Spooky & Delicious: Pentagram Topped Vegan Apple Pies for a Magical Halloween
Get ready to infuse some enchanting magic into your Halloween celebrations with these incredibly unique Pentagram Topped Vegan Apple Pies! As the air turns crisp and spooky season descends, there’s nothing quite like the comforting aroma of freshly baked apple pie – especially when it comes with a mystical twist. These mini, individually-sized vegan apple pies are crowned with an intricately designed pastry pentagram, making them the ultimate treat for any Halloween gathering, themed party, or even a cozy night in for fans of the supernatural.
While I might be a tad late to the Halloween baking game this year, I’m thrilled to share this recipe that perfectly blends festive fun with irresistible flavor. These pies are not just visually striking; they are a truly delicious plant-based dessert that will captivate both your taste buds and your imagination. Whether you’re hosting a ghoulish gala or simply craving a homemade treat, these pentagram pies are sure to be a showstopper.
The Perfect Halloween Treat: Why These Pies Shine
These pentagram-topped vegan apple pies are surprisingly easy to make, though crafting the pentagrams adds a delightful touch of creative effort. The reward is well worth it: a batch of truly delicious and visually captivating pies. Each bite offers a harmonious balance of lightly spiced, sharp yet sweet apples, encased in a wonderfully crisp, flaky, and easy-to-work-with coconut oil pastry. Unlike traditional butter-based pastries, this vegan version holds its own, delivering that satisfying crunch and tenderness everyone loves in a good pie.
Baking these in a muffin tin ensures they are perfectly portioned for individual enjoyment. This makes them incredibly convenient for serving at a Halloween buffet, where guests can easily grab a pie without needing plates or cutlery. Imagine these mystical morsels adorning your spooky spread, inviting everyone to partake in a truly unique dessert experience.
Admittedly, these pies have a charmingly rustic appearance. The apple filling naturally puffs up during baking, then settles back down as it cools, creating an authentic, homemade look. But this isn’t a flaw; it’s a feature! This earthy, rustic quality perfectly complements the witchcraft and pagan themes associated with pentagrams and Halloween, adding to their overall magical allure. It’s a testament to the fact that homemade beauty often lies in imperfection.
A Nod to Supernatural Fans
For fans of the beloved TV show *Supernatural*, these pentagram-topped vegan apple pies offer a delightful culinary homage. Pentagrams and elements of witchcraft are deeply woven into the fabric of the show, making these pies an ideal snack for your next *Supernatural* marathon. And let’s not forget Dean Winchester’s enduring love for pie – these plant-based beauties would surely earn his seal of approval, even if they are missing the usual dairy!
Crafting Your Pentagram Pies: The Art of the Design
The thought of constructing pastry pentagrams might seem daunting at first, but I assure you, it’s much easier than it looks! I’ve included detailed step-by-step photos in the recipe below to guide you through the process, making it simple to achieve that perfect five-pointed star. It’s a meditative process that adds a truly special touch to these festive pies.
Of course, if you’re not keen on creating pentagrams, or if you want to make these pies for a non-Halloween occasion, you can easily opt for a classic lattice top or simple cut-out shapes. In that case, these delicious mini apple pies would be suitable for any time of year, from holiday gatherings to everyday desserts. The filling and pastry are so good, they stand alone beautifully!
Detailed Baking Guide: From Apples to Artisan Pies
(For a concise list of ingredients and full instructions, please refer to the recipe card below.)
*For the absolute best results in baking, precision is key. I strongly recommend using gram measurements with a digital scale rather than cup conversions, as cup measurements can be notoriously inaccurate and may affect the final texture and consistency of your pies. Following the recipe closely will ensure delightful outcomes.*
Preparing the Apple Filling: A Foundation of Flavor
The journey to perfect apple pies begins with the filling. It’s crucial for the apple filling to be completely cool before you assemble the pies, so starting with this step is a smart move. Begin by placing your peeled, cored, and diced Bramley apples into a pan. Bramley apples are fantastic for baking due to their tartness and ability to break down beautifully, creating a luscious filling. If Bramleys are unavailable, Granny Smith apples are an excellent substitute, offering a similar tart profile and firm texture.
To the apples, add caster sugar, light brown soft sugar, fresh lemon juice (which brightens the flavors and prevents browning), aromatic ground cinnamon, and your preferred vegan butter or spread. Gently simmer this mixture for just a couple of minutes until the apples have softened slightly but still retain some bite. The goal isn’t to make applesauce, but to jumpstart the cooking process and allow the flavors to meld. Remove from the heat and let it cool down entirely. Once cool, stir in a tablespoon of all-purpose flour. This flour acts as a thickener, ensuring your pie filling is perfectly gooey, not watery, once baked.
Crafting the Flaky Coconut Oil Pastry
Next, let’s tackle the star of the show: the vegan pastry. This recipe uses a clever trick to create a tender, flaky crust: homemade vegan “buttermilk.” Simply mix unsweetened almond milk (or any other dairy-free milk you prefer) with apple cider vinegar and set it aside for a few minutes. The vinegar will curdle the milk slightly, creating an acidic liquid that works wonders in tenderizing the pastry, similar to traditional buttermilk.
In a food processor, combine the all-purpose flour, caster sugar, and a pinch of salt. Then, add cold coconut oil in solid form. Process these ingredients until the mixture resembles fine breadcrumbs. It’s vital that the coconut oil is cold to ensure a flaky crust; warm oil will result in a tougher pastry. Transfer this crumbly mixture into a bowl. Gradually add enough of your prepared soured almond milk, stirring gently until the dough just comes together into a cohesive ball. Be careful not to overwork the dough, as this can lead to a tough crust.
Assembling Your Mini Masterpieces
To prepare for baking, line a 12-hole muffin tin with strips of baking parchment. This simple step is a game-changer, making it incredibly easy to lift the delicate pies out of the tin once they are baked and cooled, preventing any sticking or breakage.
Lightly flour your work surface and roll out the pastry thinly. Use an approximately 10-11cm round cutter to cut out 12 pastry rounds. Carefully press these rounds into the prepared muffin tin, creating the base for your pies. Then, divide the cooled apple filling evenly among the pastry-lined cups.
The Pentagram Topping: A Step-by-Step Art
Now for the fun part – forming the pentagrams! Gather your pastry scraps and re-roll them out thinly. Using a sharp knife, cut the pastry into thin strips, each a couple of millimeters wide. Consistency here helps with the final look.
- **Start the Triangle:** Press the ends of two strips together to form the initial point of a triangle.
- **First Crossbar:** Add another strip horizontally across the first two. Weave it, so it goes over one of the first strips and under the other.
- **Second Triangle:** Attach another strip at an angle to the third one, forming another point of the star. Again, weave it over one of the original strips and under the other.
- **Completing the Star:** Add a final strip, connecting it at an angle from the second strip to the third. Weave it under and over the previous strips to complete the final two points of the pentagram.
Trim off any excess pastry from the edges and gently pinch the tips of the points together to seal them. Lightly press down where the strips cross each other to flatten them slightly, giving a neater appearance. Remember to size your pentagrams to fit snugly on top of your pies as you create them. Repeat this process 11 more times, ensuring each pie has its own unique, mystical topping. Carefully place each pentagram onto the filled pie bases. (Refer to the step-by-step photos above for visual assistance if needed.)
Baking to Golden Perfection
Before baking, refrigerate the assembled pies for at least half an hour, or even freeze them for about 20 minutes, until they are completely cold. This chilling step is vital, as it helps the pastry hold its shape and prevents it from shrinking too much in the oven. While chilling, preheat your oven to 200°C (400°F / Gas Mark 6).
Just before baking, gently brush the tops of the pastry with a little dairy-free milk. This helps create a beautiful golden-brown crust. Sprinkle with demerara sugar for an added sparkle and a lovely crisp texture. Bake the pies for approximately half an hour, or until the pastry is golden brown and the apple filling is bubbling enticingly. The aroma alone will be bewitching!
Once baked, use the baking parchment strips to carefully lift the pies out of the muffin tin and transfer them to a wire rack. Allow them to cool completely. These pies are best enjoyed the day they are made, offering optimal crispness and flavor. Any leftovers can be stored in an airtight container at room temperature for a day or two.
Choosing the Right Apples and Smart Prep Tips
As mentioned, I specifically used Bramley cooking apples for the filling because they offer a fantastic balance of tartness and texture that truly elevates the pie. Their ability to break down without becoming mushy creates a rich, flavorful filling. If Bramleys are hard to find in your region, Granny Smith apples are the next best choice, providing a similar crispness and tart flavor profile that stands up well to baking.
Remember, the apple filling needs to be cooked until slightly softened and then completely cooled before you assemble the pies. This prevents the bottom crust from getting soggy. For a more relaxed baking experience, you can prepare both the apple filling and the pastry dough the day before you plan to bake. This allows you to break up the work and makes assembling fresh pies a quick and enjoyable task.
More Spooktacular Halloween Recipes to Explore:
- Witches’ finger cookies
- Chocolate glazed black cat doughnuts
- Halloween haunted pavlova
- Mini bleeding heart Halloween cakes
- Chocolate blackberry gothic Halloween cake
- Meringue bone palace Halloween cake
- Jack-O-Lantern pumpkin pies
- Monochrome cake
If you tried this recipe, we’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess.
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Pentagram Topped Vegan Apple Pies
Ingredients
Apple Filling:
- 1 kg (35oz) bramley apples (or Granny Smith) (about 5) peeled, cored and diced
- the juice of 1 small lemon
- 60 g (⅓ cup) caster sugar
- 60 g (⅓ cup) light brown soft sugar
- 1 tsp ground cinnamon
- 30 g (2 Tbsp) vegan butter
- 1 Tbsp plain (all-purpose) flour
Coconut Oil Pastry:
- 120 ml (½ cup) unsweetened almond milk (or other dairy free milk)
- 2 tsp apple cider vinegar
- 325 g (2 + ⅔ cup) plain (all-purpose) flour
- 60 g (⅓ cup) caster sugar
- ¾ tsp salt
- 170 g (6 oz) coconut oil cold
Instructions
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Start by making the apple filling as it needs to be completely cool before assembling the pies. Place the peeled, cored and diced Bramley apples in a pan with the sugars, lemon juice, cinnamon and vegan spread. Simmer for just a couple of minutes until the apples have just started to soften then remove from the heat and allow to cool completely. Sift in the tablespoon of flour and stir to combine.
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To make the pastry, mix together the almond milk and cider vinegar then set aside.
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Place the flour, sugar, salt and cold coconut oil in a food processor and blend until it resembles fine breadcrumbs.
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Tip into a bowl and gradually stir in enough of the soured almond milk to bring it together into a ball. You may not need to add all of the milk.
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Line a 12 hole muffin tin with strips of baking parchment – this makes it easier to get the pies out of the tin once they are baked.
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Roll the pastry out thinly on a floured surface and use an approx 10-11cm cutter to cut out 12 rounds.
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Press the pastry rounds into the prepared tin then divide the apple filling between them.
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To make the pentagrams, re-roll out the pastry scraps then use a sharp knife to cut it into thin strips, each a couple of mm wide.
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Press the ends of two strips together to form a triangle.
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Add another strip horizontally across the first two. It should go over one and under the other.
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Add another strip to the third one at an angle to form another triangle. It should go over one of the first two strips and under the other.
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Add a final strip at an angle from the second to the third strips to form the final two points of the pentagram. Again weave it under and over the previous strips.
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Trim off the excess pastry and pinch the tips of the points together to seal them. Press lightly where the strips cross each other to flatten slightly.
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The pentagrams should be the same size as the tops of your pies so bear that in mind while you are making them.
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Repeat 11 more times so that you have one for each pie. Place the pentagrams carefully on top of the pies. (See the step-by-step photos above to help form the pentagrams.)
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Refrigerate the pies for at least half an hour before baking until completely cold (or freeze for 20 minutes). Preheat the oven to 200C/400F/gas mark 6.
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Brush the tops of the pastry carefully with dairy free milk, sprinkle with demarera sugar then bake for about half an hour until golden and bubbling.
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Use the strips of baking parchment to carefully lift the pies out of the tin onto a wire rack and leave to cool completely. Best served the day they are made. Store any leftovers in an airtight container.
