Halloween Skull Apple Galette
Halloween Skull Apple Galette
Ingredients
For the Skull Apple Filling
- 4 Granny Smith apples, medium, peeled, cored, and carved with skull faces
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Galette Dough
- 1 refrigerated pie crust, 14-ounce package, single crust, or homemade rolled into a 12-inch circle
- 1 tablespoon all-purpose flour, for dusting
For Finishing
- 1 egg, large, beaten
- 1 tablespoon water
- 2 tablespoons turbinado sugar
For Serving (Optional)
- 1 pint vanilla ice cream
- 1/2 cup caramel sauce
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
⏱️ 5 min•🌡️ 400
- 2
Prepare the skull apples: Peel, core, and then carefully carve skull faces (eyes, nose, and mouth) into each Granny Smith apple using a small paring knife. Place the carved apples into a large mixing bowl.
⏱️ 15 min
- 3
In the bowl with the carved apples, pour the lemon juice over them. In a small separate bowl, whisk together the granulated sugar, ground cinnamon, and ground nutmeg. Sprinkle this spice mixture generously over the apples. Gently toss the apples to ensure they are evenly coated.
⏱️ 5 min
- 4
On a lightly floured surface or directly on the parchment-lined baking sheet, unroll the refrigerated pie crust. If using homemade dough, roll it into a 12-inch circle.
⏱️ 2 min
- 5
Arrange the prepared skull-faced apples in the center of the pie crust, leaving a 1 1/2 to 2-inch border around the edges. You can arrange them in a circular pattern or as desired.
⏱️ 3 min
- 6
Carefully fold the outer edges of the dough inwards over the apples, creating a rustic, free-form crust around the fruit. Pinch any cracks in the dough to seal.
⏱️ 3 min
- 7
In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the folded dough edges generously with the egg wash. Then, sprinkle the turbinado sugar over the brushed dough edges.
⏱️ 2 min
- 8
Transfer the baking sheet with the galette to the preheated oven. Bake for 35 to 45 minutes, or until the crust is golden brown and the apples are tender when pierced with a knife.
⏱️ 40 min•🌡️ 400
- 9
Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 10-15 minutes before slicing. This allows the filling to set.
⏱️ 15 min
- 10
Serve the Halloween Skull Apple Galette warm, cut into wedges. Optionally, top each serving with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Kitchen Tools
Nutrition Facts (per serving)
Halloween Skull Apple Galette
Ingredients
For the Skull Apple Filling
- 4 Granny Smith apples, medium, peeled, cored, and carved with skull faces
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Galette Dough
- 1 refrigerated pie crust, 14-ounce package, single crust, or homemade rolled into a 12-inch circle
- 1 tablespoon all-purpose flour, for dusting
For Finishing
- 1 egg, large, beaten
- 1 tablespoon water
- 2 tablespoons turbinado sugar
For Serving (Optional)
- 1 pint vanilla ice cream
- 1/2 cup caramel sauce
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
⏱️ 5 min•🌡️ 400 - 2
Prepare the skull apples: Peel, core, and then carefully carve skull faces (eyes, nose, and mouth) into each Granny Smith apple using a small paring knife. Place the carved apples into a large mixing bowl.
⏱️ 15 min - 3
In the bowl with the carved apples, pour the lemon juice over them. In a small separate bowl, whisk together the granulated sugar, ground cinnamon, and ground nutmeg. Sprinkle this spice mixture generously over the apples. Gently toss the apples to ensure they are evenly coated.
⏱️ 5 min - 4
On a lightly floured surface or directly on the parchment-lined baking sheet, unroll the refrigerated pie crust. If using homemade dough, roll it into a 12-inch circle.
⏱️ 2 min - 5
Arrange the prepared skull-faced apples in the center of the pie crust, leaving a 1 1/2 to 2-inch border around the edges. You can arrange them in a circular pattern or as desired.
⏱️ 3 min - 6
Carefully fold the outer edges of the dough inwards over the apples, creating a rustic, free-form crust around the fruit. Pinch any cracks in the dough to seal.
⏱️ 3 min - 7
In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the folded dough edges generously with the egg wash. Then, sprinkle the turbinado sugar over the brushed dough edges.
⏱️ 2 min - 8
Transfer the baking sheet with the galette to the preheated oven. Bake for 35 to 45 minutes, or until the crust is golden brown and the apples are tender when pierced with a knife.
⏱️ 40 min•🌡️ 400 - 9
Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 10-15 minutes before slicing. This allows the filling to set.
⏱️ 15 min - 10
Serve the Halloween Skull Apple Galette warm, cut into wedges. Optionally, top each serving with a scoop of vanilla ice cream and a drizzle of caramel sauce.