Spooky Cherry Eyeball Pies Recipe
why make this recipe
Spooky Cherry Eyeball Pies are perfect for Halloween or any spooky occasion. They are not only delicious but also add a fun and creepy touch to your dessert table. With their vibrant red filling and eerie appearance, these mini pies are sure to impress your guests and delight kids and adults alike. Plus, they are easy to make, making them an ideal choice for both novice and experienced bakers.
how to make Spooky Cherry Eyeball Pies
Ingredients :
2 sheets refrigerated pie dough
1 (21 ounce) can cherry pie filling
12 fresh or frozen pitted dark sweet cherries, or more as needed
1 large egg
1 teaspoon water
White decorating icing in a tube with a small round tip
Red berry sauce or seedless raspberry/strawberry jam, slightly warmed for drizzling
Directions :
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Roll pie dough out on a work surface. Cut out 12 circles with a 4-inch round cookie cutter.
Gently press each circle into the cup of a standard muffin tin to form a mini pie shell. Pierce the bottom of each crust a few times with a fork.
Pre-bake empty shells in the preheated oven until lightly golden, about 10 minutes. Remove muffin tin from the oven and allow for the shells to cool for about 5 minutes.
Spoon cherry pie filling evenly into the shells. Roll out remaining pie dough and cut out 12 circles with a 3-inch round cookie cutter. Place on top of the pie filling and crimp the edges so filling is fully enclosed.
Slice dark cherries in half. Place one cherry half, cut-side down, in the center of each mini pie.
Cut out one large and one small crescent shape for the "eyelids" from the dough scraps. Gently place eyelids onto each cherry, pressing down lightly to secure them (leave about half of the cherry peeking out). Repeat for all 12 "eyes".
Whisk egg and water together in a small bowl and brush the pastry top and eyelids with the egg wash using a pastry brush.
Bake mini pies in the preheated oven until crust is golden brown and filling is bubbly, 15 to 20 minutes. Remove from the oven and cool pies in the tin for at least 10 minutes. Transfer cherry pies to a wire rack to cool completely.
Before serving, pipe a tiny dot on each cherry to create a "glint" in the eye with white icing. Pipe a thin line of white icing along the lower edge of each cherry. Drizzle red berry sauce on a plate to look like a pool of "blood". Set eyeball pie in the center of the plate and enjoy your spooky creation!
how to serve Spooky Cherry Eyeball Pies
Serve these creepy desserts on a spooky-themed plate, drizzled with red berry sauce to enhance their eerie vibe. They make great conversation starters at Halloween parties or themed gatherings. You can also pair them with a scoop of vanilla ice cream for an added treat!
how to store Spooky Cherry Eyeball Pies
Store any leftover pies in an airtight container in the refrigerator. They are best enjoyed within 3 to 4 days. Reheat them in the oven for a few minutes if you like them warm!
tips to make Spooky Cherry Eyeball Pies
- Ensure the pie dough is cold for easier handling.
- If the dough gets too warm, refrigerate it for a short time.
- Feel free to use homemade cherry pie filling for an extra special touch.
- Use a variety of colorful icing to create different designs on the pies for a more festive look.
variation (if any)
You can swap out the cherry filling for other flavors like blueberry or apple if cherries aren’t your favorite. Just remember to adjust the decorations to fit the new fruit theme!
FAQs
Q: Can I make these pies ahead of time?
A: Yes, you can prepare the mini pies a day in advance and bake them just before serving to keep them fresh.
Q: Can I freeze these pies?
A: Yes, you can freeze unbaked pies for up to a month. Just thaw in the fridge before baking.
Q: What other fruits can I use in these pies?
A: Besides cherries, you can use fruit fillings like raspberry, blackberry, or mixed berry for different flavors!
Spooky Cherry Eyeball Pies
Ingredients
Method
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Roll pie dough out on a work surface and cut out 12 circles with a 4-inch round cookie cutter.
- Gently press each circle into the cup of the muffin tin to form mini pie shells. Pierce the bottom a few times with a fork.
- Pre-bake the empty shells in the oven for about 10 minutes until lightly golden. Cool for 5 minutes.
- Spoon cherry pie filling evenly into the shells.
- Roll out the remaining pie dough and cut out 12 circles with a 3-inch round cookie cutter.
- Place the circles on top of the pie filling and crimp the edges to seal.
- Slice dark cherries in half and place one half, cut-side down, in the center of each mini pie.
- Cut large and small crescent shapes from the dough scraps for the 'eyelids.' Place them onto each cherry, pressing lightly.
- Whisk the egg and water together and brush the tops and eyelids with the egg wash.
- Bake the mini pies in the preheated oven for 15 to 20 minutes until the crust is golden brown and the filling is bubbly.
- Cool the pies in the tin for at least 10 minutes before transferring to a wire rack to cool completely.
- Before serving, pipe a tiny dot on each cherry with white icing for a 'glint.'
- Drizzle red berry sauce on a plate and set the eyeball pie in the center for a spooky presentation.