A Spooktacular Treat to Charm Your Taste Buds!
Ghostly greetings, fellow baking enthusiasts! As the leaves turn crisp and the air fills with a whisper of magic, there’s no better time to conjure up some delightful treats. Today, we’re diving into a recipe that blends ghoulish charm with irresistible sweetness: Mummy Cherry Pies. Forget the tricks; these little individual pies are all treat, perfect for Halloween parties, cozy autumn evenings, or just a fun baking adventure with the family. Get ready to wrap up some deliciousness!
Why You’ll Love These Mummy Cherry Pies:
These pies are incredibly cute and festive. They are perfect for any Halloween gathering. Individual pies mean no messy slicing, easy serving, and just the right amount of sweet indulgence for everyone. The classic combination of flaky crust and tangy-sweet cherry filling is a timeless crowd-pleaser that appeals to all ages. The “mummy wrapping” process is a fantastic activity for little hands. This turns baking into a memorable creative playdate. Using store-bought pie crusts and cherry pie filling streamlines the process. You can whip up these spooky delights in no time.
How to Make Mummy Cherry Pies
You will easily make Mummy Cherry Pies by following a few simple steps. You will cut pie crusts into circles. Then you will fill them with cherry pie filling. Next, you will add strips of pie crust to look like mummy bandages. Finally, you will bake them until golden brown and add candy eyes.
Ingredients of Mummy Cherry Pies:
- For the Pies:
- 2 boxes (14.1 oz each) refrigerated pie crusts (4 crusts total)
- 1 can (21 oz) cherry pie filling
- 1 large egg, whisked (for egg wash)
- Candy eyeballs (for decoration)
- Optional for Garnish:
- Powdered sugar (for dusting)
Mummy Cherry Pies
Spooky and delicious, these Mummy Cherry Pies are perfect for Halloween! Flaky pastry strips wrap around a sweet cherry filling, creating adorable little mummies.
- Total Time: 38 minutes
- Yield: 18 mini pies 1x
Ingredients
1 box (14.1 oz) refrigerated pie crusts (2 count) 1 can (21 oz) cherry pie filling 1 large egg, beaten 1 tbsp granulated sugar
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unroll one pie crust and cut into 9 even squares. Repeat with the second pie crust. Place a spoonful of cherry pie filling in the center of each square. Cut the remaining pie crust scraps into thin strips, about 1/4-inch wide. Lay strips haphazardly over the cherry filling, leaving a small opening for the “face”, to resemble mummy bandages. Pinch edges lightly to seal. Brush the pastry strips with beaten egg and sprinkle lightly with granulated sugar. Bake for 15-18 minutes, or until golden brown and the filling is bubbling. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Optionally, create eyes with small dots of icing or chocolate chips once cooled.
Notes
For an extra spooky touch, you can add two small chocolate chips or dots of white icing with a black center for eyes once the Mummy Cherry Pies have cooled completely. These are a fantastic treat for Halloween parties!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 25
- Sodium: 210
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Directions of Mummy Cherry Pies:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cut the Bases: Unroll the pie crusts. Use a 3-4 inch round cookie cutter or the rim of a glass to cut out 12 circles from the pie crusts. Re-roll scraps as needed to get 12 circles. Place these circles on the prepared baking sheets. These will be the bases for your Mummy Cherry Pies.
- Fill ‘Em Up: Spoon about 1-2 tablespoons of cherry pie filling onto the center of each pie crust circle. Leave a small border around the edge. Do not overfill!
- Create the Mummy Strips: Unroll the remaining two pie crusts. Use a pizza cutter or a sharp knife to cut each crust into thin strips. Make them about ½ to ¾ inch wide. These will become your mummy bandages.
- Wrap Your Mummies: Carefully lay the pie crust strips over the cherry filling. Crisscross them in a random pattern to resemble mummy bandages. Leave a small gap near the top center for the “eyes.” Press the ends of the strips gently into the bottom crust to seal.
- Egg Wash for Golden Glow: In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Lightly brush the tops of your assembled Mummy Cherry Pies with the egg wash. This will give them a beautiful golden-brown finish.
- Bake to Perfection: Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly. Watch them to prevent over-browning.
- Add the Eyes: Once removed from the oven, let the Mummy Cherry Pies cool slightly. While they are still warm, gently press two candy eyeballs into the gap you left for them. The warmth will help them stick.
- Cool & Serve: Let the pies cool completely on a wire rack before serving. This allows the filling to set.
How to Serve Mummy Cherry Pies
Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic dessert. Arrange them on a platter with other Halloween treats. Enjoy them with your morning coffee for a festive start to a spooky day! Pack one in a lunchbox for a fun surprise.
How to Store Mummy Cherry Pies
Store leftover Mummy Cherry Pies in an airtight container at room temperature for up to 2 days. You can also store them in the refrigerator for up to 4 days.
Tips to Make Mummy Cherry Pies
Do not overfill. This prevents the filling from oozing out during baking. If your pie crust becomes too warm and sticky, chill it in the fridge for 5-10 minutes. Rotate your baking sheets halfway through baking. This ensures all your Mummy Cherry Pies brown evenly. If you do not have candy eyeballs, you can use small chocolate chips (pointed side out) or tiny dots of black icing for the eyes.
Variations
- Apple Mummy Pies: Use apple pie filling instead of cherry.
- Chocolate Mummy Pies: Use a chocolate-based filling or thick brownie batter.
- Savory Mummies: For a savory option, fill with pizza sauce and mozzarella cheese. Add mini pepperoni eyes.
- Spiced Cherry Pies: Add a pinch of cinnamon or almond extract to your cherry pie filling.
- Gluten-Free Option: Use gluten-free pie crusts.
FAQs
Q1: Can I make the Mummy Cherry Pies ahead of time? A1: Yes, you can assemble the Mummy Cherry Pies a few hours in advance. Keep them covered in the refrigerator before baking. Or you can bake them completely and store them at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Q2: What’s the best way to store leftover Mummy Cherry Pies? A2: Store any leftover Mummy Cherry Pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. They taste good chilled or gently reheated.
Q3: Can I use fresh cherries instead of canned cherry pie filling for these Mummy Cherry Pies? A3: Yes, you can use fresh cherries. You will need to make your own cherry pie filling. Simmer pitted cherries with sugar, cornstarch, and lemon juice until thick. Make sure the filling is cool before putting it on the pie crusts.