- 40 minutes
- 40 minutes
Peering through the pastry mummy wraps of this delectable apple pie are edible monster eyes that add a fun and festive feel to this Halloween dessert.
- For the pastry, hand rub the butter into the flour, stir in the sugar and cold water to form a dough mixture.
- Store in the refrigerator for 20-30 minutes.
- Separate off 2/3 of the dough and roll out about 2 mm thick. Transfer to a 35 by 12 cm loose bottomed tart tin and roll out to cover entire bottom.
- Roll out the remaining dough slightly thicker and roughly 1-2 cm bigger than the tin. Place on a baking sheet.
- Transfer both dough dishes to the refrigerator to chill for an hour.
- Preheat the oven to 350˚F. Mix all of the filling ingredients together Crumble the biscuits using either a mortar and pestle or a plastic bag with a rolling pin. Sprinkle the biscuit crumbs over the chilled pastry lined tart tin. Pour in the apple filling and its juices evenly across the top.
- Cut the pastry for the topping into slightly less than 1 cm strips. Cautiously lay the strips across the pie, overlapping a little in places and leaving gaps in others. Cut off the excess pastry from the edges.
- Brush the pie with egg wash and bake for 40 minutes, or when the pastry is browned and dry.
- Allow the pie to cool on a rack and then remove it from the tin before adding pairs of monster eggs in the pastry gaps.