These mummy hand pies are a quick and easy 5-ingredient treat perfect for Halloween. Crisp pie crust is filled with berry jam and topped with a sweet icing glaze.
1⁄3cupred berry jam(any type of jam, like mixed berry, raspberry, cherry, blackberry, blueberry)
1largeeggbeaten with a splash of water
1 1⁄4cuppowdered sugar
1-2tablespoonsmilkas needed
Instructions
Baking the Hand Pies
Preheat the oven to 375ºF and line two large baking sheets with parchment paper.
Unroll the refrigerated pie crusts onto a very lightly floured surface and cut out as many mummies as you can (you should be able to get 10 per pie crust for a total of 40 mummies).
(Optional) Gather all of the leftover pie crust together into a ball and roll it into a 1⁄8” thick rectangle. Cut out as many mummies as you can again (this time you should be able to get another 12 mummies).
Place as many mummies as will fit on the baking sheet, making sure to leave at least an inch of space between each one.
Fill the center of each mummy with 1-2 teaspoons of red berry jam.
Lightly brush the egg wash around the edge of each mummy. Place another mummy on top and press the edges to seal in the jam. If you want to crimp the edges of each mummy with a fork, feel free to– but if you pinch the seams to seal in the filling, crimping isn’t required.
Brush the top of each mummy with egg wash and then poke each mummy with a fork to create a vent.
Bake for 13-15 minutes or until the mummies are golden brown.
Allow the mummies to cool completely before frosting.
Frosting the Hand Pies
When you’re ready to decorate, whisk together the powdered sugar and milk. The mixture should be thick but pipeable. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Transfer the frosting to a piping bag or a Ziploc bag with the end cut off.
Drizzle the frosting over each mummy.
To make the eyes, place any remaining frosting in a small bowl and add one drop of black food coloring. Mix to combine and then transfer to a piping bag and pipe two small eyes on each mummy.
Allow the frosting to set completely (about 20 minutes) and then enjoy. Store any leftovers in an airtight container in the fridge for up to two days.
Video
Notes
Equipment Notes:
We've used second largest size from this set of cookie cutters: https://amzn.to/3vifu83
Ingredient Notes:
We used refrigerated pie crust in this recipe, but you could use your favorite homemade crust.
You could use any red berry jam in these hand pies– or mixed berry, cherry, strawberry, raspberry, or a combination.
Egg helps seal the hand pies and helps them brown in the oven.
Powdered sugar gives sweetness and structure to our frosting.
Milk helps thin the frosting to our desired consistency.
If you want to make it a vanilla frosting, feel free to add a small splash (about 1/8th teaspoon) of vanilla extract.