Description
Jack-O-Lantern Hand Pies are the perfect Halloween treat that combines fun and flavor in adorable pumpkin-shaped pastries. These delightful hand pies are filled with a delicious blend of spiced apple and sweet blackberry, making them a festive addition to any gathering. Not only are they easy to make, but they also offer endless opportunities for creativity with fillings. Whether you’re hosting a Halloween party or enjoying a cozy night at home, these charming pies will surely bring smiles to your loved ones.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 oz unsalted butter, diced and very cold
- 6–9 tablespoons ice water
- 1 egg (for egg wash)
- 1/4 cup raw or turbinado sugar (for sprinkling)
- 2 large honey crisp apples, peeled and diced small
- 3 tablespoons salted butter
- 2 tablespoons fruit juice
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 2/3 cup brown sugar
- 18 oz fresh blackberries
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low for 15 seconds.
- Add the cold butter all at once, beating on low until it resembles coarse sand with pea-sized pieces of butter.
- With the mixer on low, gradually add 6 tablespoons of ice water. Beat until the dough clumps around the paddle or sides of the bowl. If it's too dry, add more water by teaspoons.
- Tip the dough onto a lightly floured surface using a spatula. Knead gently into a rough ball, then divide it in half. Shape each half into a ball and wrap tightly in plastic wrap. Flatten each ball into small discs and refrigerate for at least one hour or overnight.
- Heat salted butter in a stainless steel sauté pan until just golden brown. Add diced apples and cook for 2 minutes before adding fruit juice; cook for another minute. Stir in vanilla bean paste, cinnamon, and brown sugar; toss to combine. Cook until liquid reduces to syrupy consistency (about 5-7 minutes), then cool to room temperature.
- Preheat oven to 400°F (200°C) while lining a baking sheet with parchment paper. Place blackberries on the prepared baking sheet; roast for 30 minutes. Transfer blackberries to a stainless steel pot with granulated sugar and vanilla; simmer over medium heat for about 10 minutes until thickened. Let cool to room temperature.
- Remove chilled pie dough from refrigerator; dust your work surface lightly with flour. Roll out dough to about 1/8 inch thick; use a pumpkin cookie cutter to cut out shapes. Place cutouts on parchment-lined baking sheets; refrigerate for about 20 minutes before cutting jack-o-lantern faces on half of them.
- Preheat oven to 375°F (190°C). Line another baking sheet with parchment paper. Lightly beat an egg in a small bowl; place pumpkin cutouts without faces on tray. Spoon about 1 ½ tablespoons of either filling in center of each cutout; brush edges with egg wash.
- Top with cutouts featuring faces, aligning edges carefully; use a fork to seal edges securely. Brush tops with egg wash and sprinkle turbinado sugar if desired; repeat until all are assembled. Bake pies for about 25 minutes or until dark golden brown; cool on wire racks before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Feel free to experiment with different fruit fillings based on seasonal availability or personal preference. Ensure all ingredients are cold for a flaky crust.