1/2 teaspoon ground cinnamon -- plus additional for dusting
6 Tablespoons honey -- divided
2 large baking apples
Prepared pie dough for two single-crust 9-inch pies (purchased or homemade)
In a small bowl, combine currants, walnuts and 1/2 teaspoon cinnamon. Stir in 3 Tablespoons honey. Peel apples and cut each in half lengthwise.
Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls.
Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit.
Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tablespoon honey with 1 teaspoon steaming hot water. Stir until honey dissolves.
Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until dumplings are golden.
Remove from oven and drizzle with remaining 2 Tablespoons honey. Serve warm or at room temperature.
