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Mummy Halloween Hand Pies
5 from 12 votes

Mummy Halloween Hand Pies

Mummy Halloween Hand Pies are individual pie crust pastries filled with cherry pie filling, decorated with strips of dough to resemble wrapped mummies and optionally adorned with candy eyes. These small hand pies offer a flaky, buttery crust with a sweet cherry center, making them a festive treat around Halloween. Their playful presentation adds a seasonal touch to a classic fruit pie filling.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 14 servings
Calories: 145 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.*
  3. Using a gingerbread men cookie cutter, cut out as many mummies as you can, and transfer them to the prepared baking sheets.* (See Notes)
  4. 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.
  5. 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)
  6. 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.
  7. Then dip your finger in water and gently wet around the edges of the mummies.
  8. Then place the mummy strips over the mummies. Repeat as desired.
  9. Gently press the edges of the mummy wrap to seal.
  10. Evenly and lightly brush with egg.
  11. Evenly sprinkle with the sugar.
  12. 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.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 145

% 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.