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Spooky Mummy Hand Pies: Easy Halloween Recipe

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These spooky mummy hand pies are buttery, flaky, and filled with a sweet and tart cherry filling. The mummy look covers up any imperfections in your pastry work, making it the most forgiving Halloween recipe.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus more for dusting)
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 1 large egg, beaten (for egg wash)
  • 1 ½ cups cherry pie filling (canned or homemade)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon cornstarch (if using homemade filling)
  • 24 candy eyes
  • Coarse sanding sugar (optional)

Instructions

  1. Make the dough (or cheat): If using homemade dough, whisk the flour, salt, and sugar together in a large bowl. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces. Drizzle in the ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork it. Shape into a disc, wrap in plastic, and chill for at least 30 minutes. If using store-bought, just l…
  2. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Prepare the filling: In a small bowl, mix the cherry pie filling with the vanilla and almond extracts. If you are using homemade filling, stir in the cornstarch as well. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll the dough out to about ⅛-inch thickness. You want it thin enough to be flaky but thick enough to hold the filling without tearing.
  5. Cut the hand shapes: Using a paring knife or a hand-shaped cookie cutter, cut out hand shapes from the dough. You will need two hands per pie. If you do not have a cookie cutter, just draw a rough hand shape on a piece of cardboard and use it as a template.
  6. Add the filling: Place about 1 ½ tablespoons of the cherry filling in the center of one hand shape, leaving a small border around the edges. Place another hand shape on top and press the edges to seal. You can use a fork to crimp the edges if you want, but pressing with your fingers works fine.
  7. Cut the strips: Use a pizza cutter or knife to cut thin strips of dough, about ½-inch wide. These will be the mummy bandages.
  8. Wrap the mummies: Take a strip of dough and wrap it around the hand, starting at the wrist and working your way up. Leave a small gap for the eyes. Do not worry about making it neat—messy wrappings look more authentic. Tuck the ends of the strips under the hand to secure them. Repeat for each hand.
  9. Add the eyes: Gently press two candy eyes into the exposed gap. Make sure they are secure so they do not fall off during baking.
  10. Egg wash and bake: Brush the entire hand with the beaten egg wash. This gives the pies that beautiful golden color. If you want a little sparkle, sprinkle coarse sanding sugar over the top. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Cool before serving: Let the pies cool on the baking sheet for at least 10 minutes. The filling will be extremely hot right out of the oven.

Notes

Keep everything cold. Warm dough is sticky dough. If your dough starts to feel soft or greasy, pop it in the fridge for 10 minutes. Do not overfill. Stick to about 1 ½ tablespoons per hand. Seal the edges well to prevent leaking. Use a sharp cutter for clean cuts. Work in batches to keep the dough cold. Remember to add the eyes before baking.

Nutrition

Keywords: Halloween, mummy hand pies, cherry hand pies, spooky treats, easy Halloween recipe, hand pies, Halloween baking

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