Mummy Apple Hand Pies

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Mummy Apple Hand Pies are a fun and creative twist on the traditional apple pie. These cute little pies are perfect for a Halloween party and also a fun Fall treat for your family.

mummy apple hand pie close up

Halloween Hand Pies

Mummy Apple Hand Pies are the ultimate crowd-pleasers! These crispy pastries are not only scrumptious but also super easy to enjoy on the go. Encased in a flaky, golden crust that’s expertly shaped like bandages, these pies are filled with a warm, spiced apple mixture that strikes the perfect balance between sweet and tangy. They’re an absolute must-have for Halloween parties, adding a fun twist to the spooky season. Whether you’re a baking newbie or a seasoned pro, these pies are a breeze to make and will leave everyone smiling with every bite.

Some other fun ways to make apple pie are Apple Pie Cookies, Apple Pie Tacos, Apple Pie Bombs, Apple Pie Dip and Apple Pie Wontons.

Ingredients For Mummy Apple Hand Pies

  • Puff pastry dough  – Use store-bought puff pastry sheet to save time, or make your own from scratch for an extra special touch. After filling the pastry, you will use an egg to do an egg wash.
  • Apple pie filling– I am using my favorite homemade apple pie filling recipe but you can also use store bought apple pie filling.
  • Powdered sugar and milk  – You’ll use these to make a simple glaze that’s perfect for drizzling over the pies.
  • Candy eyeballs – These are optional, but add a fun and spooky touch to the mummy face.

How to Make Mummy Apple Hand Pies

The kids will love helping to create these spooky pies!

Cut the Puff Pastry: On one piece, cut the puff pastry into 1/4″ thin strips using a pizza wheel or sharp knife. Then cut them down into 3″ strips. On the other sheet cut 12 uniform rectangles.

Make the Mummy Hand Pies: Add a heaping spoonful of pie filling to the center of the rectangles. Use the egg wash to brush the edges of the rectangles. Place the smaller strips of puff pastry across the top of the rectangles. Use a crisscross pattern. Use the egg wash to hold down the edges. Leave a space for the eyes. Pinch to seal the edges. Bake until golden brown.

 Finish Touches: Combine the powdered sugar and milk in a small mixing bowl. Once the strudels are cooled, add the glaze to the top of the mummy hand pies. Add the eyes. Let the glaze firm and enjoy.

mummy apple hand pie

Can I Use Different Filling?

Absolutely! The puff pastry and mummy design would work well with any fruit filling or even a savory filling. Feel free to get creative and use your favorite fillings. Pumpkin tastes so good.

Storing & Making Ahead

These hand pies are best enjoyed fresh, but can be stored in an airtight container for up to 3 days. However, the glaze may become slightly soggy over time. To refresh, simply reheat in the oven or toaster oven.

Make-ahead – You can assemble the hand pies and freeze them before baking. When ready to bake, simply remove from the freezer and add a few extra minutes to the baking time. These make for a great make-ahead dessert or snack option.

mummy apple hand pie side view

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Mummy Apple Hand Pie

Mummy Apple Hand Pies are a fun and creative twist on the traditional apple pie. These cute little pies are perfect for Halloween, but they are also great for any fall gathering or even just as a special treat for your family.
Servings: 12
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes



  • On a lightly floured surface, roll out both sheets of puff pastry until they are 1/4” thick.
  • Using a pizza wheel or sharp knife, cut one sheet horizontally into strips. Try not to make straight uniform cuts. Then cut the strips into smaller 3” strips.
  • On the second sheet, cut into 12 uniform rectangles.
  • Add a heaping spoonful of pie filling to the center of each rectangle, leaving a 1/2” border.
  • Whisk the egg to make an egg wash and brush the border of the rectangles.
  • Place the smaller strips of puff pastry across the top of the rectangles in a crisscross pattern, if you overlap the strips along the border, use the egg wash to bind the strips together. Leave openings between the strips to expose the pie filling and imitate a spooky mummy wrap.
  • Pinch the border of the strudel to seal it.
  • Bake on parchment at 350° for 15 or until crispy golden.
  • Once cooked, let the strudels cool before icing them.
  • While the strudels cool, add the powdered sugar and milk to a mixing bowl and whisk until the smooth icing is formed.
  • Once the strudels have cooled, apply the icing however you like, either pouring over or using a squeeze bottle for a more controlled application.
  • Add the eyes to each mummy strudel.
  • Let the icing firm a bit and enjoy!

Last Step:

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Calories: 310kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 131mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg


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