1 cup plus 2 tablespoons light brown sugar, divided
1½ teaspoons ground cinnamon, divided
¾ teaspoon kosher salt, divided
Pie Dough (recipe follows)
6 medium Granny Smith 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 425°. Spray a 13x9-inch baking dish with cooking spray.
In a small bowl, combine 2 tablespoons brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
On a lightly floured surface, roll Pie Dough into a ¼-inch thick, 20x14-inch rectangle. Trim edges to form a 19.5x13-inch rectangle. Cut into 6 (6½-inch) squares, trimming rough edges. Roll out scraps to ¼-inch thick. Using a 1-inch leaf cookie cutter, cut out 6 to 12 leaves, if desired, for decorations. (You can also use a paring knife to cut desired leaf shapes.)
Place 1 apple in the center of each square. Divide cinnamon-sugar mixture among apples. Place 1 tablespoon butter on top of each apple. Bring corners of pastry together, and crimp to seal edges. Brush with egg. If desired, place pastry leaves on each apple. Brush with egg.
Place in prepared baking dish. Freeze until firm, 30 minutes.
In a small saucepan, heat 1 cup water, remaining 1 cup brown sugar, remaining 2 tablespoons butter, remaining ½ teaspoon cinnamon, and remaining ¼ teaspoon kosher salt over medium heat until melted and sugar dissolves. Pour into dish around apples.
Bake until pastry is set, 20 minutes. Decrease oven temperature to 350°. Bake until apples are golden brown and sauce is bubbly, 25 to 30 minutes more. Serve warm with vanilla ice cream.
Recipe by Victoria at https://victoriamag.com/apple-dumplings/