Add the cream cheese, butter, and flour to a food processor. Pulse until the mixture has a sand-like texture. Then add the salt, cinnamon, and baking powder, and pulse again. Once combined, add 4 tablespoons iced water and vinegar and pulse until the mixture resembles a loose dough.
Take the dough out on a floured surface and gather it together in a ball. Cover the dough with plastic film and refrigerate for at least 30 minutes.
Divide the dough into 6 equal portions and roll out each portion in a 3- to 4-inch round circle. Cover these circles in plastic wrap and refrigerate until you are ready to make the apple dumpling.
For the baked apple dumplings:
Preheat the oven to 375°F.
Prepare a bowl with ice and cold water. Dip the peeled apples in the ice-water bath to prevent oxidation.
In a separate bowl, mix the butter, allspice, pecans, bourbon, and maple syrup until combined and freeze for 30 minutes.
Spoon a tablespoon of this mixture into the core of each apple.
Wrap each stuffed apple in the prepared dough. Roll the dough-wrapped apples in sugar and place them on a baking tray.
Bake the apple dumplings for 25 to 30 minutes, or until they are golden brown.
Serve warm with a scoop of maple or vanilla ice cream.