Halloween Pie Recipe
This Halloween Pie is a quick and festive dessert perfect for spooky parties or cozy fall evenings. Made with a flaky pie crust, a cherry filling boosted with lemon and vanilla, and topped with fun cut-out shapes like bats and pumpkins, this easy pie looks just as good as it tastes. Ideal for sharing with family or a Halloween crowd, it's a no-fuss recipe using everyday ingredients with room for creative decorations.
Equipment
Ingredients
- 1 Pie crust (ready-made)
- 21 oz cherry pie filling
- 1 tablespoon cornstarch
- 1 cup frozen cherries thawed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 375°F (190°C) and position the rack in the middle.
- Roll out the pie crust and gently press it into a 9-inch pie pan. Trim the edges if needed.
- Use extra dough to cut out Halloween shapes like bats, pumpkins, or ghosts using cookie cutters or a small knife. Set aside.
- In a mixing bowl, combine cherry pie filling, cornstarch, thawed cherries, lemon juice, and vanilla extract. Mix until evenly combined.
- Pour the filling into the prepared crust and spread it evenly.
- Beat the egg with 1 tablespoon of water to make an egg wash.
- Brush the crust edge with egg wash. Add decorative cut-outs on top and brush them with egg wash as well.
- Place the pie pan on a baking sheet (optional, to catch any drips) and bake for 45–55 minutes, or until the filling is bubbly and the crust is golden brown.
- Let the pie cool on a wire rack before slicing to help the filling set.
- Serve at room temperature or slightly warm.
Nutrition
Calories: 207kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 108mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg