Mummy Hand Pies #HalloweenRecipe from Molly MacRae

These mummies are full of personality, taste delicious, and are as easy to make as it is to say BOO! I made half with cinnamon filling (great stuff) and half with strawberry jam. Next time I might try red or black raspberry jam or cherry pie filling. 

Mummy Hand Pies

(adapted from the King Arthur Test Kitchen)

Makes 8 hand pies

 

Ingredients

Pie dough for a 9” double-crust pie (ready-made or homemade)

1/2 cup strawberry jam

Cinnamon sugar filling (mix together 4 teaspoons softened butter, 1/4 cup brown sugar, and 1 1/2 teaspoons cinnamon)

1 egg mixed with 1 tablespoon water (for attaching mummy wrappings)

1 tablespoon butter, melted (for brushing)

Candy eyeballs

 

Directions

Preheat oven to 400 F.

Roll out half the dough into a rectangle about 9” x 13”. The dough should be a little less than 1/4” thick. Cut out four 5” x 2” rectangles. Save the remainder for the mummy wrappings. Transfer rectangles to a baking sheet lined with parchment paper. Repeat with the other half of the dough, making a total of eight rectangles.

Note: I rolled my first rectangle a bit too big and a bit too thin—so much so that I was able to cut all 8 pies from the first piece. But they really were too thin. To fix that I rolled the second rectangle the same way, cut out 8 more 5” x 2” rectangles and set them on top of the first set. That solved the problem and the pies were lovely and flaky.  

The second set of 8 rectangles on top of the first ones because I rolled them too thin

For the mummy wrappings, reroll the scraps of dough about 1/8” thick. Cut into thin strips about 1/4" wide and into varying lengths between 2” and 4”. They don’t need to be perfectly straight or of even widths. Set the strips aside.

For the jam-filled mummies, scoop 2 tablespoons of jam down the center of four of the dough rectangles. Spread the jam out, leaving a 1/8” border around the edges.

For the cinnamon-filled mummies, scoop about 1 tablespoon of the filling onto each of the remaining dough rectangles. Spread the filling, leaving a 1/8” border around the edges. (Save any leftover filling for a cinnamon toast treat.) 

Use a pastry brush (or your finger) to brush the egg wash on the bare edges of each rectangle.

Crisscross the mummy wrapping strips at different angles over the filling. Press them onto the egg-washed edges so they adhere. Leave space near the top of each mummy for the eyes, which will be added after baking. Trim away any excess dough from the edges. Lightly brush the tops of the wrapped mummies with melted butter.

Bake for 20 to 25 minutes, or until golden brown.

Remove from oven and place baking sheet on a rack to cool. While the filling is still warm, add the candy eyeballs.

🎃 Happy Halloween! 🎃

 

 

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on X or Instagram.