Jack Skellington apple pie is everything you love about a traditional apple pie: a buttery shortcrust, fragrant frangipane and juicy apple halves. Only this time, the apples are carved into charming little skulls. The warm cinnamon spice ties it all together, making every slice taste like cozy autumn nights with just the right hint of Halloween playfulness.
Autumn is all about the comforting smell of baked apples and cinnamon drifting through the kitchen. And when Halloween approaches, even the classics deserve a playful twist. That’s how this Jack Skellington apple pie came to life.
There are three things that this apple pie has that will amaze you. Firstly, a buttery shortcrust packed with cinnamon. Like I always say, the secret to a perfect shortcrust is to chill it. Let the dough chill overnight, which will help the pastry relax and make it easier to handle the next day. Additionally, to prevent the dough from becoming soggy, I always bake it blind after adding the filling.
Secondly, the bottom is covered with a homemade frangipane, 50% of which is marzipan. The creamy almond mixture will puff up beautifully in the oven, creating that soft, nutty cushion beneath the fruit.
Skull-carved apples
And thirdly, the star of this Halloween pie, the carved apple skulls. More exactly, the apple halves resemble Jack Skellington’s face from the “Nightmare Before Christmas” movie. Give them a little toss in flour, cinnamon (or your favourite spice), sugar, and a splash of lemon juice. This simple step keeps the filling from turning soggy while wrapping each apple in a coat of sweet, spiced aroma. As the pie bakes, the apples soften and caramelize just enough, filling your kitchen with that cozy autumn scent that feels like magic.
Additionally, for more Halloween pie recipes, check out the cherry-ginger eye pie or this spooky frangipane berry pie. However, if you are looking for something else, consider these options: cranberry lychee punch, cute Oreo spider cupcakes, spooky marbled deviled eggs, amazing pizza of the dead or these adorable mummies.
Ingredients for a Jack Skellington apple pie (20 cm Ø):
- 40 g icing sugar
- 90 g cold butter
- 1 egg
- 150 g flour
- 40 g almond flour
- pinch of salt
- 7 g cinnamon
Ingredients for frangipane:
- 75 g butter (room temperature)
- 50 g marzipan
- 50 g icing sugar
- 1 egg
- 75 g almond meal
- 10 g cornstarch
Ingredients for topping:
- 4-5 (small to medium) apples
- 50 g brown sugar
- 5 g cinnamon
- 10 g corn starch
- half a lemon (juice)
Begin by placing the icing sugar and cold butter into a food processor. Pulse a few times, just until the mixture turns sandy and crumbly. Next, add the egg and pulse again. Last but not least, add the flour, a pinch of salt and cinnamon. Continue pulsing until the dough starts to come together into soft crumbs.
Transfer the mixture onto your working surface. Form a ball, without overdoing it. Place it on a foil and flatten it slightly into a disc. Wrap it and place it in the fridge overnight or for at least three hours.
Rolling out the dough
When the dough is nicely chilled, roll it out by placing it between two sheets of baking paper. You should get a circle, 27 cm wide and 0.5 cm thick. Line your pie form with the pastry round, pressing it gently into the sides. Trim away any excess dough around the edges.
Prick the bottom with a fork, then cover it with a piece of baking paper and fill it with baking beans or rice. Freeze the form for 20 minutes. Afterward, blind bake at 180°C for about 15 minutes, or until the edges start turning lightly golden. Then, remove the paper and weights, and bake for another 5 minutes to dry out the base. Let it cool slightly while you prepare the filling and score the apples.
The frangipane layer and apple topping
To make the frangipane, beat the marzipan, room temperature butter and icing sugar until smooth. Add the egg and beat until it is fully incorporated. Lastly, mix in the almond meal and starch. Store it in the fridge for at least one hour.
Next, halve the apples and remove the cores. To create the Jack Skellington face, carve two holes for eyes and, using a pairing knife, score the nose and mouth. Also, score vertical lines across the mouth to resemble the stitches.
In a bowl, combine lemon juice, cinnamon, sugar, cornstarch and flour. Mix it and rub it all over the carved apples.
Fill the pie
Preheat the oven to 180°C. After the shortcrust and frangipane are chilled, spread a generous layer of homemade frangipane over the cooled crust. Arrange the apples over the frangipane, cut-side down or slightly tilted for a rustic look.
Bake the pie for about 30 minutes, until the apples are tender and the frangipane turns golden and fragrant. Let the pie cool completely before slicing, so the layers can settle and the flavors come together.
Finally, cut the Jack Skellington apple pie and serve it with some cream or ice cream.
Enjoy.
