Juice apples to collect 125ml of juice, sweeten if needed, and freeze in a tub until solid.
Preheat the oven to 240°C.
Brush apple halves with butter and sprinkle with demerara sugar.
Boil raisin mixture ingredients for two minutes, then stir in mixed spice and zests.
Divide raisin mixture into four ramekins, top with apple halves, and bake for 10 minutes.
Reduce oven to 160°C and bake for another 10 minutes until soft.
Boil milk, cream, and pine needles, then remove from heat to infuse for 30 minutes.
Return the infused mixture to a boil.
Whisk egg yolks and caster sugar together until pale.
Slowly whisk boiling milk into eggs, strain through a sieve, and keep warm.
Scrape the frozen apple juice with a spoon to create the granita texture.
Pour custard into bowls, top with a baked apple half, and garnish with granita.