In a small saucepan, simmer the golden raisins in the Orange Muscat over low heat, covered, for 2 minutes; set aside.
In a food processor, pulse the flour, sugar and salt several times. Add the shortening and pulse 5 or 6 times, until it is the size of peas; add the butter and pulse 5 or 6 times, until it is the size of peas. Pour the ice water on top and pulse 5 or 6 times, just until the pastry is moistened.
Transfer the pastry to a lightly floured work surface and knead several times. Divide the pastry in half and pat it into two 6-inch disks; wrap in plastic and refrigerate until firm, at least 30 minutes.
Preheat the oven to 375°. Peel, halve and core the apples; slice them 1/4 inch thick, keeping the halves together.
On a lightly floured surface, roll out 1 disk of pastry to a 12-inch square, and cut it in quarters. Sprinkle 1/8 of the raisins and 1/2 tablespoon of the sugar in the center of each pastry square; set a sliced apple half over the raisins, fan slightly and sprinkle each one with 1/2 tablespoon of the sugar. Fold the pastry up around the apple halves and crimp decoratively. Set the pies on a rimmed baking sheet. Repeat with the remaining ingredients to make 4 more pies. Spoon any remaining Muscat from the raisins over the apples. Bake the pies for 1 hour and 20 minutes, or until the pastry is golden brown and the apples are lightly caramelized.
Combine all of the ingredients in a medium saucepan and simmer until reduced to 1 1/2 cups, about 50 minutes.
Serve the pies warm or at room temperature with the Muscat cream sauce.