• Preheat oven to 450 degrees.

To make dumplings:

• Peel and core apples.
• Mix sugar and cinnamon together in small bowl.
• Prepare pie crust according to our recipe (double for this recipe) or unroll refrigerated pie crusts. You will get 4 apple dumplings from a double crust or 2 apple dumplings from each refrigerated pie crust round.
• On a lightly floured surface, cut each pie round in two. Fold around to make a circle and, using a rolling pin, roll out into a thin circle that is as wide as apple is high.
• Place apple on rolled circle. Fill with 1 Tablespoon of cinnamon-sugar mixture. Bring up opposite sides of dough to top of apple. Repeat with opposite sides. Secure all at top by slightly wetting dough and pushing down lightly. Take the corners that are sticking out and fold over to side and pinch. If any holes form in the dough lightly pat them back together as you don't want any of that glorious cinnamon-sugar to leak out.
• If you want to decorate your apples, use any leftover dough and cut out leaf shapes and place around top.
• Place on a cookie sheet with sides that has been lightly sprayed with non-stick spray. (or you can use a silpat)
• Bake in oven for 45 minutes, covering lightly after the first 20-25 minutes when the dough has browned.
• Serve hot out of the oven with vanilla sauce on the side or a scoop of vanilla ice cream.

To make sauce:

• In a medium bowl whisk egg, sugar, vanilla and salt.
• In a small bowl, dissolve cornstarch in a little cold water. Add 1 cup boiling water and stir well as it thickens. Whisk into egg mixture and serve on the side.