Mummy Halloween Hand Pies
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
14 servings
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Calories
145 kcal
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Course
Baked Goods
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Cuisine
American
Mummy Halloween Hand Pies
Description
The Mummy Halloween Hand Pies begin with two pie crust sheets rolled out and cut into mummy shapes using a cookie cutter. Each cut-out is filled with a spoonful of cherry pie filling, then topped with strips of pie crust arranged to simulate mummy wrappings. Egg wash is applied to help the strips adhere and create a golden crust during baking. Optional candy eyes add a whimsical look to the mummies.
Baked at 350°F, the pies develop a flaky and golden exterior, while the fruit filling cooks to a warm, slightly thickened consistency inside. The combination of buttery crust and tart-sweet cherry filling creates a balanced hand-held dessert or snack. Sizes may vary depending on the cutters used.
These hand pies can be stored airtight at room temperature for several days, refrigerated longer, or frozen for months, although crust texture may soften over time. The recipe notes recommend keeping pie crust cold during assembly for better texture and easier handling.
Ingredients
- 2 pie crusts or homemade scratch pie crust, cold, refrigerated
- ⅔ cup cherry pie filling or your favorite flavor. divided
- 1 egg lightly beaten, large
- ¼ cup granulated sugar divided, or turbinado sugar
- decorative candy eyes optional
Instructions
- Preheat oven to 350F and line one or two baking sheets with parchment paper; set aside. Depending on the size of your mummies will dictate if you need one or two baking sheets; they expand a bit while baking but not too much.
- On a clean work surface such as your kitchen countertop, unroll one of the refrigerated pie crusts (or scratch pie crust). Tip - Lightly flour your counter if you notice the crust wanting to stick.*
- Using a gingerbread men cookie cutter, cut out as many mummies as you can, and transfer them to the prepared baking sheets.* (See Notes)
- Add about 1 teaspoon of pie filling to the center of each mummy. I like to use 1 cherry plus a little of the sauce. If you're making larger mummies, use a bit more.
- Unroll the second sheet of pie crust, and using a pizza cutter (easiest I think) or a sharp knife, slice 1/8th-inch strips which are now the mummy wraps.** (See Notes)
- Trim the strips as needed to cover over the middle portion of the mummies as well as head area if desired. Make an X or two X's worth of mummy wrap, or whatever looks to be visually correct given the size of your cutouts.
- Then dip your finger in water and gently wet around the edges of the mummies.
- Then place the mummy strips over the mummies. Repeat as desired.
- Gently press the edges of the mummy wrap to seal.
- Evenly and lightly brush with egg.
- Evenly sprinkle with the sugar.
- Bake for about 20 minutes, or until lightly golden browned. Depending on the size of your mummies, baking times will vary so keep an eye on them. I recommend rotating your baking sheet one time midway through baking.
- Optionally (but recommended) immediately after baking if you're adding the decorative candy eyes, do so right away. The carryover and residual heat will help "glue" the eyes down and help them to adhere so they aren't as prone to falling off later.
- Serve mummies as soon as they're cool enough to eat.
Notes
- Using a smaller cutter yields about 14 mummies; larger cutters produce about 6; baking time varies accordingly.
- Keep pie crust refrigerated or chilled during assembly to ensure a flaky, light texture and easier handling.
- Store airtight at room temperature for up to 5 days, refrigerated up to 10 days, or frozen up to 4 months; note texture changes with storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 13mg | 4% |
| Sodium | 110mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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