-45 minutes, or until apples are tender when piereced with a knife. Cool while preparing sauce.

Stir together egg yolks, milk, sugar and salt in medium saucepan until blended. Cook and stir mixture constantly over medium heat for about 5 to 7 minutes or until mixture coats metal spoon.

Remove from heat; stir in maple flavoring. Set saucepan in a bowl of ice water to cool sauce; stir frequently for about 10 minutes until sauce is cool.

Serve dumplings with custard sauce spooned over. Cover and refrigerate any leftover sauce.