Scary Cherry Ghost Pie
Scary Cherry Ghost Pie
Ingredients
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup ice water, plus more if needed
For the Spooky Cherry Filling
- 6 cups fresh or frozen pitted cherries, if frozen, do not thaw completely
- 3/4 cup granulated sugar, adjust to taste based on cherry sweetness
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
For Assembly and Decoration
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons pine nuts, for teeth
For Serving
- vanilla ice cream, as needed
Instructions
- 1
Prepare the Pie Crust: In a large bowl, whisk together the all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Make the Cherry Filling: In a large bowl, combine the fresh or frozen pitted cherries, 3/4 cup granulated sugar, cornstarch, lemon juice, almond extract, and 1/8 teaspoon salt. Stir gently to combine, ensuring the cherries are evenly coated. Set aside.
⏱️ 5 min
- 3
Assemble the Pie: Preheat your oven to 400°F. On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Pour the cherry filling into the pie crust.
⏱️ 10 min•🌡️ 400
- 4
Create the Ghost Face: Roll out the second disk of pie dough into a 12-inch circle. Using a sharp knife or small cookie cutters, cut out shapes for the ghost's eyes, nose, and a wide, grinning mouth. Get creative with your spooky design! Carefully place the cut-out top crust over the cherry filling. Trim the edges to match the bottom crust, then crimp the edges together to seal the pie.
⏱️ 10 min
- 5
Egg Wash and Bake: In a small bowl, whisk together the egg and 1 tablespoon water to create an egg wash. Brush the top crust of the pie with the egg wash. This will give it a golden, shiny finish. Place the pie on a baking sheet to catch any potential drips. Bake for 15 minutes at 400°F.
⏱️ 15 min•🌡️ 400
- 6
Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 375°F. Continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling through the cut-outs. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
⏱️ 40 min•🌡️ 375
- 7
Cool and Decorate: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly. Just before serving, carefully insert the pine nuts into the mouth opening of the ghost face to create menacing teeth.
⏱️ 180 min
- 8
Serve: Slice the Scary Cherry Ghost Pie and serve warm, ideally with a scoop of vanilla ice cream for a delightful contrast.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Scary Cherry Ghost Pie
Ingredients
For the Flaky Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup ice water, plus more if needed
For the Spooky Cherry Filling
- 6 cups fresh or frozen pitted cherries, if frozen, do not thaw completely
- 3/4 cup granulated sugar, adjust to taste based on cherry sweetness
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
For Assembly and Decoration
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons pine nuts, for teeth
For Serving
- vanilla ice cream, as needed
Instructions
- 1
Prepare the Pie Crust: In a large bowl, whisk together the all-purpose flour, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Make the Cherry Filling: In a large bowl, combine the fresh or frozen pitted cherries, 3/4 cup granulated sugar, cornstarch, lemon juice, almond extract, and 1/8 teaspoon salt. Stir gently to combine, ensuring the cherries are evenly coated. Set aside.
⏱️ 5 min - 3
Assemble the Pie: Preheat your oven to 400°F. On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Pour the cherry filling into the pie crust.
⏱️ 10 min•🌡️ 400 - 4
Create the Ghost Face: Roll out the second disk of pie dough into a 12-inch circle. Using a sharp knife or small cookie cutters, cut out shapes for the ghost's eyes, nose, and a wide, grinning mouth. Get creative with your spooky design! Carefully place the cut-out top crust over the cherry filling. Trim the edges to match the bottom crust, then crimp the edges together to seal the pie.
⏱️ 10 min - 5
Egg Wash and Bake: In a small bowl, whisk together the egg and 1 tablespoon water to create an egg wash. Brush the top crust of the pie with the egg wash. This will give it a golden, shiny finish. Place the pie on a baking sheet to catch any potential drips. Bake for 15 minutes at 400°F.
⏱️ 15 min•🌡️ 400 - 6
Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 375°F. Continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling through the cut-outs. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
⏱️ 40 min•🌡️ 375 - 7
Cool and Decorate: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly. Just before serving, carefully insert the pine nuts into the mouth opening of the ghost face to create menacing teeth.
⏱️ 180 min - 8
Serve: Slice the Scary Cherry Ghost Pie and serve warm, ideally with a scoop of vanilla ice cream for a delightful contrast.
⏱️ 5 min