These little pies were inspired by the apple dumplings that Jim Clendenen's grandmother always made. The raisins and Muscat cream sauce are Clendenen's touches. More Recipes With Apples
How to Make It
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.
