Ingredients
1-1/2 cups sugar, divided1 cup water4 tablespoons butter, divided1/2 teaspoon ground cinnamon, dividedDough for double-crust pie 6 small to medium apples, peeled and cored
Preparation
Preheat oven to 375°. For syrup, place 1 cup sugar, water, 3 tablespoons butter and ¼ teaspoon cinnamon in a saucepan; bring to a boil. Boil 3 minutes; remove from heat.
Mix the remaining ½ cup sugar and ¼ teaspoon cinnamon. On a lightly floured surface, roll dough to a 21x14-in. rectangle; cut into 6 squares. Place an apple on each square. Fill center of each with 4 teaspoons sugar mixture and ½ teaspoon butter. Moisten edges of crust with water; bring up corners over apples, pinching edges to seal. Place in an ungreased 13x9-in. baking dish.
Pour syrup around apples. Bake until golden brown and apples are tender, about 45 minutes. Serve warm.
