4 Large Baking Apples (Cortland, Granny Smith, Rome Beauty, etc.) about 1 3/4 lbs.
1/3 C Apple Juice or Cider
Vanilla Yogurt or Frozen Vanilla Yogurt
2/3 C Raisins
2 T Brown Sugar
1/2 t Ground Cinnamon
Prepare filling by combining ingredients. To core apples use an apple corer or the rounded tip of a vegetable peeler. Push corer or peeler most of the way through the apple center, but do not cut through the other end; turn corer or peeler to loosen the upper end of the core. Remove and discard core. Enlarge the hole slightly at the tip of the apple for filling.
Using a vegetable peeler or paring knife, remove the peel from the top half of each apple. If desired, score the peeled apple with the tines of a fork.