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Mummy's Apple Pie with Blood Sorbet

Mummy's Apple Pie with Blood Sorbet
Mummy's Apple Pie with Blood Sorbet

This incredibly spooky Apple Pie doubles up as a Halloween centrepiece, with mummy bandages made from pastry and little eyes peeking at you from inside the mummy!

It tastes wonderful, with autumnal toffee apple flavours pleasing the tongue and delighting your guests. And the presentation is made even more scary with the addition of a blood red sorbet which melts all over the pie! Wonderfully evil.



For the toffee sauce

  • 200g caster sugar
  • 70g vegan butter
  • 120ml dairy-free cream
  • Pinch sea salt

For the filling

  • 1kg cooking apples
  • 120g brown sugar
  • 1 tbsp vegan butter
  • 1 cinnamon stick
  • 1 lemon
  • 2 tsp vanilla paste

For the pie

  • 1 pack of ready-rolled shortcrust pastry, roughly 320g
  • Plain flour (for dusting)
  • Splash plant-based milk (for glazing)
  • 1 tbsp Demerara sugar
  • Vegan edible eyes

A few scoops strawberry sorbet (or BOSH! red velvet sorbet) to serve (optional)


  1. 1.

    Before You Start
    Food processor | preheated oven to 180 | non stick 23cm round tin or similar brownie tray roughly 18cm by 24cm | pastry brush | 2 large saucepan

  2. 2.

    To make the toffee sauce - evenly spread the sugar in a non stick pan and place on a medium high heat and resist the temptation to touch the pan (be very careful as hot sugar can burn) | Once the sugar starts to brown around the sides, stir it a bit to ensure all the sugar has melted to a liquid | As soon as this happens, turn the heat right down to low | Warm the cream slightly in a microwave or little saucepan and carefully add to the pan | Then add in the butter and stir until it’s melted | Take the pan off the heat and set aside

  3. 3.

    To make the Apple filling - Peel and core the apples and chop into largish (1 inch) chunks | Melt the butter in a large saucepan, add the apples and toss to coat | Add the sugar, vanilla paste, cinnamon stick and the juice of the lemon and give it all a good stir | Cook on a low heat for about 5 minutes until the apples are soft but hold their shape | Stir in the toffee sauce and simmer for a few minutes until the sauce has thickened | Leave to cool completely

  4. 4.

    To make the pie | Lightly dust a clean, floured surface and roll out the pastry so it’s about 3mm thick | Place your pie dish on the pastry and use it as a template to cut a round piece that will fit in the pie dish, with an extra inch or more around the outside (for the sides) | Carefully transfer the pastry to the dish and push the pastry into the bottom and sides of the dish | Pour in the completely cooled toffee apple filling | Bring all the cut off pieces of pastry together and re-roll into a 3cm thin sheet | Cut the pastry into strips about 1cm wide and long enough to cover the dish | Place the pastry strips across the top of the pie, in an uneven fashion, like a mummy’s bandages | Brush the pastry strips with the plant based milk and sprinkle over the Demerara sugar | Place in the oven for 25-35 minutes until golden brown and spooky!

  5. 5.

    To serve |Leave the pie to cool slightly but so it’s still warm | Add the edible eyes in pairs randomly in the gaps | If using sorbet, use an ice cream scoop to drop three balls onto the top of the warm pie just before serving | Let that sorbet drip like blood!!! 🩸