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!