Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Two-Crust Pie Pastry |
| 4 \N | Apples |
| ¼ cup | Firmly Packed Brown Sugar |
| 1 teaspoon | Ground Cinnamon |
| 2 tablespoons | Chopped Nuts |
| 2 tablespoons | Raisins |
| ¼ cup | Softened Butter |
Prepare a 2-crust pie mix or basic pastry according to directions. Wrap dough in plastic wrap and refrigerate 30 minutes. Pare 4 apples and hollow out centers. Blend remaining ingredients; fill centers of apples. Brush apples with lemon juice.
Roll pastry into 4 7½" x 8½" squares. Place apple in center of each.
Brush with egg; pinch edges together; place clove on top. Cut 16 leaves from leftover pastry. Brush with beaten egg; press 4 leaves to top of each pastry. Bake in greased baking pan at 425 degrees for 40 minutes or until brown.
Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #826 by LBotsko@... on Oct 5, 1997