Skeleton Apple Pie

Not all desserts have to be sugar, spice, and everything nice -- this spooky apple pie proves just that. This recipe calls for only around 1/4 cup of sugar, making it a great option for those trying to watch their glucose levels on this sweet holiday. Rather than making a standard weave with your top crust, break out your inner artist and design your own creepy skeleton or other Halloween-inspired design.

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2 cups Granny Smith apples (peeled, cored, and sliced)
2 cups Gala or Honey Crisp apples (peeled, cored, and sliced)
1 tbsp Lemon juice
1/4 cup Brown sugar
2 tbsp White (granulated sugar)
1 1/2 tbsp All-purpose flour
2 tbsp Butter
Pie crust (shell and cover)

Preheat the oven to 425°F. In a large bowl, toss the apples with lemon juice.

In a separate bowl, combine the sugar and flour.

Combine the sugar mixture with the apples and toss the mixture lightly with a fork.

Pour the apples into the pie plate lined with the pie crust.

Use a knife to cut the butter into small pieces and distribute the butter pieces over the top of the pie filling.

Unfold top pastry over filling. Trim overhanging edge 1-inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Sketch out the skeleton face on the top pastry dough using a toothpick. Use a knife to cut out the eyes and nose and make slices for the teeth.

Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake at 425°F for 10 minutes, then turn the heat down to 350°F and bake an additional 30 minutes. Let cool to the touch, slice, and serve.