{"id":1601,"date":"2025-10-18T09:44:50","date_gmt":"2025-10-18T09:44:50","guid":{"rendered":"https:\/\/www.savoryscroll.com\/?post_type=recipe&p=1601"},"modified":"2025-10-18T09:44:53","modified_gmt":"2025-10-18T09:44:53","slug":"halloween-phantoms-poison-apple-pie","status":"publish","type":"recipe","link":"https:\/\/www.savoryscroll.com\/index.php\/recipe\/halloween-phantoms-poison-apple-pie\/","title":{"rendered":"Halloween Phantom\u2019s Poison Apple Pie"},"content":{"rendered":"\n
I am not even kidding when I say this Halloween Phantom\u2019s Poison Apple Pie looks like it crawled straight out of a haunted fairy tale.<\/p>\n\n\n\n
The crust is pitch black like it was baked in a witch\u2019s cauldron and the inside is this neon green apple filling that looks totally toxic in the best way. <\/p>\n\n\n\n
The first time I made it, I cut into it and literally said oh my god out loud. It is spooky but also straight up delicious. <\/p>\n\n\n\n
The crust is flaky and buttery, the apples are tart and warm with cinnamon and nutmeg, and it smells like Halloween exploded in my kitchen. <\/p>\n\n\n\n
I love bringing it to parties just to watch people freak out before they even taste it. <\/p>\n\n\n\n
They think it is a joke until they take a bite and then they are suddenly quiet, like okay wait this slaps.<\/p>\n\n\n\n\n\n
INGREDIENTS :<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Ingredients for the Black Crust<\/strong><\/h3>\n\n\n\n
2 and a half cups all purpose flour 1 tablespoon sugar Half a teaspoon salt 1 cup cold unsalted butter cut in cubes 6 to 8 tablespoons ice water 1 tablespoon black food coloring (I like the gel kind so it really goes dark)<\/p>\n\n\n\n
Green Apple Filling<\/strong><\/h3>\n\n\n\n
6 Granny Smith apples peeled and sliced Three fourths cup sugar One fourth cup brown sugar 2 tablespoons flour 1 teaspoon cinnamon Half teaspoon nutmeg 1 tablespoon lemon juice 1 teaspoon green food coloring<\/p>\n\n\n\n
Egg Wash<\/strong><\/h3>\n\n\n\n
1 egg yolk mixed with 1 tablespoon milk<\/p>\n\n\n\n
Edible black glitter or coarse black sugar if you want it shiny Melted red candy melts if you want that poison drip look<\/p>\n\n\n\n
Why These Ingredients Work<\/strong><\/h2>\n\n\n\n
Flour and butter make that crust all flaky and crisp. Cold butter is your best friend, trust me. <\/p>\n\n\n\n
Apples stay firm and tart even after baking which is perfect with the sweet filling. Cinnamon and nutmeg make the whole thing smell like fall punched you in the face. <\/p>\n\n\n\n
The food coloring is just for drama because normal apple pie is cute but not creepy. <\/p>\n\n\n\n
Lemon juice gives a tiny zing and keeps the apples from turning sad and brown. Sugar obviously makes it candy-level good.<\/p>\n\n\n\n
How I Make It<\/strong><\/h2>\n\n\n\n
First I mix the flour, sugar, and salt in a big bowl. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Then I toss in the butter cubes and just cut it in until it looks crumbly, like chunky wet sand. <\/p>\n\n\n\n<\/figure>\n\n\n\n
I stir the black food coloring into the ice water and pour it in slowly until the dough comes together. <\/p>\n\n\n\n
I split it into two balls, squish them into disks, wrap them up, and chill them for at least an hour. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Do not skip the chilling or your crust will melt like a sad pancake.<\/p>\n\n\n\n
While that chills, I throw all the apple filling stuff in a bowl and mix it until it is neon green and kinda looks illegal. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Roll out the first dough circle and slap it into a pie dish. Trim the edges. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Pour in all the apples and make sure it is slightly mounded because it will shrink while baking. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Roll out the second crust and lay it on top or do a lattice if you are trying to show off. Pinch the edges shut so it does not ooze everywhere. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Brush the egg wash on like a little pie spa treatment.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Bake at 375 degrees for 50 to 60 minutes until the top is crisp and you can see the green filling bubbling like a swamp creature. <\/p>\n\n\n\n
If the edges get too dark, just cover them loosely with foil. <\/p>\n\n\n\n
Let it cool for at least 2 hours unless you want green lava.<\/p>\n\n\n\n
Wanna Go Full Haunted Mode<\/strong><\/h2>\n\n\n\n
Melt some red candy melts and drip it over the edge so it looks like poison blood. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Sprinkle black glitter on top so it sparkles like a cursed jewel.<\/p>\n\n\n\n
How I Serve It<\/strong><\/h2>\n\n\n\n<\/figure>\n\n\n\n
I like putting it on a black tray with fake cobwebs or plastic skulls because why not. <\/p>\n\n\n\n
Cut into it slowly for the dramatic effect and let the green filling show. <\/p>\n\n\n\n
Serve it warm or at room temp with vanilla ice cream or whipped cream to calm the chaos. <\/p>\n\n\n\n
If you are throwing a party, hand people a slice with a cup of mulled cider and watch them transform into loyal followers.<\/p>\n\n\n\n
Leftovers if You Even Have Any<\/strong><\/h2>\n\n\n\n
Stick them in the fridge wrapped tight for up to 4 days. Reheat in the oven, not the microwave unless you want soggy disappointment. <\/p>\n\n\n\n
You can freeze it too, baked or unbaked, just wrap it well and thaw in the fridge.<\/p>\n\n\n\n
My Tips Because I Learned the Hard Way<\/strong><\/h2>\n\n\n\n
Freeze the butter for like 10 minutes before using it. It makes the crust super flaky. <\/p>\n\n\n\n
Go easy on the food coloring at first because too much can taste bitter. <\/p>\n\n\n\n
Blind bake the bottom crust for 10 minutes if you hate soggy bottoms. <\/p>\n\n\n\n
Make the dough and filling a day before if you want to look calm when guests arrive.<\/p>\n","protected":false},"excerpt":{"rendered":"
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