Apple pie for Halloween 13. October 2022

Prepare the shortcrust pastry by crumbling the cold butter in a bowl with the flour until the mixture resembles sand.

Sift the icing sugar into the mixture and combine it well.

Add the egg to make the dough come together, but be careful that the dough is only just assembled.

Wrap the dough in clingfilm and refrigerate for at least an hour.

While the dough is in the fridge, you can make the frangipane by whipping all the ingredients until an even mass forms.

When the dough is ready, roll it out and place it in the tart mould. Remember to poke holes in the dough and save the remaining dough for the top crust.

Fill the shortcrust pastry with frangipane and cut the apples into thin slices. Place the apples into the filling lengthwise.

Roll out the remaining dough and cut out either a pumpkin face or strips for a mummy face as lid and place the lid on top of the pie.

Brush the top crust with the whisked egg, and bake the pie at 180 degrees for 20-25 minutes.

Let your Halloween pie cool before serving, or serve it warm with sour cream or ice cream.