Initiate by preheating the oven to a temperature of 375°F (190°C). Thoroughly grease a 13x9-inch baking dish and set it aside for subsequent use.

Delicately peel and core each of the apples. To mitigate oxidation and discoloration during the dough preparation process, it is advised to immerse the cored apples in cold water, augmented with a modest addition of lemon juice.

Should you be employing artisanal pie dough, proficiently roll out the dough to achieve a substantial rectangle, precisely measuring 21x14 inches. Subsequently, with precision, partition the dough into 6 congruent segments, each approximately 7x7 inches.

If utilizing commercially procured pie dough, diligently unroll the dough and segregate it into 6 congruent segments.

In an auxiliary mixing vessel, amalgamate the granulated sugar and apple pie spice blend until uniform.

Position a cored apple upon the center of each individual dough segment. In the recess of each apple, situate a portion of the butter followed by a measured tablespoon of the aforementioned sugar and spice mixture. Cautiously elevate the extremities of the dough to envelope the apple, ensuring to seal the junctions with finesse. Position each encased apple in the previously greased baking dish. Replicate this process for the entirety of the apples and dough segments.

Combine the sauce ingredients in a saucepan. Subject them to medium heat, whisking at intervals, until the concoction reaches a rolling boil and ensures the sugar is completely dissolved. Once achieved, remove from heat and meticulously disperse it over the encased apples. Garnish with any residual sugar and spice mixture.

Commit the baking dish to the preheated oven and allow it to bake for a duration of 50-55 minutes or until the exterior achieves a golden hue and the apples yield to the gentle pressure of a paring knife. Once achieved, allow a brief cooling period. It is recommended to serve these dumplings warm, accompanied by a generous drizzle of the sauce.