Sunday, October 13, 2019

Mummy Apple Cranberry Pie

This mummy pie was a lot of fun to create, and I love how it turned out!

You can make your own pie crust or use store-bought pie crust. Just make sure you have plenty of it! I overlapped the pieces of pie dough quite a bit to ensure the face maintained its shape and the fruit didn't bubble through the cracks.

The trick to making your mummy pie more "realistic" is to use half an apple to create a nose under the pie crust.

Also, to make sure your mummy looks extra gory, I recommend sticking some extra cranberries in the mouth and eye openings. Poke the cranberries with a fork when you finish cooking the pie.

Mummy Apple Cranberry Pie
  • 4 cups apples (about 14 ounces or 4 medium to large apples)
  • 2 cups cranberries (about 200 grams)
  • 1/2 cup granulated sugar (about 100 grams)
  • 2 Tablespoons cornstarch (14 grams)
  • Zest from 1 orange (about 1 Tablespoon)
  • 2 teaspoons ground cinnamon 
  • 1/2 teaspoon nutmeg
  • 2 pie crusts
  • 1/2 an apple, peeled and cored
  • 2 Tablespoons Challenge butter, cut in cubes
  • Egg wash (1 egg beat with 1 Tablespoon milk)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine apples, cranberries, sugar, cornstarch, orange zest, cinnamon, and nutmeg in a large bowl.
  3. Roll out the pie dough and place in a  9×2-inch pie dish.
  4. Add filling on top of crust
  5. Cut the half of apple you set aside and cut into a triangle. Place the apple in the center of the pie for the mummy's nose.
  6. Sprinkle butter squares on top of filling.
  7. Roll out second pie dough and cut into 1/2-inch strips
  8. Layer the strips of dough over the top of the pie, making sure to leave space for the eyes and mouth.
  9. Brush the pie with egg wash
  10. Bake in the oven for 45 minutes.
Recipe adapted from Real Simple

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