Preheat your grill to 350° and prepare for indirect grilling.
Core and peel the apples.
In a medium bowl, combine the cinnamon and brown sugar. Roll the apples in the brown sugar mixture until they are fully coated. Set the apples aside and add the raisins and pecans to the remaining cinnamon and sugar mixture.
Roll out the dough and slice the two pieces in half so that you have four slices of pie crust.
Place an apple in the middle of each slice of pie crust. Stuff the center of each apple, where you removed the core, with the raisin and nut mixture, then plug the top and bottom of the apple with a small chunk of pie crust before wrapping it around the apple until each apple is completely covered.
Bake the apples directly on the grids or on a baking sheets over indirect heat for about 45 minutes, until the apple is soft.
Serve hot directly from the grill with whipped cream and vanilla ice cream.