Mummy Cherry Pies: 2 Quick Tips for a Flaky Crust
These spooky mummy cherry pies are perfect for Halloween and feature a delightfully flaky crust thanks to two quick tips. They are fun to make and delicious to eat!
Equipment
- Baking sheet
- Parchment paper
- 3-inch round cutter
- Small bowl
- Whisk
- Wire rack
Ingredients
Pie Crust
- 2 sheets refrigerated pie crusts
Filling
- 1 can cherry pie filling (21 ounce)
Egg Wash
- 1 large egg
- 1 tablespoon water or milk
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll one pie crust onto the prepared baking sheet and cut out 8 circles using a 3-inch round cutter.
- Place a tablespoon of cherry pie filling in the center of each circle.
Assembling the Mummies
- Unroll the second pie crust and cut into thin strips, about ¼ inch wide, to create the mummy bandages.
- Arrange the strips over the cherry filling, leaving a small opening for the "eyes".
- For the flaky crust, here are two tips: lightly brush the strips with cold water before placing them, and avoid overworking the dough.
Baking
- In a small bowl, whisk together the egg and water (or milk) for an egg wash.
- Gently brush the tops of the mummified pies with the egg wash for a golden, flaky crust.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Finishing Touches
- Remove from oven and let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Once cooled, use small dots of leftover pie filling or edible candy eyes for the mummy eyes.
Notes
For extra flakiness, ensure all ingredients, especially the pie crusts, are well-chilled. You can also use a different fruit pie filling if cherry isn't your favorite. These pies are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.