Spooky Faced Halloween Apple Pie

This Spooky Faced Halloween Apple Pie is the perfect dessert for any Halloween party. I make it with just two key ingredients and a light egg wash that gives it a golden spooky face. It is fun to make and a great way to let the kids help in the kitchen.

Carving pumpkins and wearing costumes week is finally here. But that is not all, because we also get to enjoy fun spooky Halloween foods at our table this year. I am adding my Oreo dirt pie, which is my kids’ favorite, and some Halloween cookie dough truffles that they cannot wait to decorate. They love making funny faces and turning each treat into their own little craft project.

And since we are in apple season, instead of making a classic apple pie, I decided to get creative and bake a Spooky Faced Halloween Apple Pie that fits perfectly with this holiday celebration. It is a fun dessert to share with neighbors and friends who stop by to enjoy the evening. I wanted to keep it simple, so I picked up pie crust from the store and used the apple pie filling I already had at home. Those were the only two main ingredients, and the whole pie came together in less than an hour. My kids helped me make the silly face on top, and I loved every minute of it.

Why you will love this recipe

• The easiest homemade dessert: I use store-bought pie crust and homemade apple filling, so I can have it ready in less than an hour.
• A playful Halloween pie that brings the fun to the table: I make this pie every October, and carving the spooky face always gets my kids giggling. It adds such a festive touch to any Halloween spread.
• It tastes sweet and cinnamon-spiced: The apples bake into a soft fall flavor filling, while the crust turns out golden and crisp, exactly like I like it.
• A fun kitchen project to share with the kids: My kids love helping me design the spooky faces and laugh as the pie bakes in the oven. It is a fun treat to share with friends, neighbors, or anyone who loves a festive holiday dessert.

What you will need

• Pie crust: I use store-bought pie crust to keep things simple and quick. It saves time and still bakes up golden and flaky.
• Apple filling: I used my homemade apple pie filling since I had some leftovers. You can also use canned filling if that is easier for you.
• Egg wash and sugar: I whisk an egg with a bit of milk and brush it on top for a golden finish. A sprinkle of brown sugar adds a nice sweet touch.

How to make

Preheat the oven: I set the oven to 375 degrees F. Then, I roll the dough onto a lightly floured surface, place one disk into a 9-inch pie dish, press it up the sides, and pierce the bottom with a fork.

Add the apple mixture: While the oven heats up, I spoon the apple pie filling into the prepared crust and smooth it evenly with a spatula.

Shape the spooky face: I roll the second dough disk on a flat surface and cut out the eyes, nose, and mouth. This is the fun part where I get creative, making the face as scary or silly as I want. I use a cookie cutter for the eyes, some trimmed dough for the nose, and a butter knife to shape the mouth.

Assemble the pie: I carefully place the spooky face crust on top of the apple filling and use my fingers or a fork to pinch the edges together.

Bake the pie: I whisk the egg with milk in a small bowl, then brush the top crust with the mixture and sprinkle brown sugar over it. I bake the pie for 40 to 45 minutes, until the crust is golden and the apple filling is bubbly, then let it cool before serving.

Expert tip

My secret to golden crust

The simple trick for baking this Spooky Faced Halloween Apple Pie is to cover it with foil during the first part of baking so the crust does not brown too fast. I learned this after my first pie came out too dark on top. Now I bake it covered for about 25 minutes, then remove the foil and let it bake until the crust looks light golden brown.

More tips to consider:

• When I roll the crust, I work quickly so the butter stays cold. This helps keep the crust light and flaky.
• I let my pie cool for at least 3 hours before slicing. It helps the filling set and keeps each slice neat and firm.
• Use a rimmed baking sheet under the pie dish. It catches any filling that bubbles over and keeps the oven clean.
• Shorten prep time by using a pre-made or store-bought pie crust with apple filling. It makes this Halloween treat ready in just minutes.
• Brush the edges of the crust with a little water before sealing. It helps the top and bottom layers stick together better.

Recipe variations and add-ins:

• Cinnamon sugar top: I sprinkle one tablespoon of cinnamon sugar over the egg wash before baking. The top crust bakes golden and smells like fresh bakery pie.
• Pumpkin apple mix: I add 1/2 cup of pumpkin puree to the apple filling for a creamy fall flavor. The mix tastes warm and comforting, perfect for Halloween night.
• Mini spooky pies: I use a muffin tin to make small versions of this pie. They bake in about 20 minutes and are perfect for kids to decorate their own faces.
• Crumble top: I skip the top crust and sprinkle 1/2 cup of oats mixed with brown sugar and butter. It bakes up crunchy and adds a nice texture to the soft apple filling.
• Chocolate face pie: I melt 2 ounces of chocolate and drizzle it over the cooled pie. It looks fun and adds a sweet touch to the spooky face on top.

Serving suggestions

Apple pie is always best served warm with a scoop of vanilla ice cream melting over the top. I make it even more fun for Halloween by turning it into a mummy pie, slicing the top crust into strips and layering them to look like wrappings. For an extra treat, I spoon a bit of my homemade whipped cream or chocolate whipped cream on each slice before serving.

If I want to go all out for Halloween, I drizzle a little red-tinted cream cheese frosting or some of my homemade strawberry sauce, which I always keep in the freezer from summer, over the spooky face to make it look extra scary. At the end of the day, it does not matter how you serve it as long as you have fun with it.

How to store leftovers:

• Store: After the pie cools to room temperature, I cover it with plastic wrap and place it in an airtight container. It stays fresh in the fridge for about 4 to 5 days.
• Freeze: I chill the pie for at least six hours, then wrap it with plastic wrap and aluminum foil before putting it in a freezer-safe container. It keeps well for up to 3 months, and I sometimes wrap individual slices in freezer bags for quick treats.
• Thaw: I move the frozen pie to the fridge the night before I plan to serve it. This lets it thaw slowly and keeps the texture soft and flaky.
• Reheat: For a single slice, I warm it in the microwave for about a minute. When heating the whole pie, I place it on a baking sheet and bake at 350 degrees F for 10 to 15 minutes until warm.

Frequently asked questions

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