Mummy apple pie

Mummy apple pie

Total: 1 hr 15 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / piece: 220 kcal
, Fat: 10 g
, Carbohydrate: 30 g
, Protein: 3 g

Happy Halloween – this Mummy apple pie is my own twist on a regular apple pie. It's gruesome, yet somehow delightful and just as delicious to eat. Have fun baking!


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 cake dough, rolled into a rectangle (25 x 42 cm)
4 apples, cut into small pieces
1 tbsp lemon juice
3 tbsp cane sugar
¼ tsp cinnamon
¼ tsp bourbon vanilla powder
1 tbsp raisins

To bake & decorate

18 sugar eyes
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One rectangular baking tray (approx. 11 x 34 cm), lined with baking paper or greased.

How it's done


Halve the dough lengthwise, place one half in the prepared tin, prick the dough.

Mix the apples with the lemon juice and all the other ingredients up to and including the raisins, spread the filling over the tart base. Cut the other half of the dough crosswise into approx. 1 cm strips, place the strips over the filling in a crisscross pattern, press down gently around the edges.

To bake & decorate

Bake for approx. 35 mins. in the lower half of an oven preheated to 299°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack. Place the sugar eyes in the gaps between the pastry.

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