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Spooky Eye Pies

by elyn_ryn

So I recall saying that I’m 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 scary but are weird, creepy, and unsettling nonetheless. Yay!!!

I have long admired the work of Christine McConnell, who is the quintessential Halloween artist. Her dessert creations are strange, weird, and so realistic that I would have a hard time eating them. Now, these pies are nowhere near her level of artistic ability, but they do cause a stir at a Halloween party. You can create a little Halloween creepy with this easy recipe.

These frozen tart shells by Dutch Ann give you a head start by providing a perfect-sized base for your pies. Just thaw the shells for a few minutes and prick or dock holes (or use pie weights instead).

These shells cook in 12 minutes. You only want them lightly browned. You can make your pie shells, but remember that all the measurements in this post are for using 3 1/2 inch (8.89 centimeters) tarts.

Now the cherry mixture gets added to the tarts. Use cherries canned in light juice (not pie filling) like these Morello Cherries from Trader Joe’s. If you use a different brand of cherries, make sure you buy one with at least the same weight (as listed in the recipe) so that you have enough cherries for 8 tarts.

Using a refrigerated crust, roll it to about 14 inches (35.56 cm) in diameter. Then cut out 8 tops for the tart and place them on the pies and seal the edges with a fork. Be careful when sealing the crust so that you don’t break the cooked crust underneath.

Cut out a 2-inch (5.08) cm) round for making the eye.

Then cut out the eye shape. Click here for a template that you can print and cut out to help size the eye shape correctly. Print it on standard-sized paper. If your cherries are bigger, you might need to enlarge the eye shape.

Cut a cherry in half and place it on the top of the tart.

Fit the crust around the “eye” and then brush with egg white.

Brush the egg white under the top eye crust so that it will stick to the crust beneath it. Bake the tarts for 20 minutes.

Add a reflection dot made from white chocolate and corn syrup to each eye, so they look more realistic.

Then eat your dessert if you don’t mind it looking back at you!

Click here to see a Halloween table with a mood perfect for serving “eye” pies.

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Spooky Eye Pies
Cherry pies with Halloween eyes
Votes: 3
Rating: 5
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Rate this recipe!
Prep Time 20 minutes
Cook Time 32 minutes
Passive Time 35 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 32 minutes
Passive Time 35 minutes
Servings
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a fork, pierce holes in the tart crusts and place 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 degrees Fahrenheit.
  3. 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.
  4. Without overpacking the tarts, 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.
  5. 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.
  6. 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 and crimp with a fork to seal the crust.
  7. From the left-over cherries, pick out 4 of the best cherries and cut in half vertically so you are 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.
  8. 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.
  9. Place the crust over the cherry by gently pressing down on the crust surrounding the eye. It is 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.
  10. Bake for 20 minutes. Remove from the oven and cool.
  11. 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, get 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.
Recipe Notes

This recipe uses 3.5-inch prepared tarts and all the sizes of crust cuts are for that size.  If you use a different size tart pan, you will need to adjust your top crust.

Be sure the pies are cool before putting on the reflection ball or it will melt and run off the eye.

You will have leftover chocolate and corn syrup mixture.

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