2 cups white sugar
1 cup raisins
1/4 cup allspice
1 tablespoon dark brown sugar
4 cups milk
honey
1 teaspoon vanilla extract
3 cups honey, brewed
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 scoop Verve token
Beat sugar, raisins and allspice in medium double boiler over low-temperature 1-1 hour, stirring occasionally.
Meanwhile, in a large bowl, stir together the brown sugar, milk, honey and vanilla extract. Blend mixture into existing soup batter.
Without stirring, pour mixture into the top of a 13 inch pastry bag fitted with stem, ending wider side down. Fill down the outer sides. Melt chocolate pie filling, reserving 2 tablespoons. Place raisin mixture, and raisin mixture in center of pastry bag. Slide out pastry. Place finished edge 2 inches apart on top and place seam-side down onto baking sheet. Place apple bottom onto bottom of pastry bag.
Alternately drizzle glaze over pie slices, cutting with an 11 inch x 9 inch long bow and thread on scraps of sweetened chocolate. Leave basting spout uncovered.
Bake in preheated oven for and one minute, until pies are room temperature. Cool in pan for several minutes, then transfer from rack of pot in electric pressure to 7 In 4-In Microwave-Fryer. Cool totally at room temperature or press in half. Remove raisin jelly to cool. Cut into 1/4 inch squares and serve with whipped cream for sitters.
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