Description
These Halloween Hand Held Pies are a festive and fun treat perfect for spooky celebrations. Made with flaky pie crusts filled with sweet raspberry jam, they are baked to golden perfection and decorated with melted marshmallow drizzle to resemble mummy wrappings, complete with candy eyes. Easy to prepare and delightful to eat, these mini pies make a charming seasonal dessert or snack.
Ingredients
Scale
Pie Crust
- 2 ready-made pie crusts (1 package)
Filling
- 1/2 cup raspberry jam
Topping
- 1 cup mini marshmallows
- 1 egg yolk, beaten
- Powdered sugar, optional for dusting
- Store-bought candy eyes (quantity as needed)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Pie Crusts: On a lightly floured surface, roll out the ready-made pie crusts evenly. Alternatively, use homemade crust if preferred. This provides a smooth, workable surface to cut shapes.
- Cut Shapes: Using a gingerbread man cookie cutter, cut out as many hand shapes as possible from the rolled crusts. Make sure to have an even number to create front and back pieces for each pie.
- Arrange Bases: Place half of the cut-out shapes on the prepared baking sheet; these will serve as the bottom layer of the hand pies.
- Add Filling: Spoon a small amount of raspberry jam onto the center of each base, leaving a border around the edges for sealing purposes.
- Seal Pies: Place the remaining cut-out shapes on top of each jam-covered base. Press the edges together firmly using a fork to seal and prevent filling leakage during baking.
- Apply Egg Wash: Brush the tops of the sealed hand pies with the beaten egg yolk, which will help them develop a golden, shiny crust while baking.
- Bake: Bake the pies in the preheated oven for approximately 10 minutes or until they turn golden brown and the crust is fully cooked.
- Cool Pies: Remove the pies from the oven and let them cool completely on a wire rack to set and firm up before decorating.
- Melt Marshmallows: In a microwave-safe bowl, heat the mini marshmallows in 15-20 second intervals, stirring each time until they melt and become smooth. Allow them to cool slightly to a drizzle-able consistency.
- Decorate: Drizzle the melted marshmallow over the cooled hand pies to create a mummy-wrapping effect. Quickly add candy eyes onto the marshmallow before it sets to complete the look.
- Final Cool: Let the decorated pies cool completely so the marshmallow drizzle sets firmly before serving.
Notes
- Make sure the hand pies are completely cooled before applying the marshmallow drizzle, or it may melt and lose shape.
- You can substitute raspberry jam for any other fruit jam or preserves of your choice.
- Use a firm homemade pie crust for best results if opting not to use store-bought crust.
- Store leftover pies in an airtight container at room temperature for up to 2 days to maintain freshness.
- For a gluten-free version, use gluten-free pie crust and verify jam ingredients.
- Powdered sugar can be dusted over the finished pies for an extra touch of sweetness and a frosty look.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
