Blend butter into flour and rapadura with a pastry blender or food processor until the butter is in pea size or slightly smaller chunks. Gently mix in the buttermilk until all the flour is wet. Let soak at room temperature overnight.
In the morning, put the dough in the freezer for about 20-30 minutes to harden the butter. Preheat the oven to 425F.
6-10 baking apples, peeled and sliced (sorry, didn’t count)
1/3 cup rapadura or sucanat
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
3 tablespoons butter
Saute the apples in butter until tender. Stir in the rapadura, spices and salt and cook for a few more minutes.
Roll out the dough to about 1/2 inch thick. Evenly sprinkle on the baking soda, baking powder, cinnamon, and salt. Roll up the dough. Flatten and fold the dough gently about 5 times. Roll out into a square until it’s about 1/4 inch thick. Slice the dough into 6 rectangles. Spoon apple filling onto rectangles (probably a couple tablespoons), fold over, and pinch the edges together.
Wisk the egg and brush it over the pies with a pastry brush. Sprinkle rapadura or sucanat and cinnamon over the pies.