Creepy Eye Pies: How to Make 9 Ghoulish Goodies
These creepy eye pies are a fun and spooky treat perfect for Halloween gatherings. They are easy to make and sure to be a hit with both kids and adults.
Equipment
- Medium bowl
- 4-inch round cutter
- Cookie sheet
- Parchment paper
- Fork
- Cooling rack
- Small bowl
- Fine-tipped brush
Ingredients
Pie Ingredients
- 2 ea Refrigerated pie crusts (14.1 ounces each)
Filling
- 1 can Canned cherry pie filling (21 ounces)
- 0.25 tsp Almond extract
Egg wash
- 1 ea Egg
- 1 tbsp Water
Icing
- 1 cup Powdered sugar
- 1 tbsp Milk
- 1 dash Black food gel
- 1 dash Red food gel
Instructions
Prepping the pies
- Heat oven to 400°F (375°F for nonstick dark pan). Mix cherry pie filling and almond extract in a medium bowl.
- Unroll pie crusts and cut out using a 4-inch round cutter, making 9 circles from each crust. Place 9 circles on a parchment paper lined cookie sheet; press to flatten slightly.
- Brush edges of crust with egg wash. Place about 2 tablespoons of filling in the center of each circle.
Assembling and baking
- Top with remaining 9 crust circles. Crimp edges with a fork to seal and cut three small slits in the top of each pie.
- Bake for 18-20 minutes or until golden brown. Let cool slightly on a cooling rack.
- Make egg wash by whisking egg and water.
Icing the "eyes"
- In a small bowl, whisk powdered sugar and milk until smooth.
- Spoon about 1 tablespoon of icing on each pie, spreading in a circular motion to cover the top of the pie.
- Place 1 tiny drop of black food gel in the center of the pie for a pupil. With a fine-tipped brush, lightly drag red food gel out from the pupil to create bloodshot eyes.
Notes
For extra spooky pies, you can add a drop of red food coloring to the cherry pie filling before baking to make the "blood" more vibrant.