Description
This spooky Halloween Pie features a sweet and tangy cherry filling encased in a flaky double crust with a fun skull face cutout on top. Perfect for festive fall celebrations, this cherry pie combines the warmth of cinnamon with the brightness of lemon juice for a deliciously eerie dessert.
Ingredients
Scale
Filling
- 32 ounces frozen dark cherries (pitted)
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon finely ground sea salt
- 1 squeeze fresh lemon juice (about 1 tablespoon)
Crust
- 2 sheets refrigerated pie dough
Topping
- 1 egg
- 1 tablespoon milk
- Demarara sugar, for sprinkling
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) and let it fully preheat while you prepare the filling and pie.
- Make the Cherry Filling: In a large saucepan, combine the frozen pitted cherries, granulated sugar, cornstarch, ground cinnamon, sea salt, and fresh lemon juice. Stir the ingredients to fully coat the cherries. Cook over medium heat, stirring frequently, until the cherries thaw and the mixture thickens, making sure it doesn’t stick to the pan.
- Cool Filling: Once thickened, remove the pan from heat and set the cherry filling aside to cool slightly, allowing the flavors to meld.
- Prepare Bottom Crust: Roll out one sheet of refrigerated pie dough into a 10-inch circle. Carefully transfer it into an 8-inch pie dish, letting any overhang remain; this will help seal the top crust later.
- Fill the Pie: Pour the cooled cherry filling evenly into the bottom crust-lined pie dish, spreading it out smooth.
- Design Top Crust: Roll out the second pie dough sheet to a 10-inch circle. Using a knife or cutters, cut out two holes for eyes, two slits for the nose, and a crooked smiling mouth to create a fun skull face.
- Place Top Crust: Gently position the cutout dough over the cherry filling, centering the skull face. Press the edges of the top crust against the bottom crust to seal slightly.
- Seal and Glaze Edges: Use a fork to firmly seal the edges all around. Beat together one egg and one tablespoon of milk to make an egg wash. Brush this mixture over the top crust to create a beautiful golden finish once baked, then sprinkle Demerara sugar over the top for added texture and sweetness.
- Bake: Place the pie on the middle rack of the oven and bake for 45 to 50 minutes, or until the crust turns golden brown and the filling is bubbly. Remove from oven and allow the pie to cool before serving.
Notes
- Ensure the cherry filling is not too hot before adding the top crust to avoid making the dough soggy.
- Using Demerara sugar adds a lovely crunch and subtle molasses flavor.
- You can substitute fresh cherries if in season; reduce cornstarch slightly as fresh cherries have more juice.
- For a vegan option, substitute the egg wash with a plant milk and maple syrup mixture.
- Chilling the pie dough sheets prior to rolling helps with easier handling and better crust texture.
