Ingredients
Scale
- 1 package (14 oz) refrigerated pie crusts (or homemade if you prefer)
- 1 cup raspberry jam or fresh raspberries (mashed with a bit of sugar)
- 2 tablespoons sugar (optional, for sweetness)
- 1 tablespoon cornstarch (optional, for thickening if using fresh raspberries)
- 1 egg (for egg wash, optional)
- 1/2 cup white icing (store-bought or homemade)
- Candy eyes (or small chocolate chips for eyes)
- Flour for rolling out dough
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. - Prepare the Pie Crust:
Roll out the pie dough on a lightly floured surface. Using a round cookie cutter (about 3 inches in diameter), cut out circles of dough. You’ll need two circles per mummy pie—one for the bottom and one for the top. - Make the Filling:
If using fresh raspberries, mash them in a small bowl and mix with the sugar and cornstarch to thicken the filling. If using store-bought raspberry jam, you can skip this step. Spoon about 1 tablespoon of the raspberry filling onto the center of each bottom pie circle. Be sure to leave a small border around the edges. - Create the Mummy Lattice:
Place the second pie dough circle over the raspberry filling and cut strips of dough about 1/2 inch wide. Lay these strips across the top pie crust in a criss-cross pattern, leaving gaps to create a “mummy bandage” look. Make sure to press the edges of the dough strips down slightly so they stick. - Add Egg Wash (Optional):
For a golden, shiny crust, brush the top of the pies with a lightly beaten egg mixed with a tablespoon of water. This step is optional but adds a nice finish. - Bake the Mummy Pies:
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on them in the last few minutes to avoid burning the edges. - Decorate the Mummies:
While the pies are cooling, prepare the mummy eyes. Once the pies are cool enough to handle, pipe the white icing across the top of the pies to mimic the look of mummy bandages. Add two candy eyes to each pie for the finishing touch. (If using chocolate chips for eyes, you can simply press them into the icing before it sets.) - Serve:
Serve your adorable Raspberry Halloween Mummy Pies as a sweet treat at a Halloween party or as a fun after-dinner dessert. Pair them with a glass of milk or a seasonal beverage like apple cider.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 220 kcal
- Fat: 11g
- Carbohydrates: 31g
- Protein: 2g