• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat on the top of a Medium Perforated Baking Sheet. Set aside.

FLAKEY PIE DOUGH PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the granulated sugar and sea salt.
  8.82 oz all-purpose flour, 2.12 oz granulated sugar, 1/4 tsp sea salt
  
• Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs.
  5.29 oz butter
  
• Add the ice cold water, and gently fold the mixture until mostly combined.
  2.82 oz spring water
  
• Move the dough to your workstation and knead it a few times until it all comes together.

  Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
  

ALMOND CREAM PREPARATION

• In a mixing bowl, whisk the egg together with almond flour, granulated sugar, softened butter, and vanilla bean paste.

  Transfer the mixture into a piping bag and refrigerate until ready to use (No more than 24 hours).
  1 egg, 2.12 oz almond flour, 1.76 oz granulated sugar, 1.76 oz butter, 1 tsp vanilla bean paste
  

SPICED SALTED CARAMEL PREPARATION

• In a medium sauce pan, add the diced butter together with the light brown sugar, Pumpkin Pie Spice, cardamom, vanilla bean paste, sea salt, and spring water.

  Stir and cook over medium low heat, until you reach a light simmer.
  1.75 oz butter, 2.82 oz light brown sugar, 2 tsp pumpkin pie spice, 1/2 tsp ground cardamom, 1/2 tsp vanilla bean paste, 1/4 tsp sea salt, 1 Tbsp Spring Water
  
• Add the corn starch previously mixed with the spring water and stir for one minute. The preparation will thicken as it cools down.
  3 Tbsp corn starch, 2 Tbsp Spring Water
  

APPLE SKULLS PREPARATION

• Wash your apples under cold water.

  Peel, halve and carefully core the apples. NOTE: Keep in mind that where the core is, is where we will pipe the almond cream later.

  Using a small teaspoon, carefully scoop out two eye sockets on each apple half.

  With a paring knife, carve simple slits for nostrils and a stitched mouth to resemble Jack Skellington’s face.
  8 apples
  
• Rub each skull with the spiced salted caramel, set aside on a tray. Save any additional caramel you have left to brush the galette before it goes in the oven.

  NOTE: As the caramel cools down, it will stick like glue to the skulls so they don't shrink.
  

ASSEMBLY

• Preheat oven to 425℉/200℃.
• On a lightly floured surface, roll the dough into a 12-inch circle. Use the extra dough to press down your favorite halloween cookie cutter. Here, I used bats because of Jack Skellington's Bow.

  Transfer the dough to the prepared baking sheet.
  
• Sprinkle the almond flour evenly and spoon the apple butter into the center of the dough leaving about 1 inch | 3 cm border all around.

  NOTE: It will mix with the almond flower, it is perfectly fine.
  2 Tbsp almond flour, 4 Tbsp apple butter
  
• Pipe the almond cream at the back of the apple skulls where the core was removed.
  
• Starting from the middle of the galette, arrange the apples next to each other, so they are touching each other but not overlapping.

  Press gently to seal the edges.
  
• Arrange the cut-out bats around the top of the galette.
  
• Brush the crust/bats with the egg wash (beaten egg + milk) and whatever is remaining from the spiced salted caramel. You can add a sprinkle of brown sugar around the crust if you like as well.
  1 egg, 1 Tbsp milk
  

BAKE!

• Bake for 30 minutes at 425℉/200℃. (Every oven heats differently, monitor your galette from 25 minutes). It is ready when the crust is set and firm around the edges and the fruit juices are bubbling at the center.
  
• Once your Skull Apple Pie Galette is out of the oven set aside to cool down. Serve warm or at room temperature as is or with a scoop of vanilla bean ice cream. Enjoy & "BONE" Appétit!