Mummy Cherry Hand Pies are a fun and easy spooky Halloween treat! This Halloween dessert idea uses some prepared ingredients to make the fun in putting them together without being difficult or time consuming.
These cute Halloween treats are so quirky, fun AND delicious!
A fun family project to celebrate the holiday.
What is a Hand Pie?
As the name sounds, a hand pie is a mini ‘personal’ pie that is able to be held and eaten by hand.
They often have a solid crust on both sides like a turnover.
These spooky Halloween treats have one solid 3-inch circle crust on bottom and the top is made with strips of crust for mummy wrappings.
Recipe Ingredients + Notes
This recipe takes advantage of premade ingredients to make the recipe process more construction and baking, rather than lots of ingredient preparation.
Premade Pie Dough (sheets) – starting with pie dough sheets allows you to get right down to making these cute Halloween treats!
If you’d rather make your own pie dough or are gluten-free and need other options, I’ve included some below.
NOTE: all the suggested substitutions listed under the gluten-free section are available in regular (gluten) form too. You can use one of those if you prefer.
Cherry Pie Filling – using canned cherry pie filling gives a spooky Halloween treat appearance and is easy! If you prefer you can use homemade cherry pie filling.
Egg – the egg is beaten and brushed on the ‘mummy wrappings’ on top of the hand pie for a slightly shiny look after they are baked.
Candy Eyes – these bring the mummies to life (if mummies could come back to life)! They are set in the filling between wrappings once the desserts are baked.
Supplies You’ll Need
Pastry brush (to brush on the egg wash)
Using Homemade Pie Crust
If you’d rather use homemade pie crust my favorite is this All Butter Pie Crust recipe.
It can be made regular or gluten-free. It’s very forgiving and easy to work with.
Roll it out to a thin sheet (1/8-inch to 1/4-inch thick) to cut out the circles.
Making Gluten-Free Hand Pies
Sheets of gluten-free pie crust is not as available as are frozen gluten-free pie crust in the pie pan.
There are four options for gluten-free pie crust:
Buy frozen crust in the pie pan. Allow it to thaw. Remove from the pan and roll out into a sheet.
Use a gluten-free pie crust mix. To make it fast and easy use a mix, roll it out and cut the circles from that.
Use the Butter Pie Crust recipe above made with gluten-free flour. I recommend Bob’s Red Mill 1-to-1 Flour Blend for great results.
Buy premade gluten-free Pie Dough that hasn’t been rolled out. Many stores that carry gluten-free products carry balls of pie dough. You will need to roll it out at home.
How to Make it – Step-by-Step
STEP 1: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
STEP 2: Using a 3-inch circle cookie cutter cut out 16 circles of pie dough (photo 1). Place 8 on the prepared baking sheet.
STEP 3: Cut the other 8 into small (aproximately 1/4-inch) strips for the mummy wrapping (photo 2). TIP: a pizza cutter makes this fast and easy!
STEP 4: Add a small spoonful of cherry pie filling to the middle of the bottom dough circle on the baking sheet (photo 3).
STEP 5: Place the strips of dough over the filling (photo 4) and gently press the ends into the bottom dough circle.
Press the end of a dining fork into the the edges of the dough strips to secure them into the lower dough and make a slight pattern (photo 5 shows the pattern of the fork marks).
STEP 6: Brush the top with the beaten egg (photo 5).
STEP 7: Bake for 8-10 minutes until the crust is golden. Remove from oven and allow the hand pies to cool on the baking sheet slightly before moving them to a wire rack to cool fully.
As they are cooling put the candy eyes on in the filling pushing gently to get them to adhere (photo 6).
NOTE: if using a different type of pie dough the baking time may need to be adjusted.
Plan Eye Placement when adding the Mummy Strips. The eyes will be placed in the pie filling of the baked hand pies. When adding the mummy wrapping strips on the top of the little pie, leave some space between the strips for the eyes.
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Mummy Cherry Pies
- 1 package premade pie dough
- 1 cup cherry pie filling
- 1 egg beaten
- 16 candy eyes
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Use a 3-inch circle cookie cutter to cut out 16 circles from the pie dough. Place eight of the circles on the lined baking sheet.
Use a pizza cutter or knife to cut the remaining 8 circles into small strips.
Place a small spoonful of cherry pie filling in the center of each pie circle.
Top the pie filling with the pie strips to create mummy bandages.
Brush the beaten egg over the top of each pie.
Place the pies in the preheated oven and bake for 8 to 10 minutes, until the crust is golden brown.
Remove from oven and allow to cool, then add two candy eyes to the top of each pie.
Using pie crust sheets makes this easy!
If substituting a different pie crust option the cooking time may need to be adjusted. The pies should be golden when cooked.