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Jack O' Lantern Pocket Pies

Pocket pies in the shape of Jack O' Lanterns filled with a cinnamon and apple filling
Prep Time 10 mins
Cook Time 20 mins
Apple Filling 15 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American
Servings 4 pies


  • 2 Granny Smith apples cored, peeled, cubed
  • lemons juiced
  • 100 g light soft brown sugar
  • 2 tsp ground cinnamon plus extra for sprinkling
  • 320 g shortcrust pastry ready rolled
  • 1 egg
  • 2 tbsp granulated sugar


  • Preheat oven to 180°C (160°C Fan) and line a baking tray with greaseproof paper.
  • Make sure you take your pastry out of the fridge 20 minutes before unrolling it.
  • Put the apples, lemon juice, brown sugar and cinnamon in a saucepan on a low/medium heat. Mix thoroughly and remove from the heat once the apples are soft.
  • Drain the apples to remove the extra liquid (so not to have a soggy bottom).
  • Roll out the pastry and using a large cookie cutter (or homemade stencil) cut out 8 pumpkin shapes.
  • Place 4 of the pumpkin shapes onto the baking tray and divide the apple filling between the 4 pumpkins.
  • With the remaining pumpkin shapes, cut out Jack O' Lantern faces. Make them as creative or simple as you like!
  • Lay each Jack O' Lantern face over the top of the pie filling and press down the edges with a fork.
  • Beat the egg in a small bowl and using a pastry brush, brush the top of the pastries. This will give the pastry a golden brown colour in the oven.
  • Sprinkle over the granulated sugar and cinnamon to flavour the pastry.
  • Bake for 15-25 minutes until the pastry is a golden brown colour and the bottom of the pies are cooked.
  • Leave to cool on a wire wrack and then enjoy!
Keyword apple, apple pie, Halloween treats, pastry, shortcrust