HALLOWEEN! Every time I say that, I always think back to Cache last Halloween when he could barely speak and would shout “WEEN” as we trick-or-treated around the neighborhood.
I could’ve made a lot of this recipe from scratch (the dough and filling), but to me the holidays mean more time making memories and less time stressing out. I would’ve been a basket case trying to make these perfect. If you didn’t catch my IG stories, I bought a cookie cutter on amazon that came to me the size of my face. I’m still trying to figure out who needs a cookie cutter this size (too small for a cookie cake, too big for a cookie – haha). Since my cookie cutter was no good, I found a free pumpkin template online and printed it out/cut it with scissors. This is a rough template guys. You’re not trying to make this perefect! You’ll lose most of the pumpkin shape detail when you stitch it with a fork and that’s OK.
I thought I was in over my head trying to carve pumpkin faces out of dough (if you saw my pumpkin carving you’d understand). This was actually SO easy and SO fun! I had Tyler helping me carve and Cache rolling the dough! Don’t be intimidated by these. They’re going to turn out great. A sharp, pointy steak knife is best used for cutting your pumpkin faces!
Here’s how to make these cuties.
- 2 refrigerated pie crusts
- 2 cans of apple pie filling
- 1 egg for egg wash
Put your apple pie filling into a bowl and mix it with 1 TBSP corn starch to thicken it. Cut your pumpkin shapes out. Each hand pie needs 1 bottom shape (uncharted) and one top shape (carved). Once you have your shapes ready, brush a whisked egg (egg wash) on the bottom shape. We’re using this as glue! Plop a tablespoon of apple pie filling in the middle of your bottom pumpkin shape and place your carved pumpkin shape on top. Crimp the edges with a fork. Voila! Bake 15-18 minutes on 400 degrees. You could treat these like pop tarts and drizzle them with icing, too! If you don’t want to carve faces, just make solid pumpkins and an icing drizzle!
My favorite glaze recipe is from JoJotastic.
- 1 c powdered sugar, sifted
- 6-8 T heavy cream
- pinch of salt
- 1/2 t almond extract
- 1/2 t vanilla extract
- rainbow confetti sprinkles for topping