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Halloween Hand Held Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 92 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 10 hand pies
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

These Halloween Hand Held Pies are a festive and fun treat perfect for spooky celebrations. Made with ready-made pie crusts filled with sweet raspberry jam and decorated with melted marshmallow to create a mummy-wrapping effect, these hand pies are easy to bake and delightful to eat. Cute candy eyes add a creepy yet adorable finishing touch, making them a perfect Halloween party snack for kids and adults alike.

Ingredients

Units Scale

Pie Crusts

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the hand pies.
  2. Prepare Pie Crusts: On a lightly floured surface, roll out the ready-made pie crusts to even thickness. If you prefer, you can use homemade pie crust for this recipe.
  3. Cut Shapes: Use a gingerbread man cookie cutter to cut out as many shapes as possible from the pie crusts. Make sure you have an even number to create matching tops and bottoms for the hand pies.
  4. Assemble Pies: Place half of the cut-out shapes on the lined baking sheet. Spoon a small amount of raspberry jam onto the center of each shape, leaving a border to seal. Place the remaining shapes on top, then press edges together firmly using a fork to seal each pie.
  5. Egg Wash: Brush the tops of the hand pies with the beaten egg yolk to help them develop a golden, shiny crust while baking.
  6. Bake: Bake the pies in the preheated oven for about 10 minutes or until they turn golden brown.
  7. Cool: Remove the baking sheet from the oven and transfer the pies to a wire rack. Allow them to cool completely before decorating.
  8. Melt Marshmallows: Place mini marshmallows in a microwave-safe bowl and microwave in 15-20 second intervals, stirring in between until the marshmallows have melted into a smooth, slightly cooled drizzle-ready consistency.
  9. Decorate: Drizzle the melted marshmallow over the cooled hand pies to mimic mummy wrappings. Quickly add candy eyes onto the marshmallow while it is still wet so they adhere well.
  10. Final Cool: Let the decorated pies cool completely to set the marshmallow drizzle before serving. Optionally dust with powdered sugar for extra sweetness and appearance.

Notes

  • Ensure the hand pies are completely cool before drizzling with melted marshmallow to prevent it from melting too much and losing shape.
  • Use a light hand when filling to avoid overflow during baking.
  • Store the finished hand pies in an airtight container to keep them fresh for up to 2 days.
  • Mini marshmallows can be substituted with marshmallow fluff melted gently if preferred.
  • For a dairy-free version, check that pie crust and egg wash substitutes are used accordingly.

Nutrition

  • Serving Size: 1 hand pie (approximate)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/halloween-hand-held-pies-recipe/