apple dumplings with rich cinnamon sauce

Ingredients

• Servings: 8
• 5 tablespoons softened butter
• 1 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup chopped toasted pecans or walnuts
• 4 apples (any variety but red delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
• 1 (15 ounce) container 9-inch pie crusts
• 1 egg white
• 2 tablespoons sugar
• 2 teaspoons cornstarch

Recipe

• adjust oven rack to lower-middle position and heat oven to 425 degrees.
• mix 3 tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. spoon a portion of the mixture into each hollowed-out apple core.
• for boxed pie crusts, unroll one of the dough sheets a floured work surface. pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. set an apple half on each square. bring up the 4 corners of dough around the apple and pinch edges to seal. place on a large (at least 18- by 12-inch) parchment-covered baking dish. brush dumpling tops and sides with egg white; sprinkle with sugar. repeat process with remaining apples and dough.
• bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. reduce heat to 375 and bake until golden brown, about 20 minutes longer.
• while apples bake, bring 1 cup water, the remaining 2 tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. cover, keep warm.
• for each serving, spoon a portion of sauce on a dessert plate. set apple dumpling over warm sauce; serve immediately.