In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add juice, tossing with a fork until dough forms a ball. Divide into eight portions. Cover and refrigerate at least 30 minutes or until easy to handle.
Preheat oven to 350°. Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
Gently bring up corners of pastry to each center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon-sugar.
In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples
Bake 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.