• Crust:
• 4 C. all purpose flour
• 1/2 C. (1 stick) cold butter
• 4 Tbs. cold water
• Filling:
• 4 granny smith apples, peeled and cored
• chopped walnuts (optional)
• raisins (optional)
• Sauce:
• 1 C. water
• 1/2 C. dark corn syrup
• 1/2 C. granulated sugar
• 1 Tbs. cinnamon

Crust:

Cut butter into flour until pea sized pieces are formed. Add water, a little at a time, until dough holds together, and forms a ball. Wrap dough tightly in plastic wrap and refrigerate while preparing other ingredients.

Sauce:

Add all ingredients in a medium saucepan. Bring to a boil, stirring occasionally. Boil for 3 minutes, then remove from heat.

Preheat oven to 350 degrees.

Assembly:

Separate dough into four equal sized small balls. Roll each dough ball into a thin crust, as you would for pie crust. Place one apple in the center of the pie dough. Spoon walnuts and raisins (if using) into the middle of the apple. Wrap the apple in the dough, overlapping the dough on top of the apple. Press dough lightly to seal edges.

Place dough wrapped apples into a 13x9-inch glass baking dish. Pour sauce all around apples, being careful not to pour sauce on top of the apples. Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven every 15 minutes to spoon sauce over the top of the apples.