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Skull Apple Pie

Recipe

You scream, I scream we all scream for...pie.

Serves: 8 people   |   Prep time: 30 minutes   |   Cooking time: 30 minutes

Fusion   |   Dessert   |   Vegetarian

Ingredients

  • 1x 230g Ready Rolled Short Crust Pastry
  • 6 small Granny Smith Apples
  • 1 tbsp Maple syrup
  • 1tbsp Honey
  • 2tsp Lemon Juice
  • 2x Eggs
  • 25g Plain Flour
  • 50g Soft Dark Brown Sugar
  • 100g Almonds
  • 100g butter-melted and cooled

Method

  1. Preheat the oven to 180°C / 160°F / Gas mark 4. You will need a 26cm loose bottom tart case greased with a little butter.
  2. Mix the maple syrup, lemon juice and honey in a small cup.
  3. Roll out the pastry and place this over the flan case, gently pressing it in whilst allowing the edges to overhang.
  4. Blind bake this in the oven for ten minutes then remove.
  5. Blitz the almonds in a food processor until powdered, then mix in the sugar, eggs, butter and flour and pour this into the tart case.
  6. Peel the apples and slice either side of the core to create two-three round faces from each apple. Take a small knife and carve some eyes, noses and stitched mouths for each skull.
  7. Place these on the top of the frangipane almond mixture and brush with some of the maple syrup.
  8. Bake for 15-20 minutes on the middle shelf, brushing every 5 minutes with more maple syrup.
  9. Remove from the oven when the apples are just beginning to sear and soften, and serve.