1 cup plus 2 tablespoons light brown sugar, divided
1½ teaspoons ground cinnamon, divided
¾ teaspoon kosher salt, divided
Pie Dough (recipe follows)
6 small apples*, peeled and cored
½ cup unsalted butter, softened and divided
1 large egg, lightly beaten
1 cup water
Vanilla ice cream, to serve
Instructions
Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
In a small bowl, whisk together 2 tablespoons brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
On a lightly floured surface, roll Pie Dough into a 20x14-inch rectangle at ¼-inch thickness. Trim edges to form a 19½x13-inch rectangle. Cut into 6 (6½-inch) squares, trimming rough edges.
Place 1 apple in center of each square. Spoon cinnamon-sugar mixture evenly into centers of apples. Place 1 tablespoon butter on top of each apple. For each, bring corners of dough square together and crimp to seal edges. Brush each evenly with egg. Place in prepared dish. Freeze for 15 minutes.
In a small saucepan, heat remaining 1 cup brown sugar, 1 cup water, remaining 2 tablespoons butter, remaining ½ teaspoon cinnamon, and remaining ¼ teaspoon salt over medium heat until melted and sugar dissolves. Pour into dish around apples.
Bake until golden brown and bubbly, 50 minutes to 1 hour. Serve with ice cream, if desired.
Notes
*We used Granny Smith apples
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cooking-class-dumplings-dessert/