Happy Halloweeeen!!

Well this year I decided to dress up as Julia Child. It was a blast, but because of a lack of perfectly coiffed hair, I looked more like a 50s housewife…either way, I had a blast! For our crazy Halloween bash, I decided to make all kinds of goodies! It was a lot of work, but actually only took up about 6 – 7 hours the day of to finish everything. Keep an eye out for recipes for all of the following:

Apple Cider Doughnuts

Pumpkin Whoopie Pies

Chocolate Peanut Butter Cups/Chocolate Salted Caramel Cups

Caramel Apple Ghost Pies (that’s right – that’s THIS entry!)

These adorable little pies were inspired by something I saw on Tastespotting and were spurred on by a lovely jaunt at Mead Orchards where we picked both pumpkins and apples! I used a mix of recipes to make these individual pies and they were crumbly, sweet, and tart..

Read on for photos and the recipe…

The Dough

(Betty Crocker Two-Crust Pie)

2 cups flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4 – 6 tbsp cold water


  • Mix flour and salt in a medium bowl.
  • Cut in shortening with a pastry blender until particles are the size of small peas.
  • Sprinkle with water one tablespoon at a time.
  • Gather pastry into a ball. Divide in half and flatten. Store in the fridge about 45 minutes in cling wrap.
  • Roll out to 1/8″ thick and use the top of a glass to cut out pie bottoms – push into cupcake tins. I used the size of the bottom of the glass for the pie tops.
  • Cut out goofy faces for the tops to be put on once the pies have their filling!

Grandma Ople’s Apple Pie (filling)

1/2 cup unsalted butter

3 tbsp flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

4 Braeburn apples (peeled, cored, and chopped rather finely)

1/2 tbsp cinnamon



  • Melt butter in a sauce pan. Stir in flour to form a paste (almost a roux).
  • Add sugars and water. Bring to a boil.
  • Reduce temperature and simmer for about 5 minutes.
  • Fill the crusts with the cinnamon coated applies.
  • Gently spoon some of the caramel mixture over the filling.
  • Place the ghost face tops on the pies and spoon the remaining caramel over them.
  • Bake 15 minutes at 425F. Turn the heat to 350F and bake another 35 minutes.

This made about 18 individual cupcake sized pies! The only thing I might change is to line the cupcake pans with liners so that the caramel doesn’t stick – making it VERY hard to get out these very fragile (and super flaky amazing pie crusted) pies.

They. are. DELICIOUS!


Excuse the lame-ism here but: BOOOOO Appetit!

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