Cherry Mummy Hand Pies
Mummy Cherry Hand Pies are a delightfully spooky Halloween tart. Buttery, light pie crust and sweet tangy cherry filling are the magic of these bite sized pies.
Servings: 14 small pies
Calories: 156kcal
Ingredients
- 1 box refrigerated pie crust
- 1 cup pie filling
- 1 large egg beaten
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 350°. Line the cookie sheet with parchment paper or use non-stick cooking spray.
- Get out and measure your ingredients.
- Unroll 1 chilled pie crust. With a gingerbread man cookie cutter cut as many little mummies as you can out of 1 pie crust.
- Place on a prepared cookie sheet.
- Unroll second chilled pie crust and cut ⅛ inch strips or mummy wraps.
- Place 1 teaspoon filling in the middle of each mummy.
- Dip your finger in water and wet around the edges of the little mummies. Place the pie dough strips over the pie filling.
- Gently press the edges to seal.
- Brush with egg.
- Sprinkle with granulated sugar.
- Place in the oven and bake till golden brown about 20 minutes.
- Add eye balls to each mummy on a drop of pie filling from a toothpick
- Remove from the oven.
- Enjoy every bite.
Notes
Tips:
Keeping the crust chilled until ready to use is helpful in handling the tiny strips and cut outs.
You can find gingerbread man cookie cutters on Amazon.com year around or at Christmas in most stores.
Depending on the size of your cookie cutter you will need to adjust and watch the baking time in the oven. Serves: About 14 small pies or if using the larger cookie cutter 5-6 pies Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Or enjoy frozen! Recipe:
Keeping the crust chilled until ready to use is helpful in handling the tiny strips and cut outs.
You can find gingerbread man cookie cutters on Amazon.com year around or at Christmas in most stores.
Depending on the size of your cookie cutter you will need to adjust and watch the baking time in the oven. Serves: About 14 small pies or if using the larger cookie cutter 5-6 pies Storage:
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Or enjoy frozen! Recipe:
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 130mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg