Get ready for a spooktacular treat! This Halloween Cherry Pie and Mini Chicken Pumpkin Pies duo is the perfect mix of sweet and savory, all dressed up for the holiday. With fun, festive designs and flavors everyone will love, these pies are sure to be the highlight of your Halloween table!

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Why Make Halloween Pies 🎃🥧👻
Ingredients for Halloween Cherry Pie
Ingredients for Savory Mini Pie
🔪How To Make Halloween Cherry Pie
Recipe Tips
Substitutions
How To Store Cherry Pie
What to Serve With Cherry Pie
FAQ'S
Spooky Halloween Cherry Pie Recipe

Why Make Halloween Pies 🎃🥧👻

Festive and Fun: These pies are the perfect way to celebrate Halloween with creative designs that bring spooky vibes to your table.
Sweet and Savory Options: From the fruity cherry pie to the hearty mini chicken pumpkin pies, there’s something for everyone to enjoy.
Crowd-Pleasers: Whether it’s a Halloween party or a family dinner, these pies are guaranteed to impress with their playful look and delicious flavors!

Ingredients for Halloween Cherry Pie

For the Dough

Flour: The base for a flaky, tender crust that holds the Halloween cherry pie together.
Cold Butter: Ensures a rich and buttery flavor while keeping the crust flaky.
Salt: Balances the sweetness and enhances the pie's overall taste.
Sugar: Adds a hint of sweetness to the pie crust, complementing the cherry filling.
Ice Water: Helps bind the dough ingredients without melting the butter.
Egg: Provides structure and a golden sheen to the crust when brushed on top.

For the Filling

Frozen Cherries: The star ingredient, providing a tart and juicy flavor to the Halloween cherry pie.
Plum: Adds depth with its slightly sweet and tangy notes, complementing the cherries.
Sugar: Sweetens the filling, balancing the tartness of the cherries and plums.
Corn Starch: Thickens the filling, giving it a luscious, pie-perfect consistency.

Ingredients for Savory Mini Pie

Salt: Enhances the overall flavor of the savory pies.
Puff Pastry Dough: A buttery, flaky shell perfect for enclosing savory fillings.
Egg: Used to glaze the dough, ensuring a golden, glossy finish.
Chicken Breasts: Provides a hearty and tender protein for the filling.
Carrot: Adds sweetness and texture to the savory mini pie filling.
Pumpkin: Brings a seasonal twist with its mild, earthy sweetness.
Cheese: Melts into the filling, adding creaminess and savory flavor.

🔪How To Make Halloween Cherry Pie

Step 1: Mix cherries with chopped plums and 100 g of sugar. Let the mixture sit for a few hours (or overnight in the fridge) to extract juice. Transfer the cherries, juice, remaining sugar, and corn starch to a saucepan. Cook over medium heat, stirring until the mixture thickens into a jelly-like syrup. Let it cool completely.

combine flour and butter to make pie crust.

Step 2: Mix flour and salt in a bowl, then add cold butter. Combine until crumbly, and add ice water to form the dough. Cover and refrigerate for 30 minutes.

rolling pie crust out for halloween cherry pie.

Step 3: Divide the dough into two parts. Roll out the first part and place it in a greased baking dish. Prick the bottom with a fork, trim the edges, and refrigerate for 30 more minutes.

Halloween crust with cherry pie filling.

Step 4: Pour the cooled cherry filling into the dough-lined dish. Cover with the decorative dough top and brush with beaten egg.

Step 5: Roll out the second portion of dough on parchment paper. Use a knife to cut out eyes, a nose, and a mouth to create a spooky face. Chill this top layer in the refrigerator for 10 minutes.

Cooked Halloween Cherry Pie with butter crust.

Step 6: Bake your Halloween Cherry Pies in a preheated oven at 180°C (356°F) for 30-40 minutes, or until golden brown.

Step 7: For the savory pies, prepare the filling by sautéing boiled chicken, grated carrots, and pumpkin with oil. Mix with grated cheese, season with salt and spices, and let cool.

adding chicken filling to halloween pies.

Step 8: Cut puff pastry into squares or pumpkin shapes, fill with the chicken mixture, and seal. Brush with egg and bake at 180°C (356°F) for 20-30 minutes until golden brown.

Recipe Tips

Cool the pie completely before slicing to allow the filling to set properly.
Use chilled butter and water to ensure the dough remains flaky and doesn’t become too soft.
Refrigerate the dough twice to prevent it from shrinking while baking.
Don’t overwork the dough when mixing or rolling, as it can lead to a tough crust.
Boil the cherry filling slowly to achieve a smooth and thick consistency without lumps.

Substitutions

Here are 3 substitutions for the Halloween Cherry Pie and Mini Chicken Pumpkin Pies recipe:

For Cherries and Plums: Swap cherries and plums with a mix of raspberries and blackberries for a different berry flavor. Adjust the sugar slightly to balance the tartness.
For Puff Pastry: If puff pastry isn’t available, use refrigerated pie crust or phyllo dough for a flakier or crispier texture.
For Chicken Filling: Replace the chicken with cooked turkey or shredded rotisserie chicken for a convenient or post-holiday option.

How To Store Cherry Pie

Refrigerator: Cover the pie tightly with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
Freezer: Wrap the pie (whole or in slices) in plastic wrap, then aluminum foil. Freeze for up to 2 months.
Reheating: Warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

What to Serve With Cherry Pie

Chocolate Sauce: Drizzle over the pie for a rich and indulgent twist.
Pumpkin Spice Latte: A festive drink that complements the seasonal vibes of the pie.
Warm Custard: Velvety and comforting, it pairs beautifully with the tart filling.
Chai Tea: The spiced notes of chai tea pair wonderfully with the sweet and tart pie.

FAQ'S

Can I make the pie dough in advance?

Yes, you can prepare the pie dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to use.

Can I skip the spooky face decoration?

Absolutely! If you prefer a classic look, you can simply roll out the top layer of dough and create a lattice design or cover the pie entirely without cutting out shapes.

What should I do if my cherry filling is too runny?

If the filling is too runny, cook it a little longer on the stovetop to allow the cornstarch to thicken it properly. Make sure it cools completely before pouring it into the crust.

What are some other spooky designs I can try for the pie?

You can create spiderweb designs, ghost shapes, or even pumpkin faces on the pie’s top crust. Cookie cutters and a small knife are great tools for creating these designs.

How do I prevent the crust from getting soggy?

Refrigerating the pie crust after rolling it out and before filling helps prevent sogginess. Additionally, baking the pie on the lower rack of the oven ensures a crisp bottom crust.

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