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–+ servings
Easy Spooky Skeleton Apple Pie Recipe for Halloween

Skeleton Apple Pie

This isn’t just any apple pie; it’s a masterpiece of seasonal celebration, a sweet and spooky treat combining warm spiced apples with a charming skeletal crust design, perfect for Halloween parties and family fun.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Crust
  • 2 1/4 cups all-purpose flour plus more for dusting
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter very cold and cut into 1/2-inch cubes
  • 1/2 cup ice water plus 1-2 tablespoons more if needed
  • 1 large egg beaten, for egg wash
  • 1 tablespoon turbinado sugar for sprinkling
Apple Filling
  • 6-7 medium apples a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced 1/4-inch thick
  • 1/2 cup granulated sugar adjust based on apple sweetness
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves optional, but highly recommended
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter cut into small pieces

Equipment

  • 9-inch Pie Dish
  • Pastry Blender or Two Knives
  • Rolling Pin
  • Cookie Cutters (Skeleton shapes)
  • - Mixing bowls
  • oven
  • Wire rack

Method
 

  1. In a large bowl, whisk together the flour, granulated sugar, and salt for the pie crust. Add the cold cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water until dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour or overnight.
  2. Roll out one disk on floured surface to 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, trim edges leaving 1/2-inch overhang, crimp the edges, and prick the bottom with a fork. Refrigerate crust.
  3. Roll out second disk and cut out skeleton shapes using cookie cutters. Arrange on parchment-lined baking sheet and chill. Optionally etch facial details with a knife.
  4. Mix sliced apples with both sugars, flour or cornstarch, spices, and lemon juice until evenly coated.
  5. Pour apple filling into chilled pie crust, mounding slightly. Dot top with butter pieces.
  6. Arrange chilled skeleton pieces on top of the apple filling starting with skull and then bones for torso and limbs. Artistic interpretation is welcomed.
  7. Whisk egg with water to make egg wash. Brush the skeleton crust gently and sprinkle turbinado sugar evenly.
  8. Preheat oven to 425°F (220°C). Place pie on baking sheet and bake for 15 minutes.
  9. Reduce oven temperature to 375°F (190°C) and bake for another 45–60 minutes until crust is golden brown and filling bubbles. Cover edges with foil if browning too quickly.
  10. Cool pie completely on wire rack for at least 3–4 hours before slicing to allow filling to set.

Nutrition

Calories: 370kcalCarbohydrates: 55gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 4gSugar: 30gVitamin A: 500IUVitamin C: 4mgCalcium: 25mgIron: 1.5mg

Notes

This pie is great for allowing creativity with the skeleton shapes and offers many variations including caramel drizzle, adding pears or cranberries, gluten-free, and vegan adaptations.
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