A cake filled with apple with a touch of cinnamon , can you resist? During the Halloween season, we are all looking for treats with a mysterious and festive touch. And what better way to celebrate this season than with a Jack Skellington Apple Pie?

Inspired by the famous character from 'The Strange World of Jack', this cake combines the sweetness of apples with the unmistakable aroma of cinnamon in a dessert that will delight all lovers of the spooky. Join us as we guide you through this recipe, which is sure to be a hit at your next Halloween party or simply to enjoy with the family. Let's prepare a chillingly delicious dessert!

And if the Halloween face thing doesn't happen... You can always give it the finish or drawing you want!

halloween apple pie

Ingredients

For the homemade sweet dough:

  • 225g butter
  • 150 g icing sugar
  • 90 g ground almonds
  • 2 eggs
  • 1 pinch of salt
  • 375g flour

For the apple filling:

  • 4 apples
  • 60 g brown sugar
  • One lemon's juice
  • 2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp white pepper
  • 1/2 tsp ginger
  • 10 g corn starch

Preparation

We prepare the homemade sweet dough:

  1. Let's start with the sweet dough. In a large bowl, or in the bowl of your KitchenAid food processor, beat the butter until smooth and creamy.
  2. Then, we add the icing sugar along with the almond flour and mix all these ingredients.
  3. Now, add the eggs to the mixture and mix them until everything is uniform.
  4. We add the flour, but the trick here is not to mix excessively - just until everything is integrated.
  5. We let the dough rest in the refrigerator for at least an hour, wrapped in plastic wrap.

We prepare the apple filling with a touch of cinnamon:

  1. We cut the apples into large wedges.
  2. In a bowl, add the apples, lemon juice, cinnamon, ginger, nutmeg, white pepper and cornstarch. We mix everything so that the segments are well impregnated with everything.
  3. We reserve.

Mounting

  1. Once the dough has rested, we take it out of the refrigerator and divide it into two parts. We stretch the first portion on a surface sprinkled with flour. Then, we roll it on a rolling pin and unroll it in the De Buyer perforated cake mold (it is interesting that it is perforated for baking the dough, and removable so that the cake can be easily removed without breaking and that it can be presented without the mold). .
  2. To shape the cake, press the dough against the edges of the mold, making sure it fits snugly. Using your thumb and index finger, lightly lift the edges of the dough.
  3. To keep the dough firm, we refrigerate it again (in the mold) for another hour or in the freezer until we finish with at least the other half of the cake.
  4. Now we roll out the other portion of dough in the shape of a circle, with the help of a rolling pin. It should be a circle slightly larger than the tart pan used. We use a cookie cutter to make holes that will represent the eyes and nose, and with the tip of a knife, we shape the mouth (a semicircle cut and you can draw stripes along the lip to make it more chilling). If the dough becomes a little difficult to handle, we put it in the freezer for about 15 minutes to facilitate the creation of Jack Skellington's head (as it loses cold, the dough softens with each passing minute and the cuts stop be clean... if that happens to you, cool it again for a few minutes). When you have the face ready, leave it in the refrigerator or freezer for a few minutes again.
  5. We assemble the cake: In the mold reserved with the dough, we introduce the apple mixture that we previously prepared. We distribute the filling well throughout the interior. Then, we place the lid of the cake, Jack Skellington's head, on top of the apple mixture and seal the edges by pinching them carefully (thus joining the base dough with the dough that acts as the lid).
  6. We bake everything at 165°C for approximately 50 minutes, until golden.
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Comments

Claudia&Julia said:

Hola Tatiana,

¡Vaya idea más estupenda la de las galletas! Muchas gracias por compartirla y por comentar la receta, nos alegra que te guste tanto ;)

¡Un saludo!

Tatiana said:

Yo ya le he hecho varias veces. En casa nos encanta!! Y con la poca masa que me sobra, hago unas galletas que también están de muerte!!! Muchas gracias por la receta!!

Claudia&Julia said:

Hola Lucía,

Esperamos que, si hiciste la tarta, fuera todo un éxito. Muchas gracias por tu comentario :)

¡Un saludo!

Claudia&Julia said:

Hola María,

Sí, puedes dejar la masa sin problemas en la nevera de un día para otro. Nos alegra que te animes a hacerla y esperamos que te guste tanto como a nosotras.

¡Un saludo!

Lucia said:

Ummmmm!!
Que pintaza!! Pienso hacérmelo hoy.
Gracias.

María said:

Qué buena pinta! Quiero hacerla este fin de semana, puedo dejar la masa en la nevera hecha del viernes para hornearla el sábado? Gracias!

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