2 cups flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
3/4 cup butter, cold
1/4 cup milk
6 small tart baking apples (about 3” diameter)*
6 teaspoons sugar
1/8 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup raisins
2 tablespoons butter
1 cup brown sugar
1 1/2 cups water
1 tablespoon white corn syrup
vanilla ice cream or half and half.
Pre-heat oven to 375 F. Butter a metal 9×13 cake pan.
Combine flour, 1/3 cup sugar, salt and baking powder. Cut butter into flour mixture using a pastry blender, fork or two knives. Butter should be thoroughly mixed into flour. Add milk and stir to mix (add additional milk, 1 tablespoon at a time, if needed to make a soft dough). Turn dough out on a floured surface and knead 20 times. Divide dough into 6 equal pieces. Flatten dough into approximately 6” circle.
Combine 6 teaspoons sugar, nutmeg and cinnamon. Core apples (may peel, if desired), place apple in center of flattened dough. Lightly flour hands and partially wrap dough around apple, stuff each apple with approximately 2 tablespoons raisins and 1 teaspoon cinnamon/sugar. Finish wrapping dough around apple pinching edges to seal. Place prepared apples in baking pan, seam side down.
Bake apples at 375 F for 15 minutes. While apples are baking, combine in saucepan 2 tablespoons butter with brown sugar, corn syrup and water. Bring to a boil. Pour syrup immediately over apples. Continue to bake apples 20-25 minutes longer, basting with syrup at least once. Bake until golden brown and apples are tender. Serve warm with vanilla ice cream or half and half.
*Good baking apples include Granny Smith, Golden Delicious, Jonathan, Rome Beauty, Winesap (check with local produce manager at your favorite store for other suggestions).