Combine apples, raisins, sugar, wine, cinnamon, and nutmeg. Cook over medium heat for 5 minutes. Stir gently so as not to break the apple slices.

Trim the crusts off bread slices. Cut corners off ten of the slices to form each into an octagon shape. Cut each of the remaining ten slices into four squares.

Butter five 10-ounce deep pie dishes or ovenproof 5-inch bowls. Dip one face of each octagon in melted butter and place, buttered side down, in the bottom of each dish.

Dip corners of bread squares in butter and fit into each dish as follows: squeeze point of one square into octagon on bottom, covering side of dish; repeat with seven more squares, overlapping around dish and completely encircling the inside of the dish. (You will use eight bread squares per bowl.)

Fill each dish with apple mixture. Completely soak the remaining five bread octagons in butter and place one on top of each dish, completely sealing in the apple mixture.

Place the dishes on a baking sheet and bake at 350 degrees for 45 minutes or until golden brown on the sides as well as on top. Remove from oven and let stand for about 10 minutes.

Unmold each pie onto a dinner plate and surround with your favorite vanilla sauce or rum sauce.