Mummified Apple Pie
Mummified Apple Pie!
A delicious apple pie flavoured with orange and cinnamon but dressed up for Halloween, with a mummy style lattice top!
Course: Dessert
Cuisine: English
Servings: 6
: 374 kcal
Author: Just Jo
Ingredients
For the pastry
  • 220 g plain flour
  • 110 g soft butter
  • 2 tbsp caster sugar
  • 2 tbsp very cold water
For the filling
  • Juice of half an orange
  • 1/2 tsp ground cinnamon
  • 5 tbsp soft brown sugar
  • 1 Pink Lady apple peeled and chopped into fine dice
  • 2 Bramley apples peeled and cored and finely sliced
  • 2 level tbsp cornflour
  • 4 amaretti biscuits the hard sort
To finish
  • 1 egg yolk beaten
  • Edible monster eyes!
Instructions
  1. Make the pastry by hand rubbing the butter into the flour, stir in the sugar then enough cold water to bring together into a dough. Or like me, place the flour in the bowl of a food processor, pulse in the butter, then the sugar and then the water, until you form a dough (it will need finishing by hand but all you need to do is tip it onto some cling film and bring together into a flat disk)>
  2. Chill for 20-30 minutes.
  3. Cut off 2/3 of the dough and roll out about 2mm thick and large enough to line a 35 by 12 cm loose bottomed tart tin (a cm or two either way is fine - these tart tins can vary a bit in exact size). Transfer to the tin and press into the crenulations and using your thumb, trim off the excess against the edge.
  4. Roll out the remaining dough for the topping a little thicker and about 1-2cm bigger than the tin - place on a baking sheet and transfer it and the pastry lined tart tin to the fridge to chill for an hour.
  5. Preheat the oven to 180˚C and prepare the filling by mixings all of the ingredients together - I leave the cornflour until all the apples are done and then sprinkle it over and mix well.
  6. Crush the amaretti biscuits in a mortar and pestle or in a plastic bag with a rolling pin if not and scatter the fine crumbs in the chilled pastry lined tart tin. Tip over the apple filling including it's juices. Level it off as best as you can.
  7. Slice the pastry for the topping into strips a little less than a cm in thickness across the pastry. Carefully, and without stretching the strips, lay them across the pie, overlapping a little in places and leaving gaps in others. Just as you might imagine an Egyptian mummy's bandages looking! Again, use your thumb to cut off the excess pastry from the edges and then brush with the egg wash before baking for 40 minutes.
  8. The pie will be ready when the pastry has browned and is dry to the touch plus it will be shrinng away from the tin a little in place.
  9. Cool on a rack and unmould from the tin before adding pairs of monster eggs in the gaps between the pastry bandages and serving. Have a deliciously spooky Halloween!
Recipe Notes

Of course you can make this into a regular lattice topped or plain topped apple pie at any other time of year - there is enough pastry for most designs.