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Jack-O-Lantern Hand Pies

Jack-O-Lantern Hand Pies

Delight your guests with these whimsical Jack-O-Lantern Hand Pies, perfect for any Halloween gathering or fall celebration. These adorable pastries feature a flaky crust filled with delicious apple and blackberry fillings, making them a fun treat for kids and adults alike. Easy to make and customizable in flavor, these festive desserts bring joy to your table while adding a touch of seasonal spirit. Whether served at parties or as a cozy family dessert, these hand pies are sure to be a hit!

  • Total Time: 55 minutes
  • Yield: Makes about 12 hand pies 1x

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 8 oz unsalted butter, diced and very cold
  • 6–9 tablespoons ice water
  • 2 large honey crisp apples, peeled and diced small
  • 3 tablespoons salted butter
  • 2 tablespoons fruit juice
  • 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
  • 1 egg (for egg wash)
  • 1/4 cup raw or turbinado sugar (for sprinkling)

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low for 15 seconds.
  2. Add the cold butter all at once and beat on low until it resembles coarse sand with pea-sized pieces of butter.
  3. With the mixer on low, add 6 tablespoons of ice water mixture. Beat on low for 2-3 minutes until dough clumps around the paddle or sides of the bowl.
  4. Tip out onto a lightly floured surface; knead into a rough ball. Divide in half and wrap tightly in plastic wrap; flatten into discs.
  5. Refrigerate for at least one hour or overnight.
  6. Heat butter in a stainless steel sauté pan until golden brown.
  7. Add diced apples; cook for 2 minutes.
  8. Add fruit juice, vanilla, cinnamon, and brown sugar; toss together.
  9. Cook for 5-7 minutes until liquid reduces to syrupy consistency; cool to room temperature.
  10. Preheat oven to 400 degrees F; line a baking sheet with parchment paper.
  11. Place blackberries on baking sheet; roast for 30 minutes.
  12. Transfer blackberries to a pot with sugar and vanilla; simmer over medium heat for 10 minutes until thickened.
  13. Cool to room temperature.
  14. Remove dough from refrigerator; dust work surface with flour.
  15. Roll dough out to 1/8 inch thick using a rolling pin.
  16. Cut shapes using pumpkin cookie cutter; place cutouts on parchment-lined baking sheet and refrigerate for 20 minutes.
  17. Preheat oven to 375 degrees F; line baking sheet with parchment paper.
  18. Lightly beat an egg in a small bowl.
  19. Place pumpkin cutouts without faces on tray; add filling in center (about 1½ tablespoons).
  20. Brush edges around filling with egg wash; place cutout with face on top aligning edges.
  21. Seal edges using a fork; brush tops with egg wash and sprinkle with turbinado sugar if desired.
  22. Bake for 25 minutes until dark golden brown; cool on wire rack before serving.
  • Author: Juniper
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 hand pie (75g)
  • Calories: 230
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Experiment with different fruit fillings like pears or peaches for variety. Consider adding spices such as nutmeg or ginger for an extra flavor kick.