We baked these in cast-iron skillets, but a 13- x 9-inch baking dish works just as well. See our directions at the end of the recipe.
Southern Living SEPTEMBER 2007
1. Unroll piecrusts onto a lightly floured surface; cut dough into 12 (10- x 1-inch) strips, reserving dough scraps for later use. Crisscross 2 strips of dough on surface, forming an "X". Place 1 apple in center of "X". Spoon 1 Tbsp. raisins into apple core, pressing raisins to compact. Pull strips up and over apple, pressing dough into core; trim off excess, if necessary. Repeat with remaining piecrust strips, apples, and raisins.
2. Reroll remaining dough scraps. Cut leaf shapes from dough using a paring knife. Gently score designs in leaves using knife.
3. Stir together egg and 1 Tbsp. water; brush dough strips on apples with egg mixture. Gently press leaves onto dough strips at top of apples; brush leaves with egg mixture.
4. Whisk together melted butter and next 4 ingredients; pour mixture into 6 (6-inch) cast-iron skillets. Place 1 apple in center of each skillet.
5. Bake at 425° for 20 to 25 minutes or until pastry is golden brown, shielding apple tops with aluminum foil after 15 minutes to prevent excessive browning, if necessary. Remove from oven. Press 1 cinnamon stick into center of each apple to resemble a stem. Drizzle sauce in skillets over apples. Garnish, if desired.
To bake in a 13- x 9-inch baking dish: Prepare recipe as directed through Step 3. Whisk together melted butter and next 4 ingredients; pour mixture into baking dish. Place apples in baking dish. Proceed with recipe as directed.
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