Are you going to any Halloween parties this weekend? Make the most of fall flavors with this adorable Jack-O-Lantern apple pie. With a buttery, impossibly flaky crust, and big, bright real apple flavor, it’s a show-stopper. And, since it’s so darn cute, it will look great on any Halloween table.
Head over to Brooklyn Supper for my award-winning apple pie recipe, and then follow the instructions below for a picture-perfect Jack-O-Lantern.
Jack-O-Lantern Apple Pie
Preheat oven to 425. Place a rimmed baking sheet in the oven to preheat as well.
On a lightly floured piece of parchment paper, roll out the bottom crust. Press into a greased pie pan and refrigerate while you prepare the filling and top.
Combine the ingredients for the filling and set aside. Roll out the top crust on a lightly floured sheet of parchment, into a 14″ circle. Cut out any excess dough and cut into 3 small triangles, and one mouth. Then place the dough circle on a large, flat plate, and the eyes, nose, and mouth onto another flat plate. Chill in the fridge for 15 minutes.
Meanwhile, arrange the apple filling in the bottom crust. Try to fit apples tightly so they won’t leave large holes in the filling once cooked (this could cause part of the top crust to dip and crater). Cover with the chilled top crust, seal and flute the edges. Whisk together the egg white and water and quickly brush on the crust. Sprinkle the places where you plan to put the eyes, nose, and mouth with cinnamon (to create contrast). Place the eyes, nose, and mouth, brush with egg white, and sprinkle the whole thing with sugar. Using a sharp knife, pierce a few slits right along the edges of the eyes and mouth.
Place pie on baking sheet and bake for 25 minutes until the crust is golden./ Turn heat down to 350 degrees, rotate pie, and bake for another 30 – 35 minutes.
Cool for several hours, admire, and serve.