First things first, let’s get the apples ready. Peel the apples and remove the cores using an apple corer or a small, sharp knife. Try to keep the apples as whole as possible since they’ll be the stars of our show.

Preheat your oven to 375°F (190°C). While it’s getting hot, take out your pie pastry from the package and let it sit for a couple of minutes to soften, making it easier to handle.

On a lightly floured surface, roll out the pie pastry. Divide the dough into 6 equal pieces. Each piece should be large enough to fully wrap an apple.

Melt the unsalted butter in a saucepan over medium heat. Add in the granulated sugar, lemon juice, and water, stirring until the sugar dissolves. Let it simmer for a couple of minutes, then pour about a tablespoon of this mixture into the hole of each apple.

Place each apple onto a piece of the rolled-out dough. Sprinkle a mix of dark brown sugar, cinnamon, and nutmeg in the apple’s core cavity. Fold the dough up and over the apples, sealing the edges with a little bit of water to make sure it sticks.

Arrange the wrapped apples in a greased baking dish, ensuring they have some room to breathe. Pour the remaining butter-sugar mixture over the apples. Place the dish into the preheated oven and bake for about 50 minutes, or until the apples are tender and the pastry is golden brown.

Once done, remove the dumplings from the oven and let them cool for a few minutes. Serve them warm with your preferred side—vanilla ice cream, whipped cream, custard, or caramel sauce. Trust me, you’ll want to savor every bite!