If you like to use juicier and fresh raisins in your baking, you need to rehydrate for the recipe. If you have a bag of raisins (or dried cherries, currants, figs, or dates) that seem to be unnaturally dry, you should try this. Rehydrating them before consumption will give them greater volume. Place the raisins in a basin and cover them with boiling water. Set aside. In a few minutes, they will revert to their prior state of malleability. When it comes to baking, this is also a terrific method to include dried fruits like raisins. I believe that rehydrating raisins in fruit juice first gives them a more powerful taste when added to coffee cakes, but you could also try adding them straight to the water. Cook the liquid and raisins in a small saucepan over low heat, stirring regularly until the liquid is warm and the fruit has expanded. raisins may be rehydrated in a small saucepan with a modest quantity of fruit juice or water until plump and mushy. The temperature should be maintained at a medium level. Rinse the raisins well before adding them to the apples. 
Melt the butter in a large saucepan set over medium heat. Cook the apple slices in a skillet with the butter for three to four minutes, or until they begin to soften (the slices should still be crisp). Remove the skillet from the heat and mix in the toasted raisins and pecans. When the apples are done cooking, spoon the mixture onto a baking sheet to cool faster. Cover and place it in the refrigerator after it has cooled. This will yield around 4 cups of filling, which is much more than what is required for 12 pies; the extra filling may be consumed immediately, used to flavor pancakes or muffins, or subsequently used as a topping for ice cream. If the filling is stored in the refrigerator, it may be used for up to four days. After the pie dough has been created, divide it into 12 equal pieces, each approximately 3 ounces in weight, and flatten each piece into a flat disk. Roll out each piece into a circle 6 inches in diameter and 1/8 inch thick on a board lightly coated with flour. Without overworking the dough, gently shape it with your hands as you roll it to achieve the most perfect circle possible; the dough will be flaky and likely crack around the edges. After rolling all of the circles, store the full circle in a safe place and resume rolling. After that, using a beaten egg, lightly coat the interior of each circle all the way around. 
Place a quarter cup of the apple filling in the center of each circle, gently offsetting the filling to one side (this will make folding the dough over to create the hand pie simpler), but leaving a one-inch border on one edge of the circle. Fold over half of the dough very gently (this is a tough step), matching up the sides to form a half circle; you may need to hold the dough while folding it over to avoid it from splitting. Make sure the pie is fully sealed by softly pressing down on the sides with your finger. Brush the top of each pie's edge with water and fold it in for a neater finish, or remove any excess dough from the edges and discard it. Make an extra 12 pies and set them aside. After that, set the pies on two baking pans lined with parchment paper, cover, and chill in the refrigerator for 30 minutes. In the meanwhile, preheat the oven to 400 degrees Fahrenheit. Remove the pies from the refrigerator and brush them all over with the egg wash. Two or three tiny vent holes should be cut into the top of each pie to allow steam to escape. On top of each pie, sprinkle some coarse sugar. Bake the pies for 20 to 25 minutes, or until the crust is puffed and golden brown, on the center rack of the oven, using only one sheet at a time (keep the other sheet chilled until ready to use). To ensure that the color of the pie is even, flip them halfway through the baking time. To allow the heat to escape. The pies are delicious whether served warm or cold. 
raisins for baking
If you are interested in raisins you have definitely tried cookies or loaves of bread, for baking these snacks you need just items that are available in every kitchen. My go-to cookie dough is the one that requires the fewest amount of steps to prepare, and that's because it contains raisins. The only thing you need is a beater to combine the ingredients. What do you think about picking out the finest kind of raisins right now? In these cookies, you may use either dark or golden raisins; however, I find that the taste of the dark raisins is preferable. Both black raisins and their more popular golden counterparts are made from dried Thompson seedless grapes. Black raisins are rarer than golden raisins. The original golden color of golden raisins is preserved by treatment with sulfur dioxide prior to air drying, but the dark, shrunken appearance that is distinctive of dark raisins is caused by sun drying. Raisins, like dates, have a high sugar level, which makes them a nutritious complement to any diet. Dates also have high sugar content. These cookies are able to preserve their chewy texture for days because of the high sugar content, which helps them retain moisture. 
Bake at 375 degrees Fahrenheit (190 degrees C). In preparation for baking, prepare two cookie sheets by greasing them with butter and line them with parchment paper. In a separate bowl, combine the dry ingredients (flour, baking soda, and salt). To get the butter to the correct consistency, cream it in a basin using either an electric mixer or a manual mixer until it achieves the required consistency. Stir in the sugar with a mixer until the batter is fluffy and light (about 2 minutes). Mix in an egg and some vanilla. Be careful to scrape the edges of the bowl whenever necessary. Add the flour mixture to the batter and whisk it together well. Pour in sufficient milk to get a smooth consistency in the batter. To end, thoroughly combine the raisins after folding them in. Put cookie dough on the baking sheet by the tablespoonful, allowing about two inches (five centimeters) of space between each individual cookie. Approximately 12–14 minutes, or when the tops are still soft but have just a touch of color and the edges are golden brown. Cookies should be removed from the oven and placed on a cooling rack as soon as possible. About 26 cookies may be made with this amount.