Description
Adorable ghost-shaped vegan hand pies with flaky dairy-free crust and cozy fruit filling—perfect for Halloween and fall baking.
Ingredients
All-purpose flour – 2 1/2 cups
Granulated sugar – 1–2 tbsp
Fine sea salt – 1 tsp
Cold vegan butter, cubed – 1 cup
Ice water – 6–8 tbsp
Thick fruit filling (apple, blueberry jam, or compote) – 1 1/2 cups
Ground cinnamon – 1/2 tsp (optional)
Cornstarch – 1 tsp (for juicy fillings)
Lemon zest – 1 tsp (optional)
Plant-based milk or aquafaba – 2 tbsp (for brushing)
Coarse sugar – 1 tbsp (for sprinkling)
Flour for rolling; ghost-shaped cutter; parchment-lined baking sheet
Instructions
1. Whisk flour, sugar, and salt; cut in cold vegan butter until pea-sized. Add ice water just until dough comes together; form two disks and chill 30 minutes.
2. Heat oven to 375°F (190°C). Line a baking sheet with parchment.
3. Stir fruit filling with cinnamon and cornstarch (and lemon zest if using).
4. On a lightly floured surface, roll dough to 1/8-inch thick. Cut ghost shapes, re-rolling scraps as needed; make an even number of pieces.
5. Place half the ghosts on the sheet. Spoon 1–1 1/2 tsp filling in the center, leaving a small border.
6. Cut vent ‘eyes’ in the matching tops. Cap each bottom with a top; press edges to seal, then crimp with a fork.
7. Brush with plant milk or aquafaba and sprinkle with coarse sugar.
8. Bake 18–22 minutes until golden at the edges and lightly browned on top.
9. Cool 10 minutes before serving. Store airtight 2 days at room temp or 5 days refrigerated; re-crisp in a warm oven. Freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes