Contributed by Hewitt resident Audrey DeBaun, mother of four, grandmother of seven. Piecrust mix 3 medium baking apples 1 egg ½ cup caramel sauce 2 tablespoons butter 1/3 cup dark-brown sugar ¾ cup water ¼ cup canned toast Slivered almonds Prepare 1 package of piecrust and roll 1/8 inch thick. With pastry wheel cut out three 7” squares, six strips (6” long and ¾” wide), and three 1” circles. Start heating oven to 350F. Core apples, place one on each of the 7” squares. Turn all four points of dough up to top of each apple forming four ears, pressing edges lightly together. Over each dumpling lay two strips of dough, crosswise, then top with a pastry circle. Brush dumplings with beaten egg then place in a medium size shallow baking dish. In small saucepan combine caramel sauce, butter, dark-brown sugar and water - bring to boil. While stirring pour over apples. Bake for 40 minutes until apples are just tender. Sprinkle canned toast and slivered almonds. Serves 3 (or 6 if you half dumplings after baking)