Old-fashioned Baked Apples

Sometimes the easiest recipes are the best ones. My mom, though she was a good cook, wasn't much of a baker. Her baked apples, however, are one of my most fond childhood memories.
She used to place a slice of bread underneath the apple, and it would get all caramelized in the oven. Decades later, baked apples are still my favorite dessert and ultimate comfort food.
Make sure to use large apples from varieties that have good acidity, such as Crispin, Arkansas Black, or Granny Smith.

Ingredients - Serves 4
4 large apples
6 tablespoons brown sugar
1 tablespoon cinnamon
1/3 cup raisins
4 slices French bread or Challah (optional)
1/2 cup water

Directions

Preheat oven to 375 degrees Fahrenheit
Pull out a baking dish large enough to hold your apples. Pyrex works great. If you want to be fancy, bake the apples in individual ramekins.
Wash and core your apples (if you don't have an apple corer, use a sharp paring knife)
Mix together the sugar, cinnamon, and raisins.
Place the bread at the bottom of the dish, and an apple on each slice. Fill the core of the apples with the sugar mix.
Pour the water into the dish. Bake the apples until tender, about 30 minutes.
Serve warm. A side of vanilla ice cream is optional but always welcome.