Mummy Hand Pies
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Mummy Hand Pies – A FUN and EASY Halloween treat that kids and adults alike both love! Buttery flakey pie crust with tangy-sweet cherry pie filling give great flavor to these festive and whimsical little goodies! Use store bought pie crust to save time and they’re ready in 45 minutes. These little mummies will be the hit of your Halloween party!
Mummy Hand Pies Recipe
The magic and thrill of Halloween is what I remember most as a kid about the holiday. I was excited every year for months before the big deal, carefully debating and planning out what my costume was going to be that year.
My dress-up days are behind me, but that won’t stop me from getting in the Halloween spirit with these festive little mummy hand pies.
The cherry pie filling is tart yet sweet contrasted with the buttery pie crust. It’s light and flaky. Just think of these cherry mummy hand pies as cherry pie, in a much cuter format!
I am not a person who loves to decorate cupcakes with sky high frosting or make complicated themed desserts.
So I promise you, these are fast and easy. In fact, you’ll have them ready from start to finish, cut out, baked, and ready to devour in 45 minutes flat.
Ingredients In Mummy Hand Pies
To make these spook-tackular treats, you’ll only need four ingredients. I’m telling you, these are so easy!
Get out the following:
- Refrigerated pie crust (or scratch pie crust)
- Pie filling
- Granulated sugar
- Decorative candy eyes, optional
How To Make Mummy Hand Pies
Begin by preheating your oven to 350F and line a baking sheet with parchment paper.
Unroll one pie crust and using a gingerbread man cookie cutter, cut as many shapes out as you can. These gingerbread men will become your mummies.
Place them on the prepared baking sheet. Add a dollop of pie filling to the middle of each mummy.
Unroll the second pie crust and cut thin strips which will be used as mummy wrap.
Dip your finger in water and wet around the edges of each mummy, place the mummy strips gently over the pie filling, and gently press to seal down the edges of your mummy wrap.
You can do whatever pattern you like and is easy to maneuver. I make X’s across the midsections with strips that I pre-trim, lay down, and then seal gently.
Brush with egg, sprinkle with sugar, and bake for about 20 minutes or until golden browned.
If you’re adding the decorative candy eyes, add them immediately after you take them out of the oven.
The residual heat will help seal and “glue” the eyes down so they don’t come off as easily.
What Kind Of Pie Crust Is Best for Hand Pies?
I used store bought refrigerated pie crust to keep this fun little treat as easy and possible.
However, if you’re feeling like you want to go homemade all the way, then make up a batch of my Flaky All Butter Pie Crust and it will be the perfect amount of crust for this recipe since it makes two.
Storing Mummy Hand Pies
The mummy hand pies will keep at room temp for up to 5 days and longer in the fridge, about a week.
Additionally, they freeze well for up to 3 months. To thaw, place them in the refrigerator overnight.
Tips for The Best Mummy Hand Pies
Keeping the crust chilled until ready to use is helpful when you’re handling the cutouts and making the thin mummy strips.
Plus, pie crust in general always turns out better when it’s kept cold and then baked. Air bubbles form when there’s a temperature contrast of cold crust and a hot oven, and this keeps pie crust generally speaking lighter and flakier.
Depending on the size of your cookie cutter you’ll need to adjust and watch the baking time in the oven. Obviously small mummies will bake more rapidly than larger ones.
I used cherry pie filling because I tend to keep it on hand. Plus, it’s festive for Halloween with the whole red “scary look” although these are definitely more cute than scary. However, you can use whatever flavor of pie filling you’d like.
After baking, I decorated the cherry-filled mummy hand pies with decorative candy eyes.
This is optional, however they really help put a big wallop of cuteness into the mummies. If you’re making these for a kids party or Halloween in general, I definitely recommend going the extra mile and adding them.
- 2 refrigerated pie crusts (or homemade scratch pie crust), cold
- 2/3 cup cherry pie filling (or your favorite flavor). divided
- 1 large egg, lightly beaten
- 1/4 cup granulated or turbinado sugar, divided
- decorative candy eyes, optional
- Preheat oven to 350F and line one or two baking sheets with parchment paper; set aside. Depending on the size of your mummies will dictate if you need one or two baking sheets; they expand a bit while baking but not too much.
- On a clean work surface such as your kitchen countertop, unroll one of the refrigerated pie crusts (or scratch pie crust). Tip - Lightly flour your counter if you notice the crust wanting to stick.*
- Using a gingerbread men cookie cutter, cut out as many mummies as you can, and transfer them to the prepared baking sheets.* (See Notes)
- Add about 1 teaspoon of pie filling to the center of each mummy. I like to use 1 cherry plus a little of the sauce. If you're making larger mummies, use a bit more.
- Unroll the second sheet of pie crust, and using a pizza cutter (easiest I think) or a sharp knife, slice 1/8th-inch strips which are now the mummy wraps.** (See Notes)
- Trim the strips as needed to cover over the middle portion of the mummies as well as head area if desired. Make an X or two X's worth of mummy wrap, or whatever looks to be visually correct given the size of your cutouts.
- Then dip your finger in water and gently wet around the edges of the mummies.
- Then place the mummy strips over the mummies. Repeat as desired.
- Gently press the edges of the mummy wrap to seal.
- Evenly and lightly brush with egg.
- Evenly sprinkle with the sugar.
- Bake for about 20 minutes, or until lightly golden browned. Depending on the size of your mummies, baking times will vary so keep an eye on them. I recommend rotating your baking sheet one time midway through baking.
- Optionally (but recommended) immediately after baking if you're adding the decorative candy eyes, do so right away. The carryover and residual heat will help "glue" the eyes down and help them to adhere so they aren't as prone to falling off later.
- Serve mummies as soon as they're cool enough to eat. Mummies will keep airtight at room temp for up to 5 days or in the fridge for up to 10 days, or in the freezer for up to 4 months. Note that as time passes, the crust will not have the same flakiness and crispness that it has when freshly baked.
*If using a small cutter, you'll yield about 14 mummies; and with a large about 6. Baking time will vary based on the size of the mummies.
**When working with the pie crust, keep it refrigerated or as chilled as possible because not only will it be easier to work with, cut out into shapes and strips, the finished mummies will have a nicer, lighter, flakier texture. Cold pie crust is always the way to go and is best.
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 110mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 2g
Favorite Halloween Recipes:
Loaded Halloween Cream Cheese Brownies – Ultra fudgy, rich brownies topped with a layer of orange cream cheese, sandwich cookies, and chocolate chips!
Chocolate Chip M&M’s Halloween Cookies — Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with M&M’s and chocolate chips!
White Chocolate Candy Corn Cookies — These Halloween cookies are PACKED with candy corn and white chocolate chips. They’re easy to make and are always a hit with the kids!
Candy Corn and White Chocolate Blondies — The blondies are super soft, slightly chewy, and buttery. The candy corn stays chewy after it’s baked and the contrast of the dense, moist, tender bars against the chewy candy corn is great.
Chocolate Peanut Butter Candy Bars — The bars are no-bake, easy, loaded with bold peanut butter flavor, and plenty of chocolate. There’s both a layer of melted chocolate and assorted candy bar pieces adorn the top.
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