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Spooky Cherry Eyeball Pies

Spooky Cherry Eyeball Pies

These spooky cherry eyeball pies are the perfect creepy treat for your Halloween party. Made with store-bought pie crust and cherry pie filling, the mini pies are super easy to make and the eyeballs look scarily realistic.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 mini pies
Course: Dessert
Cuisine: American
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

Pies
  • 2 sheets refrigerated pie dough
  • 1 can cherry pie filling (21 ounce)
  • 6 fresh or frozen pitted dark sweet cherries
  • 1 large egg
  • 1 tsp water
Decoration
  • 1 small tube white decorator icing with small round tip
  • red berry sauce or seedless raspberry/strawberry jam slightly warmed for drizzling

Equipment

  • Muffin Tin
  • 4-inch Round Cookie Cutter
  • 3-inch Round Cookie Cutter
  • Pastry Brush
  • Piping Bag

Method
 

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
  2. Roll pie dough out on a work surface. Cut out 12 circles with a 4-inch round cookie cutter.
    2 sheets refrigerated pie dough
  3. 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.
  4. 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.
  5. Spoon cherry pie filling evenly into the shells.
    1 can cherry pie filling
  6. 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.
    2 sheets refrigerated pie dough
  7. Slice dark cherries in half. Place one cherry half, cut-side down, in the center of each mini pie.
    6 fresh or frozen pitted dark sweet cherries
  8. 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. Repeat for all 12 'eyes'.
    2 sheets refrigerated pie dough
  9. Whisk egg and water together in a small bowl and brush pastry top and eye lids with the egg wash using a pastry brush.
    1 large egg, 1 tsp water
  10. 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.
  11. 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!
    1 small tube white decorator icing, red berry sauce or seedless raspberry/strawberry jam

Notes

To make your own white icing, whisk 1/4 cup confectioners' sugar with a few drops of milk. Spoon into a piping bag with a small round tip.