1 recipe flaky pie crust
1 3/4 cups water
1 1/4 cups rapadura
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons butter
6 – 8 tablespoons water
6 small- or medium-sized apples
Make the pie crust recipe, but don’t roll it out. Cover it with plastic wrap and chill it until ready to use.
For the syrup, combine the 1 3/4 cups of water in a saucepan with 1 cup of the rapadura, 1/4 teaspoon of the cinnamon, and 1/4 teaspoon of the nutmeg. Simmer, covered, for 5 minutes. Remove saucepan from heat; stir in the butter.
Peel and core the apples. Set aside.
Roll the crust dough into an 18 x 12 inch rectangle; cut into six, 6-inch squares. Place an apple in each square. Combine the remaining rapadura, cinnamon and nutmeg; sprinkle over the dumplings. Using a pastry brush, brush all edges of the crust with water. Then gather all corners of the square at the top of the apple and pinch the edges together to form a tight seal.
Place the apples in a greased, 11 x 7 inch baking pan. Pour the syrup over them, and bake at 375 for about 45 minutes or until crust is golden brown and apples are soft.