In a medium saucepan over medium heat, combine the apple cider, granulated sugar, and 2 tablespoons of butter. Bring to a boil, then reduce heat and let it simmer for about 5 minutes, stirring occasionally until it slightly thickens. Remove from heat and stir in the vanilla extract.

Preheat your oven to 400 degrees F and spray a 9x13-inch baking dish with nonstick spray.

On a floured surface, roll out your pie dough into a large rectangle, about 24x16 inches and 1/4-inch thick. Cut into six 8x8-inch squares.

Place a peeled and cored apple in the center of each dough square. Fill each apple’s core with 1 tablespoon of softened butter. In a separate bowl, mix together the brown sugar, cinnamon, and nutmeg; sprinkle this mixture generously over the apples.

Moisten the edges of the dough squares with water. Fold the dough around each apple, sealing the edges tightly so that no filling leaks out. Place the wrapped apples upright in the baking dish.

Pour the simmered sauce over and around the dumplings. Cover the dish with foil, and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and continue baking for an additional 25-30 minutes or until the dumplings are golden brown and the apples are tender. Serve warm with vanilla ice cream and drizzle the extra sauce on top.