Preheat the oven to 350°F. Let the pie dough soften at room temperature.

In a small bowl, combine the granulated sugar and 1½ teaspoons of cinnamon.

Roll a round of pie dough into a rectangle about ⅛ to ¼-inch thick, then cut into three 7-inch squares, rerolling the scraps if needed. Repeat with the other pie dough. You will have 6 squares in total. (Set aside any excess dough to cut-out decorative elements for the dumplings.)

Place one apple in the center of each pastry square. Divide the cinnamon-sugar mixture evenly in the core of each apple. Place one teaspoon of butter on top of the cinnamon sugar inside of each core. (You will use 2 tablespoons of butter in total.)

Brush the corners of each pastry square with water, then bring them up to the top of the apple one at a time and pinch well to seal. Arrange the apples in a 9x13-inch baking dish so that they aren’t touching.

In a small saucepan, combine the brown sugar, the remaining ½ teaspoon of cinnamon, the remaining 2 tablespoons of butter, and ⅔ cup (160mL) water. Place over medium heat and cook, stirring frequently, until the butter melts. Pour the sauce into the bottom of the baking dish, being careful not to pour it over the apples.

Bake for 40-50 minutes, or until the pastry is golden brown and the apples are softened. A skewer or toothpick inserted into the apples should go in easily.