The hardest part of this cute and creepy dessert is carving the apples - and since you're baking them and dousing them with "blood" and "maggots," it really doesn't matter if your result is far from perfect.
You Will Need:
Apples (any variety will do - pick your favourite)
Sharp paring knife
Strawberries (and/or Raspberries)
Optional: Pumpkin Pie Spice
Plus a baking tray and Serving Dishes
Step 1: Blood Sauce
Start by blending together fresh or frozen strawberries and raspberries. I went with a 50/50 mix but if you prefer, you can use either fruit alone instead.
Next, strain your blended fruit and remove all the seeds.
Add sugar to taste. I used 3/4 cup sugar for just over 2 cups of pre-blended fruit.
Bring to a boil in a pot or saucepan, reduce heat and simmer for 5-10 minutes.
Let your sauce cool and then drizzle a little onto your serving plates.
Put the remaining sauce in the fridge for later use.
Step 2: Core, Peel and Carve
Core your apple, then peel - remove every bit of skin and all the seeds.
Next, carve your apple into either a skull or severed head shape.
You can use a little bit of lemon juice to preserve your apple from the time you peel it until you're done carving but if you're quick you won't need it.
Preheat your oven to 375 Fahrenheit.
Step 3: Bake and Place
Bake your apples in an oven pre-heated to 375 Fahrenheit on the middle rack for 20-30 minutes. Use a fork to poke them and test when they are soft enough to eat easily - different apple varieties may cook at slightly different rates and the more you carve away the faster they will bake.
Step 4: Decorate and Serve
Once you have placed your baked apples on their bloody plates, take your remaining blood sauce and drizzle it over them. If you've cut mouth or eye holes deep enough to reach the hollow core, try pouring the sauce into the hole and letting it dribble out the orifices you have carved.
Add a few Marshmallow Maggots for a garnish and serve warm.
Yum! Disgustingly delicious.