Use a melon baller or small spoon to carefully hollow out the apple core from the top, leaving about ½ inch at the bottom to prevent the filling from leaking during baking.

Choose firm, medium-sized apples like Honeycrisp or Granny Smith that hold their shape during baking rather than softer varieties that turn mushy.

Pour half the apple juice and water mixture into the baking dish first, then place apples upright to create steam and prevent sticking while keeping the base moist.

Mix ground cinnamon directly into the raisins before stuffing the apples to create an aromatic filling that distributes flavor evenly throughout the fruit.

Bake until a fork easily pierces the apple flesh but it still holds its shape (typically 35-45 minutes at 375°F), then let cool for 5 minutes before serving to allow the filling to set.