Mummy Halloween Pies are a simple, 4‑ingredient, kid-friendly dessert perfect for Halloween. Flaky pie crust filled with sweet pie filling is dressed to look like a friendly mummy. These hand pies are quick, fun, and a must-make for parties or classroom treats.
If you’re looking for more easy Halloween treats, check out the mummy Rice Krispies bears or Halloween puppy chow for additional spooky-snack inspiration.
Table of contents
- How to Make
- Tips on Making the Mummy Look
- Can I make these hand pies in advance?
- FAQs
- Does this recipe double?
- Related Recipes
Who’s ready for adorable, slightly spooky, and delicious Halloween desserts? If you like to plan ahead, these easy mummy hand pies are a great make-ahead option that’s sure to please kids and adults alike.
How to Make
Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out a package of pre-made pie dough and use a 3‑inch cookie cutter or a glass to cut 16 circles.
Step 2: Place 8 of the dough circles on the prepared baking sheet. Spoon about one tablespoon (or to preference) of cherry pie filling into the center of each circle.
Step 3: With the remaining 8 circles, cut thin strips using a pizza cutter or a knife. Lay the strips over the filled circles in overlapping lines to create a mummy “bandage” look. Be creative with the pattern for a playful appearance.
Step 4: Whisk together one beaten egg and one teaspoon of water to make an egg wash. Brush the tops of the pies with the egg wash and bake for 8–10 minutes, or until the crusts turn golden brown and are fully cooked.
After baking, remove the pies from the oven and let them cool slightly. Press two candy eyes into each pie so they appear to peek out from between the crust strips, then transfer to a cooling rack to finish cooling.
Tips on Making the Mummy Look
Place the candy eyes so they peek through the gaps in the crust strips — this gives the best “peeking” effect. Keep in mind the crust will puff and spread slightly while baking, so position the eyes a bit closer together than you might think.
Vary the width and direction of your strips for a more realistic, layered mummy appearance. Don’t worry about being perfect — uneven strips add charm.
Can I make these hand pies in advance?
Yes. Assemble the pies up through the point of baking, then cover and refrigerate them until you’re ready to bake. Making them the day before is convenient for parties — just bake right before guests arrive so they’re warm and fresh.
If storing assembled pies in the fridge, keep them covered so the crust doesn’t dry out. After baking, store leftovers in an airtight container in the refrigerator.
FAQs
Absolutely. Homemade crust adds extra flavor and texture. Store-bought crust saves time, but either works well for these hand pies.
Yes. Swap cherry for strawberry, blueberry, peach, or any favorite filling. For a “red and spooky” interior, choose a red fruit filling like cherry or strawberry.
Yes. Use a store-bought gluten-free crust or a homemade gluten-free recipe and verify other ingredients are gluten-free if needed.
Keep assembled pies refrigerated until baking to prevent the crust from getting too soft. After baking, store leftovers in the fridge to maintain freshness.
Does this recipe double?
Yes — these pies scale easily. Simply double all ingredients and repeat the process to make more hand pies for a larger crowd or party.
Related Recipes
- Halloween Breakable Chocolate Mummy Balls
- Monster Mash Bars
- Mummy Cookies
- Night Before Christmas Cake Pops
- Halloween Spider Treats
Mummy Halloween Pies
Ingredients
- 1 package pre-made pie dough
- 1 cup cherry pie filling
- 1 egg beaten
- 1 teaspoon water
- 16 candy eyes
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out pie crust and use a 3‑inch cutter to make 16 circles.
- Place 8 circles on the baking sheet. Cut strips from the remaining circles to make the mummy bandages.
- Spoon a portion of pie filling into the center of each circle on the baking sheet.
- Top each filled circle with the crust strips to create a mummy look.
- Whisk egg and water; brush the tops with the egg wash.
- Bake 8–10 minutes or until golden brown. Allow to cool slightly, then press two candy eyes into each pie.
Notes
Equipment
- Cookie cutter or round glass
- Pizza cutter or sharp knife
Nutrition
