Whipping Up the Ghoulishly Good Filling
Okay, so let’s get real! The Mummy Cherry Pies aren’t just cute, they’re seriously yummy, and it all starts with that luscious cherry filling. I used to think making pie filling from scratch was super complicated, but it’s totally not. It’s kinda therapeutic, actually! You just grab your pitted cherries (fresh or frozen, doesn’t matter!), toss ’em in a saucepan with some sugar, cornstarch, and a squeeze of lemon juice.
The cornstarch is your secret weapon here; it’s what makes that filling thick and jammy, not runny. Then, a little secret ingredient for me is a dash of almond extract. Trust me, it elevates the cherry flavor in these Mummy Cherry Pies to a whole new level! Cook it down, stirring constantly, until it gets all bubbly and thick, kinda like a delicious lava. The hardest part? Letting it cool completely. Seriously, don’t rush this! Warm filling means sad, soggy crusts, and we’re aiming for Mummy Cherry Pies perfection!
The Dough-Lightful Process: Rolling, Cutting, and Stripping!
Now, for the fun part: shaping your little mummies! If you’re using store-bought pastry crust, you’ve already saved yourself a huge step, bless your heart! But if you’re like me and love the smell of fresh dough, chill that homemade pie dough until it’s nice and firm. Lightly flour your counter – not too much, or your dough gets tough! Roll out one of your pie discs into a nice, even circle, about an eighth of an inch thick. Then, grab a round cookie cutter (or even just a drinking glass!) and start cutting out your circles. These are the bodies for your Mummy Cherry Pies.
Don’t forget to gather up the scraps, re-roll, and get every last circle you can. Waste not, want not! Next, with the second dough disc, you’ll cut your “bandages.” Thin strips, about a quarter-inch wide, are perfect. A pizza cutter works wonders here for quick, even strips. These will bring your Mummy Cherry Pies to life!
PART 2: Bringing Your Mummies to Life
The Grand Assembly: Filling and Wrapping Your Mummy Cherry Pies
This is where the magic really happens, and it’s surprisingly simple! First things first, get your oven preheated and line a baking sheet with parchment paper. No stick, no fuss! Now, take those perfectly cut dough circles and place a small dollop of your cooled cherry filling right in the center. Remember, less is more here – don’t overfill, or your Mummy Cherry Pies will explode into a messy, delicious disaster (still delicious, but not picture-worthy!). Then, grab your “bandages.” Start at one end and gently lay the strips across the cherry filling, overlapping them just a bit.
Think of it like wrapping a tiny, sweet sarcophagus. Leave a little gap near the top. This gap is super important because that’s where our Mummy Cherry Pies will get their spooky little eyes! Press the ends of the strips onto the bottom crust to seal them in. Keep going until all your circles are transformed into adorable, bandaged mummies ready for their baking adventure.
Mummy Cherry Pies
- Total Time: 38 minutes
- Yield: 8 pies 1x
- Diet: Vegetarian
Description
Spooky, delicious Classic Mummy Cherry Pies are perfect for Halloween! Flaky pastry wraps around a sweet cherry filling, creating adorable little mummies.
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
Candy eyes (optional for decoration)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unroll one pie crust. Using a 3-inch round cutter cut out 8 circles. Repeat with the second crust for 16 circles total.
3. Place 8 circles on the baking sheet. Spoon 1–2 tbsp cherry filling in the center of each.
4. Cut the remaining 8 circles into 1/4-inch strips. Lay strips over filling to resemble mummy bandages, leaving space for eyes.
5. Brush pastry strips with beaten egg and sprinkle with sugar.
6. Bake 15–18 minutes until crust is golden and filling is bubbly. Cool completely on a wire rack.
7. When cooled attach candy eyes with a dab of cherry filling or frosting if desired.
Notes
Great make-ahead: store at room temperature up to 2 days.
For extra flavor add a drop of almond extract to the filling before baking.
Best served the day they are baked for maximum crispness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 300
- Sugar: 25
- Sodium: 180
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Baking Bliss and the Final Touch: Eye-Catching Mummies!
Almost there! Before they hit the oven, let’s give these Mummy Cherry Pies a little spa treatment. Whisk an egg with a tiny bit of water to make an egg wash. Lightly brush the tops of each mummy. This isn’t just for looks; it gives them that gorgeous, golden-brown, crispy crust we all crave. Pop them in the preheated oven for about 18-22 minutes. You’re looking for that beautiful golden hue and maybe a little bubbling from the filling. Once they’re done, carefully transfer them to a wire rack. I know it’s hard, but let them cool completely! This is key for the filling to set properly, and for the next, most crucial step: the eyes! Once cooled, gently press two candy eyeballs into that little gap you left. They’ll stick. If they’re being stubborn, a tiny dab of corn syrup or icing works wonders. And boom! Your Mummy Cherry Pies are officially alive and ready to impress! So much fun, right?!