These cherry spooky eye pies are perfect for an adult Halloween party. A single cherry gives the appearance of an “eye.” Not only are they spooky, but they are tasty! Included is a template link for cutting the pie pastry to fit over the eye.
A Little Scary Eye Pies
I recall saying that I was not into a scary Halloween, but found myself making these spooky eye pies. And I hoped they would turn out creepy! They are a little more subtle than intensely frightening, but are weird and unsettling. Yay!!!
Inspiration for Spooky Eye Pies
I have long admired the work of Christine McConnell, the quintessential Halloween artist! Her dessert creations are strange and weird, yet so realistic that I wouldn’t want to eat most of them. However, these pies are nowhere near her level of artistic ability, but do cause a stir at a Halloween party. You can create your own Halloween “spooky” with this easy recipe.
Use Pre-Made Pie Tarts Shells
These frozen tart shells by Dutch Ann give you a head start by providing a perfectly sized base for your pies. To get started, thaw the pie shells for a few minutes and then prick or dock holes (or use pie weights instead).
These shells cook for 12 minutes. You only want to lightly brown them. You can make your pie shells, but remember that all the measurements in this post are for 3 1/2-inch (8.89 centimeters) tarts.
Use Canned Cherries for Eye Pies
After baking the shells, the cherry mixture gets added to them. Use cherries canned in light juice (not pie filling), like these Morello Cherries (from Trader Joe’s). If you use a different cherry brand, make sure you buy ones with at least the same weight (as listed in the recipe), so you have enough cherries to make 8 tarts.
Use a Pre-Made Pie Crust for the Pie Tops
Follow these instructions to make the top pie crusts. You will cut two crusts for each pie: one to exactly fit the top and seal the cherry filling, and another smaller one to make the eye.
- Use a refrigerated pre-made crust. Leave it on the countertop for a few minutes to soften it, making it easier to work with.
- Roll the crust to about 14 inches (35.56 cm) in diameter.
- Then cut out 8 tart tops and place them on the pies. Use a round cookie cutter or a glass with the same diameter as the tart shell. The top diameter of the pie shells I used was about 3 inches.
- Place the pie crusts on the pies.
- Seal the edges with a fork. Be careful when sealing the top crust to prevent the bottom crust from breaking.
- Cut a smaller (2 inches in diameter) round crust to use on top of this crust.
Use a cookie cutter (or a toddler’s cup, small glass, or vase) to cut out a 2-inch (5.08) cm) round for making the top crust for the eye.
Cut the Eye Shape Using the Template
Follow these instructions to cut out the eye shape.
- Click here for a template you can print and use to help size the eye shape correctly.
- Print it on standard-sized paper and then cut out the circle and the eye hole.
- Place the template over the 2-inch round pastry top.
- Use a knife to cut the pastry into the shape of an eye.
- Enlarge the eye shape with a knife if your cherries are extra large.
Add an “Eye”
Cut a cherry in half and place it in the center of the pie crust.
Fit the crust around the “eye” and then brush with egg white.
First, brush the egg white under the top eye crust so it sticks to the crust beneath it. Then, bake the tarts for 20 minutes. Finally, let the pies cool.
Add Reflection Dots to the Eyes
Add a white-chocolate-and-corn-syrup reflection dot to each eye to make them look more realistic. Make sure the pies have cooled before you place the reflection dots on the eyes. The dots will melt if you add them to hot pies.
Then eat your dessert if you don’t mind it looking back at you!
Other Halloween Posts You Might Enjoy
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Spooky Eye Pies
Equipment
- (1) 3.5-inch round cookie cutter (or use a drinking glass this size)
- (1) 2-inch round cookie cutter (or use the template to cut this size)
- a baking Sheet
- parchment paper
- a rolling Pin
Ingredients
- 8 frozen pie tart shells, thawed for 15 minutes (Dutch Ann used in this recipe)
- 1 prepared pie crust (refrigerated)
- (1) 24.7 ounce jar Morello Cherries in light syrup (or equivalent – Trader’s Joes used in this recipe)
- ¾ plus 4 teaspoons, divided granulated sugar
- ¼ teaspoon salt
- 2 tablespoons tapioca starch (or flour)
- 1 egg white
- 1 tablespoon white chocolate chips
- 1 teaspoon corn syrup
Instructions
- Preheat oven to 350°F.
- Using a fork, pierce holes in the tart crusts, place them on the baking sheet, and cook for 12 minutes or until very lightly browned. Remove from the oven and cool slightly. Reset the oven to 400°F.
- Pour the cherries and 1 cup of the cherry juice into a mixing bowl. Add 3/4 cup of sugar, tapioca flour, and salt. Stir well and let sit for 15-20 minutes. Stir well right before using the cherries.
- Without overpacking, add the cherries and juice to the cooked tarts. There will be leftover cherries and juice. Place 1/2 teaspoon of sugar on the top of the cherries in each filled tart.
- Roll the prepared crust to about 14 inches in diameter. If you don't have a rolling pin, use a cup. Be sure to dust the surface and pie crust with flour.
- Use the 3.5-inch cookie cutter to cut 8 circles from the crust. Then cut (8) 2-inch circles. Place the 3.5-inch crusts over the filled tarts, then crimp with a fork to seal.
- From the leftover cherries, pick out 4 of the best cherries and cut them in half vertically, cutting end to end where the cherries were pitted. Place a half cherry in the middle of each tart with the smooth side facing up.
- Cut out an eye shape in the middle of each 2-inch crust. Use the provided template or create another eye shape. Make sure the slot is not larger than the cherry eye. If you are using larger cherries, cut the eye slot a little bigger.
- Place the crust over the cherry by gently pressing down on the crust surrounding the eye. It should be a snug fit so the crust fits up to and around the cherry (like an eye in a socket). Brush the top of the pie with the egg white. Brush under the 2.5-inch circle so it helps it adhere to the crust below it.
- Bake for 20 minutes. Remove from the oven and cool.
- In a small microwave-safe container, melt the white chocolate and corn syrup for 30 seconds or until the chocolate is melted. Stir after the first 30 seconds. Do not overheat. Mix well and let the mixture cool enough to touch. Using a toothpick or knife tip, pick up a very small amount and roll it between your fingers to form a tiny ball. Place the ball on the top side of the cherry eye to create a light reflection. See the pie photos for an example.