4 medium baking apples
1/3 c. brown sugar
1/3 c. regular sugar
1/2 c. chopped pecans
1 tsp. cinnamon
1/2 c. golden raisins
1 egg, slightly beaten
1 double pie crust
2 tbsp. sugar
1 tsp. cinnamon
1/4 c. milk
4 tbsp. butter

Pare and core apples. Slice each apple horizontally into 1/2-inch thick slices. Mix the sugars, chopped pecans and cinnamon together. Take 1/4 cup of this mixture and add raisins to it. Set aside. Roll out dough 1/8-inch thick and cut into four 7 x 7-inch squares. Dip apple slices into beaten egg, then into sugar and nut mixture, coating each side. In center of (1) pastry square, stack (only) four coated apple slices. Stuff core with raisin, sugar, nut mixture. Wet 4 edges of dough with water and bring up corners, pinching edges of dough together to form a 4 cornered shape. Continue with 3 remaining pastry squares. Leave top open by folding back the dough slightly. Place 1 tablespoon butter on top of each apple. Brush edges with milk and sprinkle with remaining sugar and cinnamon. Place on ungreased cookie sheet.

Bake in a preheated 375°F oven for 40 minutes or until apples test done and pastry golden brown. Pipe fresh whipped cream around base and serve warm.

Yield: 4 servings.