Halloween "Ghost-Crust" Apple Pie
A delicious Apple Pie recipe that holds the secret to a great Halloween. This Apple Pie is so simple and so cute, but still rustic and homey.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
10/24/2026
"Ghost Crust" Halloween Apple Pie
This Ghost Crust Halloween Apple Pie is everything I love about fall baking, with a little spooky Halloween fun thrown in! It’s filled with tender cinnamon-spiced apples, wrapped in a buttery homemade crust, and topped with adorable little pastry ghosts that make this pie almost too cute to eat.
And the best part? This pie is so much easier to make than it looks! I use a simple gluten-free, dairy-free pie crust that comes together by hand, and instead of making a traditional top crust, I use a ghost-shaped cookie cutter to create fun little decorations.
I also love that this is a press-in pie crust, so there’s no need to roll out the bottom crust or worry about making perfectly crimped edges. The ghosts are the decoration, and I think the more rustic this pie looks, the better!
The filling is a classic combination of apples, cinnamon, brown sugar, and lemon juice, with a little cornstarch to help everything set beautifully. It’s sweet, cozy, and full of those warm fall flavors that make homemade apple pie so delicious.
This is such a fun dessert for Halloween parties, fall gatherings, or even Thanksgiving if you swap the ghosts for another seasonal cookie cutter. And of course, I love serving mine with a scoop of dairy-free vanilla ice cream!
As always, I make my recipes completely gluten-free and dairy-free, but they’re for everyone! If you don’t follow either of those diets, you can easily substitute conventional ingredients at a 1-to-1 ratio. I want everyone to be able to enjoy these recipes, no matter how they eat!
Ingredient Breakdown
Gluten-Free Flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is my go-to flour blend for most of my gluten-free baking.
It works beautifully for homemade pie crusts because it gives the dough structure while keeping it tender and buttery.
If gluten isn’t an issue for you, regular all-purpose flour works just as well. Just remember that different flours absorb moisture differently, so you may need to adjust the amount of cold water when preparing the dough.
Dairy-Free Butter
I use dairy-free butter to keep this pie completely dairy-free, but regular butter can easily be substituted.
For the crust, you want the butter cold and cubed. This helps create a tender, buttery pastry that holds together when pressed into the pie dish or rolled out for the decorative ghosts.
A little additional butter in the apple filling adds richness and complements the cinnamon and sugar.
Apples
Apples are obviously the star of this recipe!
I recommend using apples that hold their shape well during baking, such as Granny Smith, Honeycrisp, or Pink Lady.
Granny Smith apples are a little more tart, which works beautifully with the sugar and cinnamon, while sweeter varieties create a slightly different flavor.
You can also mix apple varieties if you want a combination of sweet and tart.
Sugar
Sugar adds sweetness to both the crust and the apple filling.
I also use a little sugar instead of flour when rolling out my decorative ghosts. It’s a trick I like using with certain pastry doughs because it helps prevent sticking without adding extra flour.
Cornstarch
Cornstarch is what helps thicken the juices released by the apples during baking.
Without a thickener, apple pie filling can become watery and make it difficult to cut a nice slice.
Cornstarch helps create that soft, slightly gooey filling while allowing the apples to maintain their texture.
Cinnamon
I love cinnamon in apple pie, and I’m definitely not shy about using it!
Cinnamon adds that warm, cozy fall flavor that works perfectly with sweet apples and buttery pastry.
If you want to experiment, you could also add a little apple pie spice for an extra layer of fall flavor.
Lemon Juice
Lemon juice adds a little acidity that helps balance the sweetness of the apples and sugar.
It also helps prevent the apples from browning too quickly while you’re preparing the filling.
You won’t really taste lemon in the finished pie, but it makes a difference in balancing the flavors.
Cold Water
Cold water helps bring the pie crust dough together without making it too wet.
I personally only needed 3 tablespoons, but depending on the type of flour you’re using, you may need up to 5 tablespoons.
The key is to add the water gradually until the dough holds together.
Egg Wash
An egg wash is completely optional, but it helps the pastry ghosts develop a beautiful golden finish as they bake.
You can leave the ghosts plain if you prefer.
Servings: 6
Pie Size: 8 inches
Prep Time: 30 minutes
Bake Time: 50–60 minutes
Cooling Time: 2–3 hours
Total Time: Approximately 3 hours 20 minutes–4 hours 30 minutes
Equipment
8-inch pie dish
Rolling pin
Halloween cookie cutter of your choice (I used a large ghost-shaped cutter)
Ingredients
Homemade Gluten-Free Pie Crust
2 cups gluten-free flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 tablespoon white sugar
Pinch of salt
¾ cup dairy-free butter, cold and cubed
3–5 tablespoons cold water, as needed
Optional Egg Wash
Egg wash, for brushing the ghost cutouts
Apple Pie Filling
6 apples, peeled and sliced
½ cup white sugar
2 tablespoons cornstarch
1 tablespoon cinnamon
1 tablespoon lemon juice
Pinch of salt
1 tablespoon dairy-free butter, cut into small cubes
Instructions
1. Prepare the Pie Crust Dough
In a large mixing bowl, combine the gluten-free flour, sugar, salt, and cold, cubed dairy-free butter.
I find it easiest to mix this by hand. Work the butter into the flour until it’s evenly incorporated.
Begin adding cold water, one tablespoon at a time, continuing to mix by hand until a dough forms.
I actually only needed 3 tablespoons of cold water, but you may need up to 5 tablespoons depending on the type of flour you’re using.
Once the dough holds together, divide it into two portions:
¾ of the dough for the bottom pie crust.
¼ of the dough for the decorative ghost cutouts.
Form each portion into a ball and refrigerate while preparing the apple filling.
2. Prepare the Apple Filling
Peel and slice approximately 6 apples.
In a large mixing bowl, combine the sliced apples, sugar, cornstarch, cinnamon, lemon juice, salt, and small cubes of dairy-free butter.
Mix until the apples are evenly coated and the cornstarch is completely incorporated.
Set aside while preparing the crust.
3. Make the Ghost Cutouts
Remove the smaller dough ball from the refrigerator.
Lightly sprinkle a silicone pastry mat or clean work surface with sugar. I actually prefer using sugar instead of flour when rolling out certain pastry doughs because it works really well and doesn’t add additional flour.
Roll the dough to approximately ¼-inch thickness.
Using a large ghost-shaped cookie cutter, cut out your decorative ghosts.
I was able to get approximately five large ghosts from my dough, rerolling the scraps as needed.
You can use any Halloween cookie cutter you like, or even change the shapes for another holiday.
Place the finished cutouts in the refrigerator while preparing the bottom crust.
4. Prepare the Bottom Crust
Remove the larger dough ball from the refrigerator.
This is a press-in crust, so there’s no need to roll it out!
Press the dough evenly into the bottom of your 8-inch pie dish, working it up the sides.
I like using a spatula to flatten and smooth the bottom of the crust, then pressing the dough against the sides to make them a little more even.
Flatten the rim as well. I don’t bother with decorative edges for this pie because the ghosts are the decoration!
Once the crust is formed, use a fork to poke several holes across the bottom.
There’s no need to prebake this crust. We’re going to bake everything together.
5. Assemble the Pie
Transfer the prepared apple filling directly into the unbaked pie crust, spreading the apples evenly.
Remove your chilled ghost cutouts from the refrigerator and arrange them over the apples.
You can overlap them slightly or space them out however you prefer.
I used approximately five large ghosts, but the number will depend on the size of your cookie cutter.
6. Add the Egg Wash (Optional)
If you’re using an egg wash, lightly brush the tops of the ghost cutouts.
This helps them develop a beautiful golden finish as they bake.
The egg wash is completely optional.
7. Bake the Pie
Preheat your oven to 425°F.
Place the assembled pie into the oven and bake for 15 minutes at 425°F.
Without removing the pie, reduce the oven temperature to 375°F and continue baking for another 35–45 minutes, or until the crust is golden and the apple filling is tender and bubbling.
About halfway through baking, I loosely cover the pie with aluminum foil to prevent the ghost cutouts and crust edges from becoming too dark.
8. Cool the Pie
Remove the pie from the oven and allow it to cool at room temperature for approximately 2–3 hours.
This gives the apple filling time to set, making the pie much easier to slice.
I personally refrigerate mine after cooling and then slice it once it’s chilled, but you can serve it once it’s completely cooled and set.
9. Serve and Enjoy
Slice your Ghost Crust Halloween Apple Pie and enjoy!
Serve it on its own or with a scoop of your favorite dairy-free vanilla ice cream.
Lauren’s Tips 💛
Use Sugar Instead of Flour for Rolling
I like using a little sugar on my pastry mat when rolling out the decorative ghosts.
It helps prevent sticking without adding extra flour, and it’s a trick I use with certain cookie and pastry recipes.
Make the Ghosts First
I prepare my decorative cutouts before pressing the bottom crust into the pie dish.
That way, the ghosts can stay chilled while I assemble the rest of the pie.
Don’t Overthink the Press-In Crust
This doesn’t need to look like a professionally crimped pie crust.
Press it into the dish, smooth it with a spatula, and flatten the rim. The ghosts are the stars!
Keep Your Cutouts Cold
Refrigerating the ghosts while assembling the pie helps them maintain their shape before baking.
This is especially helpful with gluten-free pastry dough, which can become soft as it warms.
Use Any Halloween Cookie Cutter
I used a large ghost cutter and made approximately five ghosts, but bats, pumpkins, or other Halloween shapes would work too.
You could even use this same recipe for Thanksgiving or Christmas by changing the cookie cutters.
Adjust the Water as Needed
I only needed 3 tablespoons of cold water for my crust, but different flours absorb moisture differently.
Add the water slowly and stop when the dough holds together. You don’t want a wet, sticky dough.
Protect the Ghosts While Baking
Loosely covering the pie with aluminum foil partway through baking helps prevent the decorations from browning too much.
I did this about halfway through the baking process.
Let the Pie Cool Before Slicing
The filling needs time to set.
I let mine cool for two to three hours and then refrigerate it before slicing. This helps the pie hold together much better when serving.
Notes
This recipe makes one 8-inch apple pie, approximately 6 servings.
The pie crust recipe makes enough dough for both the bottom crust and the decorative ghost cutouts.
Divide the dough into ¾ for the bottom crust and ¼ for the decorative cutouts.
I used approximately five large ghost cutouts, but the number will depend on the size of your cookie cutter.
The bottom crust is a press-in crust and does not need to be rolled out.
There’s no need to prebake the bottom crust.
The recipe uses two baking temperatures: 425°F for 15 minutes, followed by 375°F for another 35–45 minutes.
Cover the pie loosely with aluminum foil partway through baking if the crust or decorations are browning too quickly.
Allow the pie to cool for approximately 2–3 hours before slicing.
I prefer refrigerating the pie after cooling, but it can also be served once completely cooled and set.
Regular all-purpose flour and conventional butter can be substituted at a 1-to-1 ratio if gluten and dairy aren’t concerns.
Store leftover pie covered in the refrigerator.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free and dairy-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Do I have to use gluten-free flour?
No! I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but regular all-purpose flour works well if gluten isn’t an issue.
Just remember that different flours absorb moisture differently, so you may need to adjust the amount of cold water.
Can I use regular butter?
Absolutely. I make mine dairy-free, but conventional butter can easily be substituted at a 1-to-1 ratio.
What are the best apples for apple pie?
I recommend apples that hold their shape well during baking, such as Granny Smith, Honeycrisp, or Pink Lady.
You can also combine different apple varieties for a balance of sweet and tart flavors.
Do I need to cook the apples before putting them in the pie?
No. The apples go directly into the unbaked crust after being mixed with the sugar, cornstarch, cinnamon, lemon juice, salt, and butter.
They’ll cook and soften as the pie bakes.
Do I need to prebake the pie crust?
No! This is one of my favorite things about this recipe.
The bottom crust is pressed directly into the pie dish, and the filling and decorations are added before baking everything together.
Why do you divide the dough into two portions?
The larger portion is used for the bottom crust, while the smaller portion is reserved for the decorative ghosts.
I use approximately ¾ of the dough for the base and ¼ for the cutouts.
Can I use another cookie cutter instead of a ghost?
Absolutely!
I used a large ghost cutter because this is a Halloween pie, but you can use pumpkins, bats, leaves, stars, or whatever shape you like.
This is also a great way to adapt the recipe for other holidays.
Why do you roll the dough with sugar instead of flour?
I like using sugar because it helps prevent sticking without adding extra flour to the dough.
It’s a trick I use for certain cookies and pastry recipes, and it works really well for these decorative cutouts.
Do I have to use an egg wash?
No. The egg wash is completely optional.
It helps the pastry decorations develop a golden finish, but the ghosts will bake without it.
Why do you chill the ghost cutouts?
Chilling helps the cutouts stay firm and maintain their shape before baking.
It also makes them easier to handle when arranging them on top of the pie.
Why does this recipe use two baking temperatures?
The initial higher temperature helps the crust begin baking and setting. Reducing the temperature afterward allows the apple filling to continue cooking without the crust becoming overly browned.
Why do you cover the pie with aluminum foil?
The decorative ghosts and crust edges can brown more quickly than the filling cooks.
Covering the pie loosely with foil partway through baking helps protect those areas while the apples finish cooking.
Can I make this pie ahead of time?
Absolutely!
I actually like making mine ahead of time because I prefer letting it cool completely and then refrigerating it before slicing.
This also makes it a great dessert to prepare before a Halloween party or fall gathering.
Can I serve this pie warm?
Of course! I personally refrigerate mine before slicing, but you can enjoy it warm if you prefer.
Just keep in mind that the filling may be softer and the slices may not hold together as neatly.
How should I store leftover apple pie?
Store the pie covered in the refrigerator.
You can enjoy leftovers chilled or warm individual slices before serving.
Can I freeze this pie?
Yes. You can freeze a fully baked and cooled apple pie, wrapped securely to protect it from freezer burn.
Thaw it in the refrigerator before serving or reheating.
What should I serve with Ghost Crust Halloween Apple Pie?
My favorite is a scoop of dairy-free vanilla ice cream!
You could also serve it with dairy-free whipped cream, a drizzle of caramel sauce, or simply enjoy it on its own.