-
1
In a medium bowl, mix the flour with the salt and baking powder.
-
2
In a large bowl, combine the hot milk with the shortening and stir just until nearly melted; there should be a few pea-size pieces of shortening left.
-
3
Add the flour and stir with a fork just until a dough forms.
-
4
Gather the dough and knead until smooth.
-
5
Roll the dough into a 6-inch log, wrap in plastic and refrigerate until chilled, at least 2 hours.
-
6
In a medium saucepan, combine the apples with the water and bring to a boil.
-
7
Cover and cook over low heat, stirring occasionally, until the apples are very soft and the liquid has been absorbed, about 45 minutes.
-
8
Add the brown sugar and mash with a fork or potato masher until blended.
-
9
Stir in the raisins and let cool.
-
10
Cut the log of dough into 12 even pieces and roll each piece into a ball.
-
11
Working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round.
-
12
Brush the edges with water.
-
13
Mound 2 heaping tablespoons of the apple filling on the lower half of each round.
-
14
Fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal.
-
15
Using a lightly floured fork, crimp the edges decoratively.
-
16
Transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling.
