I think there will be quite a few people that are not gonna like this pie ;) It looks horrible, but the flavors are so good! But hey… it’s a Halloween Apple Pie, so “horrible” is actually good! Right?! ;)

Several months ago I stumbled over a video from Ashley Newman – here is her Instagram account – be warned, some of the pictures are probably a bit “disturbing” for some people ;P Anyway, she creates all kinds of stuff for horror movies, makes special effects makeup etc. Among all the things she does, she also makes “people pot pies” as decorations for people with needs for fake pies that look like somebody baked with human faces :P Basically like this pie here – her stuff is not edible though. My pie here is edible and delicious… I mentioned that already, right? ;)
Well… her creations look much better than my pie and much more frightening, but I thought “let’s give it a try and see what I can come up with…”. I wished it was more realistic, but working with pie dough is not that easy if you want something to look like human skin ;) Using rubber or whatever the people pot pies are made of, is probably also not easy to work with though :P Well I tried my best and here it is – my first Halloween “Face/Off” Pie.


The base for this pie is my favorite apple pie recipe you can also find in my baking book “Bake in the USA“* – it’s easy to prepare and makes also a really nice “classic” apple pie… if you decide not to create a ripped off face on top ;)
Creating the face how it looks like on the pie is actually not much work to do. Some dough to form the nose and two strings of dough for each eye – the rest is just a bit of pressing and scratching off dough in the right places. After baking you give the face some more depth with some food color. If you want it to look more realistic, I guess you can go overboard and work much longer on it, but I needed like 5 minutes or so :P
Well… anyway – I think on a buffet or a sweet table it will turn some heads. If you look at it from afar for the first time, it looks weird… and that’s what we want ;)
So are you baking anything special for Halloween? Let me know in the comments! I am still looking for nice and frightening Halloween sweet treats!
INGREDIENTS / ZUTATEN
2 1/2 cups (325g) all-purpose flour
1/2 tsp. salt
1 cup (230g) cold butter
1/2 cup (120ml) ice water
1 tsp. vinegar
For the filling:
5-6 medium apples
3-4 tbsp. lemon juice
2 tbsp. butter
2 tbsp. all-purpose flour
1/4 cup (60ml) apple juice
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1/4 tsp. salt
1 tsp. ground cinnamon
2 tbsp. soft wheat semolina
1 egg for brushing
red/green food color
fine brush
325g Mehl (Type 405)
1/2 TL Salz
230g kalte Butter
120ml Eiswasser
1 TL Apfelessig
Für die Füllung:
5-6 mittelgroße Äpfel
3-4 EL Zitronensaft
2 EL Butter
2 EL Mehl (Type 405)
60ml Apfelsaft
100g Zucker
50g brauner Zucker
1 TL Zimt
1/4 TL Salz
2 EL Weichweizengrieß
1 Ei zum Bestreichen
rote/grüne Lebensmittelfarbe
feiner Pinsel



DIRECTIONS / ZUBEREITUNG
2. Roll out half of the dough on a floured surface to a round circle which is slightly larger than a 9 inches (23cm) pie dish – keeps the rest of the dough in the fridge. Transfer the dough to the pie dish and press to the bottom and sides – the dough should overlap slightly. Prick with a fork several times and place in the fridge for about 30 minutes.
3. Peel and core the apples. Cut into thin slices, add to a bowl and mix with the lemon juice so the apples won’t brown. Set aside. Add the butter to a large pot and bring to a boil. Add the flour and mix until you get a thick paste. Add the apple juice and mix in. Add both sugars, cinnamon, and salt and mix until well combined. Add the apples and mix. Reduce the heat and let simmer for 2-3 minutes. Take off the heat and let cool down a bit.
4. Preheat the oven to 400°F (200°C). Take the remaining dough out of the fridge and keep a bit for the eyes and nose and roll out the rest on a floured surface to a circle with the size of the pie dish. Form the nose and place in the middle. Make rolls out of dough for the eyes and place them on the face. Forming and making the parts stick to the dough circle works best with a small spatula and a wooden skewer to get everything in shape. Cut a hole where the mouth should be and form lips. Sprinkle the semolina on top of the dough in the pie dish and fill in the cooled apple filling, smooth out the top. Whisk the egg and brush the sides of the dough in the pie dish. Carefully place the face on top of the apples and press down on the sides. Cut off excess dough and use a fork to press the edges together and to get a nice pattern around the pie. Brush the top (the face) with the egg wash and bake the pie for 15 minutes. Reduce the heat to 350°F (180°C) and bake another 35-40 minutes until the pie got a nice golden color. If it gets too dark, cover with some aluminum foil. Take out the dough and let cool down completely. To finish the pie, mix the food color with some water and give the face a nice “make up” by making the nostrils darker, the lips, eyes etc. so it looks even scarier ;) Serve with your favorite ice cream or some blood sauce (raspberry sauce of course)!
2. Die Hälfte des Teiges auf einer bemehlten Fläche etwas größer als eine 23cm Pieform ausrollen (den Rest des Teiges im Kühlschrank lassen). Den Teig in die Form legen und festdrücken. Den Rand auf etwa 1cm Überhang zurechtschneiden und dann mit einer Gabel mehrmals einstechen. Für weitere 30 Minuten in den Kühlschrank stellen.
3. Die Äpfel schälen, entkernen und in dünne Scheiben schneiden. In eine Schüssel geben und mit dem Zitronensaft vermischen, damit die Äpfel nicht braun werden. Zur Seite stellen. Die Butter in einen großen Topf geben und schmelzen. Das Mehl einrühren, bis eine dicke Paste entsteht. Den Apfelsaft zugeben und rühren, bis alles andickt. Die beiden Zuckersorten, Zimt und Salz zugeben und alles verrühren. Die Apfelspalten zugeben und vermischen. Die Hitzezufuhr reduzieren und für 2-3 Minuten leicht köcheln lassen. Vom Herd nehmen und etwas abkühlen lassen.
4. Den Ofen auf 200°C (400°F) vorheizen. Vom restlichen Teig etwas für die Nase und die Augen zur Seite legen und den Rest dann auf die Größe der Form rund ausrollen (Arbeitsfläche gut mit Mehl bestäuben). In die Mitte den Teig für die Nase in Form bringen, für die Augen je zwei Teigröllchen auflegen und ebenfalls in Form bringen – funktioniert am Besten mit einem kleinen Teigspatel und einem Holzspieß. Für den Mund einen Schlitz in den Teig schneiden. Den Grieß in der Form auf dem Boden verteilen und die Äpfel einfüllen und glatt streichen. Das Ei verquirlen und damit den Teigrand bestreichen. Das Teiggesicht vorsichtig auflegen und am Rand abschneiden. Mit einer Gabel Kerben in den Rand drücken und die beiden Teigschichten damit verbinden. Das Gesicht mit dem verquirlten Ei bestreichen und dann für 15 Minuten backen, die Temperatur des Ofens auf 180°C (350°F) reduzieren und für weitere 35-40 Minuten backen. Sollte der Pie zu dunkel werden, mit etwas Alufolie abdecken. Den fertigen Pie aus dem Ofen nehmen und abkühlen lassen. Die Lebensmittelfarbe mit etwas Wasser vermischen und das Gesicht kolorieren, damit es noch etwas gruseliger aussieht. Mit Eis oder Blutsoße (aus Himbeeren) servieren ;)


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Here is a version of the recipe you can print easily.

Halloween Apple Pie “Face/Off”
- Prep Time: 35
- Cook Time: 55
- Total Time: 150
Description
A classic and delicious apple pie with a new face. Literally :P
Ingredients
For the dough
- 2 1/2 cups (325g) all-purpose flour
- 1/2 tsp. salt
- 1 cup (230g) cold butter
- 1/2 cup (120ml) ice water
- 1 tsp. vinegar
For the filling
- 5–6 medium apples
- 3–4 tbsp. lemon juice
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1/4 cup (60ml) apple juice
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 2 tbsp. soft wheat semolina
- 1 egg for brushing
- red/green food color
- fine brush
Instructions
- Mix the flour with the salt in a large bowl. Add the cold butter in small pieces and mix. Cut the butter with a pastry blender into pea-sized pieces. Mix the ice water with vinegar and add gradually to the bowl, mix until the dough starts coming together. Do not knead much, the dough should not be too wet or sticky – it should just hold together. Wrap in plastic wrap and place in the fridge for at least 1 hour.
- Roll out half of the dough on a floured surface to a round circle which is slightly larger than a 9 inches (23cm) pie dish – keeps the rest of the dough in the fridge. Transfer the dough to the pie dish and press to the bottom and sides – the dough should overlap slightly. Prick with a fork several times and place in the fridge for about 30 minutes.
- Peel and core the apples. Cut into thin slices, add to a bowl and mix with the lemon juice so the apples won’t brown. Set aside. Add the butter to a large pot and bring to a boil. Add the flour and mix until you get a thick paste. Add the apple juice and mix in. Add both sugars, cinnamon, and salt and mix until well combined. Add the apples and mix. Reduce the heat and let simmer for 2-3 minutes. Take off the heat and let cool down a bit.
- Preheat the oven to 400°F (200°C). Take the remaining dough out of the fridge and keep a bit for the eyes and nose and roll out the rest on a floured surface to a circle with the size of the pie dish. Form the nose and place in the middle. Make rolls out of dough for the eyes and place them on the face. Forming and making the parts stick to the dough circle works best with a small spatula and a wooden skewer to get everything in shape. Cut a hole where the mouth should be and form lips. Sprinkle the semolina on top of the dough in the pie dish and fill in the cooled apple filling, smooth out the top. Whisk the egg and brush the sides of the dough in the pie dish. Carefully place the face on top of the apples and press down on the sides. Cut off excess dough and use a fork to press the edges together and to get a nice pattern around the pie. Brush the top (the face) with the egg wash and bake the pie for 15 minutes. Reduce the heat to 350°F (180°C) and bake another 35-40 minutes until the pie got a nice golden color. If it gets too dark, cover with some aluminum foil. Take out the dough and let cool down completely. To finish the pie, mix the food color with some water and give the face a nice “make up” by making the nostrils darker, the lips, eyes etc. so it looks even scarier ;) Serve with your favorite ice cream or some blood sauce (raspberry sauce of course)!
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
*Affiliate Link (Advertsing) to Amazon Germany.
This is fantastic!! Perfectly creepy Halloween dessert ;)