Spooky Halloween Cherry Pie Recipe

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.
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.
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.
Pour the cooled cherry filling into the dough-lined dish. Cover with the decorative dough top and brush with beaten egg.
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.
Bake your Halloween Cherry Pies in a preheated oven at 180°C (356°F) for 30-40 minutes, or until golden brown.
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.
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.