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Baked Apple Dumplings

Pare and core large tart apples. Make a short pie-crust; roll thin and cut into squares large enough to cover an apple. Place one apple in the center of each square; fill the cavity with sugar, cinnamon and grated nutmeg; fold the corners to meet at the top, pinching the edges to make them stick together and hold in the juices. Bake until the apples are tender and serve with hard or wine sauce.