Spooky Goodness: Jack-O-Lantern Hand Pies 🎃

Okay, can we just talk about how fall is THE best season for baking? Like, who doesn’t wanna cozy up with sweet, flaky pastries while the leaves are crunchin’ outside?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so here’s the deal. You’ll need some basic stuff, but it’s all about how you put it together.

– 2 1/2 cups all-purpose flour (the foundation!)
– 1 tablespoon granulated sugar (not too sweet, just a kiss)
– 1 teaspoon kosher salt
– 2 sticks of super cold unsalted butter (like, ice-cold, y’all)
– 6-9 tablespoons of ice water (seriously, keep it icy!)
– 1 egg (for that shiny wash)
– 1/4 cup raw or turbinado sugar (because crunchy is good)
– 2 large honey crisp apples (the best apples ever, trust me)
– 3 tablespoons salted butter (you know it’s better)
– 2 tablespoons bourbon whiskey (oh yeah, this is where the fun starts)
– 1 teaspoon vanilla bean paste (make it fancy)
– 1/2 teaspoon ground cinnamon (fall in a spice)
– 2/3 cup brown sugar (for that caramel vibe)
– 18 oz fresh blackberries (go wild!)
– 1/3 cup granulated sugar
– 1 teaspoon vanilla extract

So Here’s Why I Make This Constantly

Okay, let me tell you a little story. One year, I decided to make these hand pies for a Halloween party, right? And I was all stressed out about them looking perfect. Spoiler: they didn’t! 😂 Some were a bit wonky, and I had a mini meltdown when I burnt a few. But then people started eating them, and the messy ones got devoured first because they were so good! That’s when I realized, it’s not about perfection; it’s about taste and fun! Now we make these every Halloween, and it’s like a tradition. I even get the kids involved—sugar high AND family bonding? Yes, please!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Listen up! The key to flaky crusts is cold butter. Like I said, ice-cold. It’s gotta be firm when you cut it into the flour. If it’s too warm, your crust will be sad. Like, we don’t want sad pies.

Don’t Mess This Up (My Top Tips)

– Don’t skip the fridge time! Seriously, let that dough chill. It makes a difference.
– When you’re rolling out the dough, keep it floured. You don’t want it sticking to everything.
– Check your pies at about 20 minutes. You want them golden, but not burnt!
– And DO NOT skimp on the bourbon. You won’t taste it, but trust me, it adds magic.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if they even last that long, you can keep these in an airtight container. But let’s be real, they’re gonna vanish like magic. If you end up with leftovers (which I doubt), just microwave ‘em for a few seconds to bring back the flaky goodness.

If You Liked This, You’ll Probably Like These Too

– Cinnamon Sugar Donut Muffins – A must for fall mornings!
– Pumpkin Spice Rice Krispie Treats – Because, yes, pumpkin everything!
– Apple Crisp Bars – Super easy and they scream cozy vibes.

So, what are you thinking? Are you gonna give these a shot for a Halloween party or just for fun? Let me know if you do—I wanna hear about all your delicious chaos in the kitchen! 🥳🍏🍂

Jack-O-Lantern Hand Pies

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Jack-O-Lantern Hand Pies are a whimsical and delicious treat perfect for Halloween gatherings. These sweet pastries, filled with a delightful combination of spiced apples and roasted blackberries, will charm your guests and add festive flair to your dessert table. With a flaky, buttery crust and playful jack-o-lantern faces, these hand pies are not only tasty but also fun to make with family or friends.

Author: XXXXX
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: Makes approximately 12 hand pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
8 oz unsalted butter (very cold, diced)
6–9 tablespoons ice water
1 egg (for egg wash)
1/4 cup raw or turbinado sugar (for sprinkling)
2 large honey crisp apples (peeled, diced small)
3 tablespoons salted butter
2 tablespoons bourbon whiskey
1 teaspoon vanilla bean paste
1/2 teaspoon ground cinnamon
2/3 cup brown sugar
18 oz fresh blackberries
1/3 cup granulated sugar
1 teaspoon vanilla extract

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Instructions

For the crust: In a stand mixer bowl, blend flour, sugar, and salt. Add cold butter and mix until crumbly. Gradually add ice water until dough forms. Divide into two discs, wrap in plastic, and refrigerate for at least one hour.
For the apple filling: Sauté butter until golden; add apples and cook briefly. Stir in bourbon, vanilla, cinnamon, and brown sugar. Cook until syrupy; cool.
For the blackberry filling: Roast blackberries on a baking sheet at 400°F for 30 minutes. Combine with sugar and vanilla in a pot; simmer until thickened; cool.
Roll out the dough to 1/8 inch thick; cut out pumpkin shapes using a cookie cutter. Chill for 20 minutes.
Preheat oven to 375°F. Assemble pies by placing one cutout without a face on the baking sheet; add filling, seal with another cutout featuring a face using an egg wash as glue.
Bake for about 25 minutes until golden brown; cool on wire rack.