Yummy (Apple) Mummies


Halloween night has been the talk of our house this week! Both of my kids are super excited that Halloween falls on a Friday night and that they are off school for the whole day thanks to parent-teacher conferences this week. I am excited about being able to stay out later and enjoy time with friends after trick-or-treating. Halloween post-parties are so much fun!

This week I was in search of a fun appetizer to take to a post-party in a nearby neighborhood (Note: Farm living means you have to adopt a neighborhood for Halloween!) Ella and I did some searching online and found an idea for apple mummies. We followed the recipe and the result was a bit of a flop but we were up for the challenge to improve the recipe.

While testing the original recipe with a variety of apples, we discovered that soft textured apples like Jonathon and Golden Delicious became mushy during the baking process. Eckert's firmer apples including Fuji, Braeburn and Suncrisp, held up during the baking time much better. Our next challenge was soggy pie dough on the bottom of the mummies. As the mummies baked, the dough became soggy as it sat in the juices released from the baking apples.

Rolling Dough
Rolling Dough

Last night Ella and I revamped the recipe and we are thrilled with our results! We baked the mummies on a rack inside a pan and we added an egg wash for a little extra sheen. We will be making this improved version of the recipe and taking these yummy little mummies with us on Halloween night!


Eat well this Halloween, Angie


  • 1/2 Tbsp vegetable oil
  • 2 Eckert's frozen pie crusts
  • 1-3 Tbsp flour
  • 5 firm textured apples ( Fuji, Braeburn, Suncrisp or Cameo)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 1 egg, scrambled


  1. Preheat oven to 375F. Place a baking or cooling rack on a rimmed sheet pan. Brush rack with vegetable oil.
  2. Core and slice apples into 6 pieces per apple. In a medium bowl, combine sugars and cinnamon. Toss apple slices in sugar mixture to coat.
  3. Thaw pie shells at room temperature for 20-30 minutes. Remove dough from pie pan. On a floured surface with a floured rolling pin, roll pie dough into a flat circle measuring approximately 12" in diameter. Cut dough in thin strips using a pizza cutter or knife.
  4. Wrap dough strips around apple slices. Brush apple "mummies" with egg and place on rack.
  5. Place pan with rack in oven. Bake 20-25 minutes or until well browned. Cool and serve.
  6. Note: If you would like to add eyes to the mummies, melt some chocolate and dot it on the mummies with a toothpick.
Angie EckertComment