Need something spooky for an All Hallows Eve feast? Try this deceptively easy haunted Halloween pie.
Seriously, this thing looks so cool. But there’s nothing to it - just some fancy knife work in the pastry.
You can make this in any flavor you like. But sweet cherries are my favorite for that bloody finish.
Spooky Halloween Cherry Pie
Pie might not be the first thing you think about when discussing Halloween desserts. But if you’re having a dinner party, it’s such a fun option!
And if you start with store-bought pie dough and canned pie filling, it comes together in a snap.
I’ve made quite a few spooky designs, and the trick is to use a sharp knife. But luckily, when it comes to creepy faces, you really can’t go wrong.
Here’s what you need to make this yummy cherry pie:
- Pie Crust: For the base and the top. I have a terrific shortcrust recipe if you want to make it yourself. But feel free to buy pre-made.
- Cherries or Mixed Berries: Like I said, I like cherries because they look more like blood. If you go with mixed berries, it will look more blue-purple. But it will still look amazing!
- Granulated Sugar: To sweeten the filling and give it a syrupy texture.
- Cornstarch: The thickening agent. It helps the berry and sugar mixture gel together.
- Lemon Juice: It lifts the fruity flavors and balances the sweetness.
- Almond and Vanilla Extract: For aroma and flavor.
- Egg (for egg wash): To brush over the top so it turns golden and glossy.
You’ll find details of the recipe ingredients and method at the bottom of the post. But here is a quick rundown:
- Mix the cherries/berries, sugar, cornstarch, lemon juice, almond extract, and vanilla extract in a bowl.
- Roll the pastry if using homemade. Then, fit the pie crust into a 9-inch pie dish.
- Pour the filling into the crust and set it aside.
- Roll the pastry for the top or unroll the ready-made pastry. Then, take a sharp knife and carve out a face.
- Gently beat the egg in a bowl, brush some egg wash over the edge of the pastry, and gently lay the top crust over the top.
- Cut the excess pastry away and brush egg wash over the top.
- Bake at 375°F (190°C) for 45-50 mins until golden and bubbling.
- Cool before serving and enjoy!
Not a cherry or berry lover? Try one of these fun variations:
Tropical Terror: Swap out the darker fruit for a mix of diced pineapples, mangoes, and papayas.
Apple Apparition: Use thinly sliced apples mixed with cinnamon and nutmeg for a classic fall flavor.
Pumpkin Phantom: Make a pumpkin pie filling and use the decorative crust for a haunted pumpkin pie look.
Tips and Tricks
If you want to make your own pastry, here’s another recipe I always turn to. Just remember to make it in advance so it has time to rest and chill before rolling it out.
Other than that, here are a few tips to keep in mind:
- Brown crust - if the crust is browning too much, add a pie shield or gently lay some foil over the top.
- Cutting the face - don’t worry about being neat. In fact, I think it looks best if you make it jagged and rough.
- Add food coloring - mix a small amount of red food coloring with corn syrup and paint extra blood on the top pastry.
- Don’t limit your designs - try faces, spiders, bats, or ghosts.
How to Store Cherry Pie
I don’t recommend making cherry pie ahead. With the fruity filling, the pastry will start to soften after a few hours.
Instead, you can make and roll the pastry, and even cut the spooky face. Then cover it and keep it in the fridge until you’re ready to bake it.
As for leftovers:
Store Leftovers in the Fridge
When the pie is completely cold, cover the entire dish with plastic wrap and foil, then pop it in the fridge for up to 3 days.
Freeze the Pie
You can make this haunted Halloween pie ahead if you choose to freeze it.
Simply make the pie as instructed, but instead of baking it, double wrap it in plastic and foil, then freeze for up to 3 months. Bake it from frozen and add about 20 minutes to the cooking time.
Reheat single portions in the microwave. Or, reheat larger pieces by baking in the dish at 350°F for about 15 minutes or until warmed through.
Haunted Halloween Pie
- For the Pie:
- 1 pre-made pie crust (or homemade, if you prefer)
- 5 to 6 cups fresh or frozen cherries, pitted
- 3/4 to 1 cup granulated sugar (adjust based on sweetness of cherries)
- 2 to 3 tbsp cornstarch (more if using particularly juicy cherries)
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
- For the Decorative Top:
- 1 pre-made pie crust (for creating the spooky face and spiders)
- 1 egg (for egg wash)
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the fruit, sugar, cornstarch, lemon zest, and lemon juice. Mix well and set aside.
- Roll out the pie crust and gently lay it into a 9-inch pie dish. Carefully press the pastry into the dish, leaving some over the edges.
- Pour the fruit and sugar mixture into the pie crust. Spread it evenly.
- Roll out the second pie crust and cut out a spooky face.
- Gently lift the pastry and lay it over the pie dish. Cut away any excess and brush it with a gently beaten egg.
- Place the pie in the oven and bake for 45-50 minutes or until the crust turns golden brown and the filling bubbles.
- Remove the pie from the oven and let cool completely before serving.
- Serve with whipped cream and enjoy!