Halloween Hand Pies
Flaky hand pies in three spooky Halloween shapes: boo berry ghosts, pumpkin jack-o'-lanterns, and cherry-filled mummies. They're great for parties, Trick-or-Treating, or spooky movie night.
EQUIPMENT
- 2 baking sheet - parchment lined
- piping tip - round, for ghost mouth and eyes
- sharp knife - for pumpkin faces and cutting mummy strips
- pastry brush - for brushing on egg wash
- paint brush - small, for painting on glaze
INGREDIENTS
- 2 9 inch pie crusts - homemade or store-bought, cold
- ½ cup pumpkin puree
- 2 tablespoons brown sugar
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 1 egg - divided (yolk goes in pumpkin pie filling, white goes in egg wash)
- ¾ cup cherry pie filling
- ¾ cup blueberry pie filling
- ½ cup powdered sugar
- 2 tablespoons heavy whipping cream
INSTRUCTIONS
- Preheat oven to 400 °F. Prepare 2 baking sheets with parchment paper.
- In a small bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and egg yolk. Set aside.
- In another small bowl, whisk together egg white and a splash of water. Set aside.
- On a lightly floured surface, roll out the two homemade, cold pie dough to a ⅛ inch to ¼ inch thickness.
- Cut out 12 pumpkin shapes, 12 ghost shapes, and 4 mummy shapes. NOTE: This makes 6 pumpkins, 6 ghosts, and 4 mummies.
- Collect the pie dough scraps, form them into a ball and place in the refrigerator to firm up while you do the next steps.
- Place 6 of the pumpkin shapes onto parchment lined baking sheets and top with 1 to 1 ½ tablespoons of pumpkin puree.
- Using a sharp knife, cut pumpkin faces into the 6 remaining pumpkin shapes and then place on top of the pumpkins with pumpkin puree. Crimp the two doughs together with a fork.
- Place 6 of the ghost shapes onto parchment lined baking sheets and top with 1 to 1 ½ tablespoons of blueberry pie filling.
- Using a round piping tip, cut out 2 eyes (with the small end), and 1 mouth (with the large end) into the 6 remaining ghosts. Place them on top of the ghosts with blueberry pie filling and crimp the two together with a fork.
- Place all 4 mummy shapes onto parchment lined baking sheets and top with 1 to 1 ½ tablespoons of cherry pie filling.
- Remove the remaining pie dough from the refrigerator. Roll out on a lightly floured surface to an ⅛ inch thick. Cut into ¼ inch wide strips.
- Place the strips over the mummies into a bandage-like fashion. Use the egg shaped cookie cutter to re-cut the shape. Remove excess pie dough and crimp the edges with a fork.
- Place hand pies in the freezer for 10 minutes to firm up.
- Lightly brush with egg wash, careful to avoid the filling. Bake for 15 to 25 minutes, or until golden brown and cooked through.NOTE: Baking times vary. Store-bought pie dough will take 15 to 20 minutes. Homemade pie doughs take longer, 20 to 25 minutes.
- As the hand pies bake, combine powdered sugar and heavy whipping cream until smooth. Set aside.
- Once the hand pies have finished baking, remove them from the oven and immediately brush the glaze on the ghosts and mummies using a small paint brush.
- Once 10 minutes has passed, transfer the Halloween Hand Pies to a cooling rack and add 2 candy eyes to the mummies. Allow the hand pies to fully cool before serving.
- Allow the hand pies to fully cool before serving.
RECIPE NOTES
Storing Information
- At room temperature, in an airtight container, for up to 5 days.
- Refrigerated, in an airtight container, for up to 9 days. Reheat in the microwave before you want to eat them.
- Frozen un-baked hand pies, in a sealable freezer bag, for up to 3 months. Bake as many as you want, as directed above.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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