Halloween Pies For Fun Festive Meals!
If you are looking for something festive to make for your family during the Halloween season, we have a sweet and a savory option here. This Sweet Cherry Pie and these Savory Meat filled Mini Pumpkin Pies would be perfect for Halloween dinner (or really anytime in the fall).
You can really use this idea for any of your favorite pies, or instead of meat pies, make a chicken pot pie using these crust cut outs too.
We show you how to make your own homemade crust here, but you could also use a premade pie crust, or even sheets of puff pastry, for a shortcut.
Ingredients for the Halloween Cherry Pie
One Pie Crust for the Cherrie Pie, and one for the mini pies (top and bottom). You can use either store bought pie crust, or we have a recipe to make your own below.
How To Make Filling for Jack O’ Lantern Cherry Pie –
1 3/4 cups Frozen cherries
1 cup Sugar
2 Tblsp Corn starch
How to make the Halloween Cherry Pie
It is a good idea to prepare the filling for this pie a little bit in advance for maximum flavor. You can chop the plums ahead of time, and add them to the cherries, with 1/2 cup of the sugar and leave for a couple of hours (or overnight in the refrigerator). This lets the flavors marinate together ahead of time.
Pour the cherries and juice into a small saucepan, then add the remaining 1/2 cup of sugar, and the corn starch and mix. Put the pan on medium heat and, stirring constantly, bring it to a boil. Boil it for 2-3 minutes.
You will notice how the syrup will thicken, the consistency will resemble jelly. Cool the cherries and it will also thicken the syrup.
Roll out your pie crust, and line the bottom of a pie dish with one layer of the crust.
Roll out the second part of the dough into a layer on parchment and cut out the eyes, nose, draw a mouth with a knife. Put it in the refrigerator for 10 minutes.
Put the cherries with the syrup in pie pan that has been lined with one sheet of the dough.
Next, cover with the second part of the dough.
Brush the pie with egg. Bake the pie in a preheated 350 degree oven for 30-40 minutes, or until pie crust is golden brown.
Ingredients for the Halloween Meat Pie
2 sheets of Puff pastry dough (you can use the pie crust for these two, but the puff pastry goes well with the savory flavors in this pie)
2 cups of cooked and shredded chicken breasts
1 Large Carrot shredded
1 1/2 cups of diced Pumpkin
1/2 cheddar Cheese
1/4 tsp nutmeg
Salt to taste
How to make the Halloween Meat Pie
Prepare the ingredients for the filling of mini-pies, by salting the chicken, then cooking your chicken first, and then your carrots and pumpkin in a frying pan (add some butter or oil to keep it from sticking).
Shred the chicken and add it to the cooked grated carrots and pumpkin.
Lastly add the cheese, and mix. Add salt and spices to the filling, pour in the prepared cheese.
Let the filling cool for 10-15 minutes.
Unfold the puff pastry sheets, and defrost according to directions on the box.
Cut the puff pastry into pumpkin shapes about the size of a dessert plate, once defrosted. Transfer to parchment paper lined baking sheet.
You should be able to get around 3 pumpkins per sheet of pastry dough. Cut out three more pumpkin shapes, the same size as the first, only cut out the face for these ones too. They will be your top layer.
Add the filling to the dough and cover with the second halves of the dough (the ones with faces cut out).
Brush the pies with egg wash and bake until golden brown in the oven at a temperature 350 degrees (approximately 20-30 minutes).
How to Make the Dough for the Pie Crust (use this for both pies)
Ingredients for the dough –
1 1/4 c Flour
3/4 Cold butter
1/2 tsp Salt
1/2 tsp Sugar
1 tsp Ice water
How to Make the Dough –
In a bowl mix flour and salt.
Add cold butter and mix.
Add water and mix.
Cover the dough and refrigerate 30 min.
One the dough is chilled, divide the dough into two parts.
Roll out the first part of the cooled dough over a baking dish, and then put the second sheet into a greased pie baking dish. Prick the bottom with a fork, and trim off the excess dough at the edges with a knife. Put it to the refrigerator to 30 minutes more to chill again.
After chilling for 30 minutes, it should be ready for you to cut out your Jack O’ Lantern face shapes in the top layer.