Halloween Pie

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This spooky Halloween pie is a hauntingly festive twist on the classic cherry pie. The rich, deep red of the cherry pie filling perfectly with the Jack Skellington inspired pie crust, making it a show-stopping treat for the fall season.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Holiday, Pies

Keyword: Halloween Pie

Servings: Servings

Calories: 190kcal

Author: Jill

Ingredients

32 ounce frozen dark cherries pitted
1 cup granulated sugar
1/3 cup cornstarch
1 squeeze fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon sea salt finely ground
refrigerated pie dough 2 sheets

Instructions

Preheat oven to 400 degrees F.
In a large saucepan, combine cherries, granulated sugar, cornstarch, cinnamon, salt, and lemon juice. Stir to fully coat the cherries, then heat on medium heat until cherries are thawed and mixture is thickened. Stir frequently to keep mixture from sticking to the bottom of the saucepan.
Once the cherries have thickened, set aside to cool slightly.
Roll out one pie dough sheet to a 10 inch circle then transfer the dough to your 8-inch pie dish. there will be overhang and that's okay.
Pour your cherry filling into the pie dish and spread evenly.
Roll out your second pie dough sheet to a 10 inch circle and cut out two holes for eyes, two slits for the skull nose, and a crooked smile.
Gently roll the dough sheet over your pie dish, making sure the skull face is in the center. Press the edges down, slightly sealing the bottom and top crust edges.
Use a fork to fully seal the edges then brush the pie with an egg wash (1 egg + 1 tbsp milk) and sprinkle with Demerara sugar.
Bake on the middle rack for 45-50 minutes. Pie should be golden brown.

Notes

It is important to cool the filling before baking, so the cornstarch can activate and thicken it.
If the edges of the pie are browning faster than the middle, cover the edges with foil until the middle is golden.
The pie will store well for 3-4 days wrapped in foil.

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