There’s something deeply nostalgic about the scent of apples baking in the oven, and when you throw in the tart punch of raspberries wrapped in buttery, flaky pastry, it’s nothing short of magical. These Apple-Raspberry Face Pies with Flaky Pastry and Spooky Halloween Cutouts are everything I love about baking in October—fun, festive, and totally delicious. Whether you’re baking for a Halloween party, a cozy night in, or just for the pure joy of it, these pies are guaranteed to bring a smile (or a spooky grin!) to everyone’s face.
Before we dive into the filling and those adorable creepy cutouts, don’t forget to subscribe to get this recipe delivered straight to your inbox—plus more seasonal treats to keep your kitchen festive and flavorful all year long!
Why You’ll Fall in Love with These Apple-Raspberry Face Pies
Mini hand pies already have a special place in my heart—they’re personal, perfectly portioned, and portable. But these? These take things to a whole new level.
They’re flaky, golden, and filled with a warm, gooey apple-raspberry center that’s tart, sweet, and deeply spiced. I promised you versatile, and here’s proof! They can go sweet or savory in terms of style, depending on how spooky you want to get with the pastry cutouts.
And let’s be honest: anything but boring!!
What Do Apple-Raspberry Face Pies Taste Like?
Think warm cinnamon apples meet juicy, tangy raspberries—all bubbling together beneath a flaky, golden crust. The raspberries balance the sweetness of the apples beautifully, cutting through the richness of the pastry and adding that gorgeous ruby-red color that makes these pies as pretty as they are tasty.
And the flaky pastry? Buttery, crisp, melt-in-your-mouth perfect.
Why This Recipe Works So Well
Kid and crowd friendly – No forks or plates needed.
Perfect for Halloween – The spooky faces are easy to create and a fun baking project with kids.
Freezer-friendly – Make ahead and bake from frozen.
Better than store-bought – You control the filling, the sugar, and the fun!
Ingredients
For the flaky pastry:
2 ½ cups all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
½ cup ice water (plus 1–2 tbsp more if needed)
For the apple-raspberry filling:
2 medium apples, peeled and diced (I love using Honeycrisp or Granny Smith)
1 cup fresh or frozen raspberries
⅓ cup granulated sugar
1 tbsp brown sugar
2 tbsp lemon juice
1 tbsp cornstarch
1 tsp cinnamon
¼ tsp nutmeg
Pinch of salt
For assembly:
1 egg + 1 tbsp milk (for egg wash)
Optional: coarse sugar for sprinkling
Halloween face cookie cutters or a sharp knife
Tools You’ll Need
Mixing bowls
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Small cookie cutters or a paring knife for spooky faces
Cooling rack
Optional Add-Ins & Substitutions
Swap raspberries for cranberries or chopped strawberries if that’s what you have.
Add ginger for extra spice.
Try puff pastry if you’re short on time—store-bought works great!
Want it extra gooey? Add a spoonful of raspberry jam to the filling.
How to Make Apple-Raspberry Face Pies with Flaky Pastry and Spooky Halloween Cutouts
Step 1: Make the pastry dough
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
Step 2: Prepare the filling
In a medium saucepan, combine apples, raspberries, sugars, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Cook over medium heat for 5–7 minutes until the mixture thickens slightly and the apples soften. Let cool completely before using.
Step 3: Roll out and cut the dough
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to about ⅛-inch thick. Cut into circles (about 3–4 inches in diameter). For half of the circles, use Halloween cookie cutters or a knife to carve spooky faces.
Step 4: Fill and seal the pies
Spoon a tablespoon of cooled filling into the center of each bottom round. Place a spooky face round on top and crimp the edges with a fork. Chill for 10–15 minutes before baking.
Step 5: Bake to golden perfection
Brush each pie with egg wash and sprinkle with coarse sugar if desired. Bake for 22–25 minutes until the pastry is golden and crisp. Cool on a wire rack (the smell when these are baking is incredible!!).
What to Serve with These Mini Pies
A scoop of vanilla ice cream
Warm spiced cider or chai latte
A drizzle of caramel sauce
A dusting of powdered sugar for a dramatic Halloween effect
Tips for Flaky, Spooky Hand Pies
Keep everything cold: The butter and dough should be cold when assembling for maximum flakiness.
Don’t overfill: It’s tempting, but too much filling will cause leaks.
Vent the faces well: Make sure your spooky cutouts are big enough to let steam escape.
Let them cool: The filling needs to set up so you don’t burn your mouth on molten fruit lava!
Storage Instructions
Room Temp: Store in an airtight container for up to 2 days.
Fridge: Will keep for up to 5 days—reheat in the oven for crispness.
Freezer: Freeze unbaked pies and bake straight from frozen, adding 5–7 minutes to the baking time.
FAQ – Apple-Raspberry Face Pies
Can I make these pies gluten-free?
Yes! Use your favorite gluten-free flour blend and adjust water amounts as needed.
What kind of apples work best?
I recommend tart apples like Granny Smith or Pink Lady to balance the sweet raspberries.
Can I use store-bought pastry?
Absolutely! While homemade is flakier, store-bought pie crust or puff pastry works in a pinch.
Do I need Halloween cutters?
Not at all—use a small paring knife to cut triangle eyes or jagged mouths. That handmade look adds charm!
Can I make these vegan?
Yes—use a vegan butter substitute and brush with non-dairy milk instead of egg wash.
In Conclusion
These Apple-Raspberry Face Pies with Flaky Pastry and Spooky Halloween Cutouts are more than just cute—they’re a seasonal celebration in every bite. From the flaky pastry to the jewel-toned filling, they’re the perfect way to bring a little fun (and flavor!) to your Halloween spread. Whether you’re hosting a party or baking for your little monsters, these pies are a guaranteed hit.
And if you loved this recipe, you’ll definitely want to try:
Spiced Peach Hand Pies with Vanilla Glaze
Brown Sugar Apple Tarts with Pecan Crumble
Cinnamon-Peach Galette with Almond Crust
Share Your Baking Magic!
I’d love to see your spooky creations! Tag your pies on Pinterest, drop a review below, or share a photo in the comments. Did you go classic jack-o’-lantern or full haunted house vibes? Let me know—I’m kicking myself for not having shot it!
Nutritional Information (per pie, approx.)
Calories: 210
Fat: 11g
Carbs: 27g
Sugar: 12g
Fiber: 2g
Protein: 2g
Happy Halloween baking, friends! 🎃👻