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1
In a small saucepan, simmer the golden raisins in the Orange Muscat over low heat, covered, for 2 minutes; set aside.
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2
In a food processor, pulse the flour, sugar and salt several times.
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3
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.
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4
Pour the ice water on top and pulse 5 or 6 times, just until the pastry is moistened.
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5
Transfer the pastry to a lightly floured work surface and knead several times.
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6
Divide the pastry in half and pat it into two 6-inch disks; wrap in plastic and refrigerate until firm, at least 30 minutes.
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7
Preheat the oven to 375.
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8
Peel, halve and core the apples; slice them 1/4 inch thick, keeping the halves together.
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9
On a lightly floured surface, roll out 1 disk of pastry to a 12-inch square, and cut it in quarters.
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10
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.
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11
Fold the pastry up around the apple halves and crimp decoratively.
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12
Set the pies on a rimmed baking sheet.
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13
Repeat with the remaining ingredients to make 4 more pies.
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14
Spoon any remaining Muscat from the raisins over the apples.
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15
Bake the pies for 1 hour and 20 minutes, or until the pastry is golden brown and the apples are lightly caramelized.
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16
Combine all of the ingredients in a medium saucepan and simmer until reduced to 1 1/2 cups, about 50 minutes.
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17
Serve the pies warm or at room temperature with the Muscat cream sauce.
