Apple Pie Mummies
We’ve gone a little American with this one – Halloween & Apple Pie. It’s fun, it’s tasty, so why not?!
Here’s a fun Halloween twist to everyone’s favourite, good old-fashion apple pie. These scary Apple Pie Mummies are made with homemade buttery pastry, encasing a luscious rich apple filling.
Add them to the party table or serve them up for dessert on that frightful night!
- 2 1/2 cups (350g) Plain flour
- 1 tsp salt
- 1 Tbsp granulated white sugar
- 1 cup (225g) Organic Times Unsalted Butter (chilled and cut into small cubes)
- 1/4 cup ice/chilled water
Apple Pie Filling
- In a high-speed food processor, add flour, salt and sugar. Pulse until combined.
- To the processor, add chilled cubed butter. Pulse for 15 seconds until the mixture resembles coarse crumb.
- With the processor running, slowly pour ice water through the tube until the dough just begins to come together, ensuring it does not turn into a ball of dough. NOTE: pinch the dough crumb between your fingers and it should stick together and hold it’s shape. Add a little more water if dough is still too dry.
- Turn dough out onto a lightly floured work surface or board.
- Bring dough together into a ball and then divide into two equal portions. Flatten each slightly into a round disc.
- Wrap each in plastic wrap and refrigerate for 30 minutes or overnight.
Apple Pie Filling
- Peel and core apples. Slice up into small cubes, set aside.
- In a medium sized pot over low-medium heat, melt together butter, cinnamon and nutmeg.
- Once melted, stir through apples, sugar and water. Mix until well combined.
- Cook over a medium heat for 5-8 minutes or until apples turn tender and have softened, stirring occasionally.
- In a small mixing bowl, combine arrowroot flour and the 2 tablespoons water, mix until well combined.
- Once apples have softened, quickly stir through arrowroot mixture, the apple mixture will begin to thicken.
- Cook for a further 2-3 minutes or until mixture has thickened and apples are completely tender.
- Remove from heat and pour into a clean bowl to cool down.
- Preheat oven to 180°C (350°F). Liberally grease a regular size 12-cup muffin pan with the 2 tablespoons butter.
- Remove dough from refrigerator.
- On a lightly floured work surface or board, roll one portion of dough out to approx. 3mm in thickness. NOTE: If the dough is too firm to roll out, leave at room temperature for 5-10 minutes to softened slightly.
- Take a 4-inch (10cm) round cookie cutter and cut out shapes to form the pie crust bases.
- Gently press dough circles into greased muffin pan. Repeat with remaining dough of that first portion.
- Fill each pastry with cooled apple pie filling.
- Roll second portion of dough out to approx. 3mm in thickness. Cut into 1/4-inch wide strips, you can use a ruler for this step to ensure straight lines.
- Cut strips to fit the width of each pastry base to form the tops. Place strips randomly over the top of each pie, enclosing most of the top. Crimp ends of strips to the bottom crust.
- Place 2 raisins on each pie to create mummy eyes.
- Bake pies for 25-30 minutes or until pastry is golden.
- Remove from oven and cool in pan for 5 minutes.
- Serve pies warm from the oven or transfer to a wire rack to cool completely and serve later.
- Store in an airtight container, refrigerated, for 3-4 days.