For our Peter Pan movie night we did a fun pirate ship apple pie for dessert. I found some great instructions here but I’ve included the recipe below. Mine fell apart a bit because I didn’t use enough crust My tip is do this one when you have a free afternoon. And wrap the top of the ship in tinfoil from the beginning to keep it from scorching.
For the craft, Eveie made a house for Tinkerbell. She went out and gathered pebbles, branches and pine cones on a nature walk with her brother. I got a tiny wooden bird house and some silk wildflowers from the dollarstore but you could easily do it with some hard cardboard and real flowers (you just need another month or some for them to come into season). We glued stones onto the walls, edged the windows and doors in cut branches and thatched the roof in pine cone pieces.
417 g flour
4 g salt
250 mL unsalted butter, chilled
125 mL ice water
30 mL lemon juice
1.8 kg baking apples (Cortland)
167 mL sugar
63 mL unsalted butter
15 mL ground cinnamon
5 mL ground nutmeg
1 large egg, lightly beaten
aluminum mini loaf pan (5 x 2.5 inches)
2 pairs of disposable chopsticks
3 bamboo skewers
black and red marker
• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse
crumbs. Stir in water, 15 mL at a time, until mixture forms a ball. Wrap in plastic and
refrigerate for 4 hours or overnight.
• Put lemon juice in a medium bowl. Peel, halve, and core apples. Cut each half into
4 wedges. Toss apple with lemon juice. Add sugar and toss to combine evenly.
• In a large skillet, melt butter over medium high heat. Add apples, and cook, stirring,
until sugar dissolves and mixture begins to simmer, about 2 minutes. Cover, reduce heat
to medium-low, and cook until apples soften and release most of their juices, about 7
• Strain apples in a colander over a medium bowl to catch juice. Shake colander to get
as much liquid as possible. Return juices to skillet, and simmer over medium heat until
thickened and lightly caramelized, about 10 minutes.
• In a medium bowl, toss apples with reduced juice and spices. Set aside to cool completely.
• Grab the center of one of the smaller sides and pull it out so it makes a point. so now instead of a rectangle, the pan has 3 of the original sides and a little pointy side. Take a large piece of foil and wrap it around one of the pans, using it to extend the short pointy side to make a longer point. Fold the excess foil over the other pan edges. Grease pan with butter.
• Preheat the oven to 425°F. Take one disc of dough and place it between two large pieces of plastic wrap. Roll it out to a 12×10 inch rectangle. Peel off a piece of plastic wrap and cut the dough rectangle into two pieces, one that’s 9×10 inches and another that’s 3×10 inches (refrigerate the 3×10 inch piece).
• Take the 9×10 inch rectangle and place it into the prepared mini loaf pan and stretch it to fit the mold. Trim the overhanging dough with kitchen shears. (If desired, in the center of the longer edges, a little notch of dough can be cut off for aesthetic purposes, to make the ship more “ship-like” in appearance). Repeat all of this with the other disc of dough and mini loaf pan. Take a fork and poke holes all over the doughs to prevent bumps forming in the crust when baking.
• Place parchment paper on the dough in the pan. Fill with pie weights. Place the filled pan on a baking sheet and then place the sheet in the oven for 15 minutes. When done, take the sheet out of the oven and let the crusts cool.
• Once cool, take the apple filling and spoon it into the two crusts, filling to about 1/4 inch from the top of the crust. Take the 3×10 inch pieces of pie dough out from the fridge and place them onto the crusts. Seal the dough by pinching around the top 1/4 inch of the crust. Trim the excess overhanging dough. Then take a fork and press it around the crust edge to make sure that it’s firmly sealed. Take a knife and cut slits in the dough for vent holes. Mix the egg with 1 teaspoon of water to create an egg wash and brush the tops of the pies. Cover top with foil.Then place them in the oven on the baking sheet for 10 minutes.
• After 10 minutes, lower the oven temperature to 350°F and continue baking for 35 minutes. Once done, remove from oven to let cool. When completely cool, carefully remove from the aluminum pan.
• Preheat the oven to 425°F. Cover a baking sheet with parchment paper and place the pies on the sheet. Take the rest of the egg wash and brush the pie sides with it. Cover the top of the pies and the pointy part of the “ships” with foil. Bake the pies for 15 minutes. Check and see if the sides are dry and golden brown. If so, take the pies out of the oven and let cool. If not, continue baking them until the sides are dry and golden brown. Then remove from the oven and let cool.
• Take a bamboo skewer and poke two holes in the pie: one hole 1/3 from the one end of the pie and the other hole from the other end of the pie. Enlarge the holes with the skewer so they’re big enough to fit the chopsticks.
• To make the masts, split the chopstick pairs. Carefully break two chopsticks so that they are 7 inches long and the other two so that they are 6 inches long, and cut off any loose splinters. Carefully cut the skewers so you have eight 3 inch pieces. Hot glue one bamboo skewer piece 1 inch from the top of the chopstick and glue the other piece 3 inches from the top of the chopstick, both skewer pieces should be perpendicular to the chopstick.
• For the sails, cut out 3×3 inch squares from the piece of white paper. Fold a little bit at the top and the bottom of each square. Cut out a little notch in the center of the parts that were just folded. Now take the four sails and attach them to the bamboo skewers by wrapping the top and bottom folded parts around the skewers and taping them down, with the chopstick fitting into the notches that were cut.
• For the flags, cut out four 3/4×1/2 inch rectangles from the piece of white paper. Fold a little tab on one of the shorter sides of each rectangle (this will make it easier to tape the flags on the chopstick later). On two of them, draw skull and crossbones and color them black. Color the other two red and cut out a triangle from one of the shorter sides. Tape the flags to the tops of the chopsticks by taping the folded tabs to chopstick. Now stick the finished masts into the pies.