Campfire Baked Cinnamon Apples (Dutch Oven)

All shelf-stable. Rehydrate apple slices in 4 cups boiling water for 15 minutes until softened. Drain most of the liquid leaving a small amount. Add to dutch oven with brown sugar, cinnamon, raisins, and butter. Stir to combine. Cover and bake with coals top and bottom 20 minutes until apples are tender and a sticky caramel sauce forms. Drizzle with honey and serve warm. Tastes like pie filling right out of the dutch oven.