Week 43 – Mummy Hand Pies
You can watch the short video HERE
This recipe cut a lot of corners, but was so cute and fun, that I will keep it in rotation!
Can you make your own pie crust? Sure! But you don’t have to. I chose to use store-bought. Can you make your own filling from scratch? Sure! But you don’t have to! A few tablespoons of jam, a sprinkling of cinnamon sugar, a glop of Nutella will do just fine!
Honestly, because of the small size of these pies, everyone can pick their own fillings! It is a really fun bake to make with kids. Just make sure you don’t forget to get the candy eyeballs. Mine came from Walmart.
My pies were in the oven for 20 minutes, which was a little too long. Be mindful of those store bought pastry shells, sometimes they are quite thin, so you need to adjust your baking time accordingly, or at least keep a close watch on things. I didn’t because it was late and I was sooooo very tired!
If you make these, let me know what kind of filling you used and how they turned out!
Print
Ingredients
pastry for 9″ double-crust pie
Candy Eyeballs
Egg wash (1 egg beaten with 1 tbsp water)
2 tbsp melted butter
- Filling Ideas
Brownsugar and cinnamon
Raspberry Jam
Strawberry Jam
Pumpkin and crushed pecans
Nutella
Applebutter
Directions
- Preheat the oven to 400°F.
- Roll out half the prepared dough into a large rectangle about 9″ x 13″. The dough should be a little less than 1/4″ thick.
- Cut out four 5″ x 2″ rectangles. (The remaining dough will be used for the wrappings.) Transfer the rectangles to a baking sheet lined with parchment. Repeat with the other half of the dough, making a total of eight rectangles.
- Collect the scraps of dough and reroll them about 1/8″ thick. Use a pastry wheel or pizza cutter to cut thin strips about 1/4″ wide; no need to be too particular about the exact size. Set the strips of dough aside.
- o make jam-filled mummy hand pies: Scoop about 2 tablespoons of jam onto the center of four of the dough rectangles. (A tablespoon cookie scoop works well here.) Spread the jam out, leaving about a 1/8″ border around the edges.
- To make cinnamon-filled mummy hand pies: Scoop about 1 tablespoon of the filling onto each of the four remaining dough rectangles. Spread the filling out, leaving about a 1/8″ border around the edges.
- To finish: Use a pastry brush or your finger to brush the egg wash (egg and water mixture) on the bare edges of the dough.
- Cut the thin strips of dough into pieces ranging between 2″ and 4″ long. Lay the pieces across the filling at different angles, pressing them onto the egg-washed edges to adhere. Continue arranging and layering the pieces to create a mummy-like look. Be sure to leave a space near the top for the eyes, which will be added after baking. Trim away any excess dough from the edges.
- Lightly brush the tops of the wrapped mummy hand pies with melted butter. Sprinkle the cinnamon-filled mummy hand pies with cinnamon sugar and the jam-filled mummy hand pies with sparkling sugar.
- Bake the mummy hand pies for 20 to 25 minutes, or until golden brown.
- Remove from the oven and place the baking sheet on a rack for the mummies to cool. While the filling is still warm, add the sugar eyes; they give the mummy hand pies personality! Serve and enjoy.
- Storage information: Store leftover mummy hand pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.
