| 1 | Form pastry into ball; wrap in waxed paper; refrigerate. |
| 2 | On waxed paper, combine 2 tablespoon sugar & the cinnamon. |
| 3 | Pare and core apples; roll in cinnamon-sugar; reserve any left over. |
| 4 | Preheat oven to 450 degrees. |
| 5 | Butter 13-by-9-by-2-inch baking pan. |
| 6 | On lightly floured pastry cloth, roll pastry into a rectangle 30 by 4-?inches. |
| 7 | With pastry wheel or knife, cut lengthwise into 4 strips. |
| 8 | Starting at the top, 1 inch from center, spiral a pastry strip around each apple, over- lapping slightly, covering completely. |
| 9 | Moisten overlapping edges with cold water; press edges to seal. |
| 10 | Press sides and bottoms of pastry against apples. |
| 11 | Place in baking dish, sides not touching. |
| 12 | Spoon melted butter into centers. |
| 13 | Brush pastry with egg yolk mixed with 2 teaspoons water. |
| 14 | Sprinkle with reserved cinnamon-sugar. |
| 15 | Bake 15 minutes; reduce oven to 350 degrees. |
| 16 | Brush pastry again with egg yolk. |
| 17 | Continue baking dumplings 20 to 30 minutes longer, or until apples are tender when pierced with knife and pastry is crisp and golden. |
| 18 | Meanwhile, make cranberry-apple sauce: in medium saucepan, combine cranberries and sugar. |
| 19 | Mash cranberries slightly with spoon. |
| 20 | Add maple syrup and ?cup water; mix well. |
| 21 | Bring to boiling, stirring, about 3 minutes, or until cranberries pop. |
| 22 | Add chopped apple and butter. |
| 23 | Bring to boiling; reduce heat, and simmer, covered, 5 minutes. |
| 24 | Remove apples to serving dish. |
| 25 | Spoon sauce over top and around base of each. |
| 26 | Serve warm with vanilla ice cream or whipped cream. |
| 27 | Makes 4 servings. |
