Set oven to 350F, place your chilled pie dough on the counter to warm, then combine the granulated sugar and 2 tsp of cinnamon in a small bowl, mix together and set aside.
Roll your pie dough into rectangles which are a bit less than 1/4 inch thick then cut into 7 inch squares. Re-roll scraps as needed until you have 8 squares. You can use excess dough to stamp decorative elements for the dumplings.
Peel and core the apples then place each apple on the center of a pastry square. Fill almost to the top with cinnamon sugar then place a teaspoon of butter on top.
Bring the corners of the pastry up to the top of the apple one at a time. You can wet the tips with your finger so they stick better. Place the apples in baking dishes so they are touching as little as possible. I usually use two 9x13 dishes but you can use a larger dish if you have one. The apples will look best If you brush with an egg wash and sprinkle with any remaining cinnamon sugar.
To make the sauce combine brown sugar, cinnamon, butter and water in a small pot. Place over medium head and cook while stirring until the butter melts then pour the sauce into the baking dishes.
Bake at 350F for 50-60 minutes or until the pastry is golden brown and the apples are softened. You can test the doneness of the apples using a skewer.