This Halloween frangipane berry pie is the perfect mix of mysterious charm and cozy autumn flavors. Buttery short crust, creamy almond filling, tangy berry jam, and a fun Halloween twist, it’s everything you need to win over any crowd at your Halloween table.
Make a pie that looks like something straight out of a haunted bakery! But let’s first talk about the shortcrust, your best friend and occasional troublemaker. The trick here is to keep the butter cold and handle the dough as little as possible.
Cold butter creates those beautiful flaky layers, and minimal kneading keeps the crust tender. I always chill the dough three times: once after making it, again after rolling it out, and before baking it. It makes a world of difference when baking!
Frangipane and homemade jam
The secret behind this pie’s magic is in the combination of buttery shortcrust, velvety frangipane and the jam. The crust is crisp and delicate, almost melting in your mouth, while the almond filling brings a soft, nutty richness that perfectly balances the sweet-tart berries.
If you’ve never made frangipane before, don’t worry, it’s much simpler than it sounds. The key is to use room-temperature butter and to mix just until everything comes together. I also recommend adding a touch of cornstarch: it not only acts as a binder but also creates a fluffier, more tender texture.
When the two layers bake together, they form that irresistible harmony between flaky and creamy. Every bite feels like autumn itself. But there is more. Homemade berry jam is a perfect contrast to the rich almond cream and buttery crust. As it bakes, the jam slightly caramelizes around the edges, giving each bite a mix of textures.
When it comes to assembly, be quick with the short crust, but don’t rush with the fillings. If you want your crust base to prevent getting soggy, bake it blind before filling it. Let it cool before layering the fillings.
And remember, Halloween is the season to play! Use your dough scraps to create faces, patterns, or even spooky little details like teeth and eyes. A few imperfections only make it more charming and more deliciously haunted.
Here are some more Halloween recipes for you to try out: Cherry ginger eye pie, black Oreo cupcakes, green pea potato soup with champignon skulls, cute mummies, monster jelly doughnuts or these brown butter plum financiers.
Ingredients for the Halloween frangipane berry pie (20 cm Ø):
- 70 g icing sugar
- 175 g cold butter
- 1 egg
- 300 g flour
- 40 g almond flour
- pinch of salt
- 2 g ginger powder
- 1 g cardamom
- 2 g cinnamon
Ingredients for frangipane:
- 75 g butter (room temperature)
- 50 g icing sugar
- 1 egg
- 75 g almond meal
- 10 g cornstarch
Ingredients for berry jam:
- 240 mixed berries (frozen)
- 30 g brown sugar
- 20 ml water
- 3 tsp of cornstarch
Start by combining the icing sugar and cold butter in a food processor. Pulse for about 30 seconds until the mixture looks sandy. Add the egg and pulse again. Then, add the flour, cinnamon, cardamom, ginger, and almond flour. Continue pulsing until it starts to come together and looks crumbly.
At this point, transfer the mixture to your working surface. Bring it together with your hands. Also, try not to knead too much or the dough will lose its flakiness. Divide the dough into two equal parts, form each into a ball, and gently flatten them into discs. Wrap both discs in cling film and refrigerate for at least 3 hours.
Roll out the dough
Once chilled, place the first disc between two sheets of baking paper and roll it out into a round shape (about Ø 27 cm and 0.5 cm thick). Trim any excess dough. Repeat the same with the second disc. Wrap both rounds in cling film again and let them rest in the fridge overnight.
Don’t throw away the leftover dough! Use it to create fun decorations like teeth, eyebrows, or even eyeballs. Store them in the fridge until you’re ready to assemble the pie.
Make the berry jam
In a small saucepan, combine the mixed berries, brown sugar, and water. Cook over medium heat until the berries start to release their juices. Using an immersion blender, blend for 30 seconds. Then, stir in the cornstarch and let it simmer for a few more minutes until the mixture thickens into a glossy marmalade. Cover with cling film foil and set aside to cool completely.
Prepare the frangipane
In a bowl, beat the room-temperature butter with icing sugar until light and fluffy. Add the egg and mix well. Then, stir in the almond meal and cornstarch until you get a smooth, creamy filling.
Blind bake the base
Place the first dough disc into your tart or pie pan, pressing gently on the sides to form the base. Put in the freezer for 20 minutes. In the meantime, preheat the oven to 180°C. Afterward, line a parchment paper over the dough and add the baking weights on it. Bake for 15 minutes. Then, remove the weights and paper and bake 5 minutes longer. Let it cool down completely on a wire rack.
In the meantime, create the “face”. Take the second dough disc out of the fridge, cut out wide eyes, nose and large mouth. Using the discards, create teeth of different sizes, eyebrows and eye pupils. Place everything back in the fridge until ready to use it.
Filling the pie
Once cooled down, spread the frangipane filling evenly over it (up to 3/4), then spoon the berry marmalade on top. Cover with the second dough round and seal the edges with your fingers. Place the eyebrows, pupils and the teeth on it to finalize the look. Make it creepy.
Bake the pie for about 40 – 45 minutes, or until golden brown and the filling is set. If the top starts browning too quickly, cover it loosely with foil halfway through baking.
Finally, allow the Halloween frangipane berry pie to cool for at least 20 minutes before slicing. The berry marmalade will thicken beautifully as it cools, and the frangipane will be soft, nutty, and fragrant. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream or enjoy it just as it is.
Enjoy.
