The Crust (Jack’s Signature Grin)

• 300g plain flour
• 20g cornflour
• 1 tsp mixed spice
• 2 tbsp icing sugar
• ½ tsp salt
• 170g cold unsalted butter, diced
• 1 egg yolk
• 2–4 tbsp ice-cold water
• Dash of white vinegar or lemon juice (optional, helps prevent shrinking)

The Filling (Spiced Cherry–Blackberry)

• 300g cherries (pitted, fresh or frozen)
• 200g blackberries
• 100g caster sugar
• 1½ tbsp cornflour
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt

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For the Crust:

1. In a large bowl, whisk together the flour, cornflour, mixed spice, icing sugar, and salt.
2. Rub in the cold diced butter until the mix resembles breadcrumbs with a few pea-sized bits of butter — those little pockets will help your crust bake up beautifully flaky.
3. Whisk the egg yolk with 2 tbsp of ice-cold water and a dash of vinegar, then drizzle into the flour mixture.
4. Gently bring it together into a dough (add a touch more water only if needed).
5. Divide into two discs, wrap, and chill for at least 1 hour.
6. Roll out one half to line your pie dish, trim neatly, and chill again.
7. Roll out the second half and, using a small knife, cut out Jack Skellington’s eyes, nose, and stitched grin.
8. Transfer to a tray and chill again — this helps the design hold its shape when baked.

For the Filling:

1. Add all the filling ingredients to a medium saucepan.
2. Heat gently for 5–6 minutes until the fruit softens and the mixture becomes thick, glossy, and jammy.
3. Remove from the heat and allow to cool completely before assembling your pie.

To Assemble:

1. Serve warm with vanilla ice cream or custard — and a few flickering candles for that perfect Halloween movie moment.
2. Spoon the cooled cherry-blackberry filling into your chilled pastry base.
3. Carefully lift Jack’s “face” over the top, sealing the edges with a little water or egg wash.
4. Chill again for 15 minutes before baking.
5. Brush lightly with egg wash for that golden glow.
6. Bake at 200°C (180°C fan) for 10 minutes, then reduce to 180°C (160°C fan) and bake for a further 20–25 minutes, until golden and bubbling.
7. Allow to cool slightly before slicing.