Spooky-Sweet
Halloween Treats Tricks and favorite treats! There’s no doubt that there is something so sweet about Halloween (literally!), but as we adult, bowls of candy might not do the trick for us quite like they used to (or we’ve just become more aware of what we put inside our bodies). That said, whipping up something homemade in the kitchen sounds like the perfect way to celebrate while still listening to our sweet tooth! Lauren Lowstan of A Sweet Savory is sharing a couple adorablyspooky treats to try while you watch Hocus Pocus (The. Best. Movie. Ever!), and enjoy the thrill of All Hallows’ Eve.
Note: Skip the “eyes” on these sweets, and you’ll have yourself treats perfect for fall, well after Halloween. Recipes: A Sweet Savory by Lauren Lowstan Photography: Vanessa Tierney
MUMMY APPLE PIE (dairy-free)
Ingredients: Whole Wheat Pie Dough 3 cup whole wheat flour 1 ½ Tsp. salt 3 Tbsp. coconut sugar 1 cup non-hydrogenated vegetable shortening 1 egg 1 Tsp. white vinegar 5 Tbsp. water Filling 4 granny smith apples, peeled, cored, and cut into thin slices ½ cup coconut sugar 1 Tsp. cinnamon A pinch of salt Topping 3 Tbsp. turbinado sugar 1 egg white Mummy Eyes White fondant (in the shape of a circle) Black food coloring (to be used as the pupil of the eye) Note: If you don't want to go through the trouble of making fondant mummy eyes, you can buy eye sprinkles, which are easily found around Halloween time. Or, you can take some frosting and pipe two circles of frosting straight onto the top of your tart.
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Directions: 1. In a large bowl, combine the flour, salt and coconut sugar. Add in the shortening and mix with your hands or a fork until you get pea-sized crumbs. 2. Add in the egg, vinegar and water and mix with your hands until it becomes a cohesive dough. 3. Roll out half of the dough on a lightly-floured surface until ⅛” thick (you don't want to chill the dough; it will be too hard to work with). 4. Place into a 9" tart pan and press up against the sides. 5. Place in freezer until you're ready to fill with apples. 6. Preheat oven to 375 degrees. 7. Peel, core and slice your apples. Add the slices to a medium size bowl, add in coconut sugar, cinnamon and salt, and mix until apples are thoroughly coated in the cinnamon sugar. Set aside. 8. Roll out the other half of your dough. Slice into ½”-¾” thin long strips. Set them aside. 9. Take your frozen tart pan out of the freezer and add the sweetened apple slices to your chilled pie crust. 10. Start placing your thin long strips of crust horizontally across the top of the tart. Crisscross some of them, making a mummy-like pattern. Continue until the entire top of your pie is well-covered with strips. 11. In a small bowl, whisk the egg white until foamy and brush across the tops of the pie. Sprinkle with turbinado sugar. 12. Bake in your preheated oven, until the top is golden brown and the apples inside are bubbling. 13. Take out of the oven and let cool completely. 14. Make the mummy eyes while you're waiting for your tart to cool. 15. Sprinkle a little bit of cornstarch on a work surface area (this helps the fondant to not stick to your surface). Roll out a tiny bit of fondant and cut into 1" circles. 16. Dip a toothpick into black food coloring and make a pupil in the center of the white circle. 17. Place the eyeballs somewhere in middle of the tart. It's fun to place them a little underneath the apples or crust top, so it looks like they are peeking out of the tart.
MAKES 1 (9”) PIE
