Roll out the two sheets of pie dough on a lightly floured surface.

Cut the dough into circles (about 4-5 inches in diameter) using a cookie cutter or a bowl as a guide. You'll need one circle for each skull pie.

For each skull face, use a small knife to make slits where the eyes, nose, and mouth will be.

Mold the nose by shaping a small teardrop piece from a scrap of dough. Press the nostrils into the teardrop using the back of a knife.

Blend the nose into the face using the back of the knife and a little bit of water, focusing on the septum and the philtrum (the groove between the nose and upper lip).

For the eyes and mouth, gently flick the dough away from the slits to create the eyelids and lips. Don't worry about making them perfect—imperfections add character!

In a mixing bowl, combine the diced Granny Smith apples, fresh raspberries, granulated sugar, and lemon juice. Toss everything together until the fruit is evenly coated.

Place a spoonful of the apple-raspberry filling in the center of each dough circle.

Carefully place a second dough circle over the filling, gently pressing the edges to seal the pie. Make sure the skull face is positioned correctly.

Dip a clean brush into the juice from the fruit filling and brush it onto areas of the skull where you want darker spots to appear during baking. This will create depth and a more realistic, spooky look.

Preheat your oven to 375°F (190°C).

Brush each pie with the egg wash (egg mixed with 1 tablespoon of water) to give them a golden, glossy finish.

Bake the pies on a parchment-line for 20 min