Step 1

Make crust: In food processor, pulse flour, sugar and salt to combine. Add butter and pulse until butter is in pea-size pieces. While pulsing food processor, drizzle 1/4 cup ice water through feed tube and process just until moist clumps form. Split dough in half and transfer each piece to piece of plastic wrap and form into 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.

Step 2

Position oven rack in bottom third of oven; heat oven to 425°F. On lightly floured surface, with floured rolling pin, roll 1 disk dough to 10-inch round, occasionally rotating dough and dusting surface with flour. Using 4 1/2-inch cookie cutter or small bowl, cut out six 4 1/2-inch rounds, rerolling cut scraps as necessary. Fit each piece into bottom and up sides of 2-ounce mini disposable pie tin and refrigerate until ready to fill.

Step 3

Make filling: In medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, cloves and salt. Add diced apples and raisins and toss to combine.

Step 4

Roll out second piece of dough and cut out circles, strips or other desired shapes. Divide apple filling among prepared crusts (about 1/2 cup each), top with bits of butter, then top with remaining dough rounds, strips or shapes. Crimp bottom crusts as desired. Lightly brush top piece of dough with milk and sprinkle raw sugar over crust and filling. Using small sharp knife, cut vents in any covered crust. Place pies on small rimmed baking sheet and bake 20 minutes. Reduce oven temp to 350° and continue baking until crust is deep golden brown and filling is bubbling, 15 to 20 minutes more. Let cool on wire racks to serve warm or at room temp.