Scary Face Pies
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Mini face pies are spooky hand pies made with refrigerated pie crust, chopped apple pie filling, cinnamon, sugar, egg wash, and a glossy jam finish. They bake in 22 minutes at 400°F (200°C), with 20 minutes of prep, for 8 pies total. This Scary Face Pies recipe is simple, crisp, and easy to serve warm for Halloween parties or a festive dessert table.
I am Judy, a passionate food blogger who loves creating simple, delicious recipes, and I tested this exact Scary Face Pies method to keep the cuts neat and the filling contained. On my first pass, the jam finish made the face openings stand out without adding extra steps.
The crust bakes into a flaky shell, while the apple filling stays soft and lightly spiced. The raspberry jam or strawberry jam adds a shiny red look that makes these Scary Face Pies lean hard into their spooky theme without changing the simple method.
I found that keeping the filling chopped into small pieces helped the pockets seal more cleanly. That detail matters if you want the face cutouts to stay visible and keep the pies neat on a Halloween tray.
Table of Contents
- Why do these spooky hand pies work so well?
- What ingredients do you need for Scary Face Pies?
- How do you make Scary Face Pies step by step?
- Frequently Asked Questions About Scary Face Pies
Why do these spooky hand pies work so well?
Scary Face Pies work because they use simple refrigerated crust, a quick apple filling, and a fast bake at 400°F (200°C). The result is a crisp, portable dessert that looks playful, serves 8, and fits Halloween tables, horror movie snack ideas, and other weird looking food themes with very little fuss.
- They are fast to assemble. Prep takes 20 minutes, so the recipe fits a busy party day without demanding a long kitchen session. The short prep also makes the face-cut step feel manageable instead of fiddly.
- They look spooky with basic tools. A small knife makes triangle eyes, jagged mouths, and tiny nostrils without any specialty cutters. That keeps the Pie Faces theme clear while still using simple pantry-style equipment.
- They bake into a sturdy hand-held dessert. The egg wash helps seal the edges, and the fork crimp keeps the filling inside during the 18 to 22 minute bake. That structure matters for parties where clean serving is important.
- They finish with a glossy red sheen. The warmed jam brushed or drizzled over the openings gives Scary Face Pies a creepy look that reads instantly on the plate. It is a small step with a strong visual payoff.
These pies also fit Summerween Baking Ideas and Empanadas Halloween themes because they deliver a fun shape without requiring a complicated dough. I like how the method stays practical while still making the finished pies look intentionally odd, which is exactly the point.
What ingredients do you need for Scary Face Pies?
Scary Face Pies use 10 straightforward ingredients, most of them ready to use right away. You need pie crust, apple pie filling, sugar, cinnamon, egg, milk, flour for dusting, jam, and optional powdered sugar and water for the finish.
- 2 sheets refrigerated pie crust, thawed
- 1 1/2 cups apple pie filling, chopped into small pieces
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1 tablespoon milk
- 1 tablespoon all-purpose flour, for dusting
- 2 tablespoons raspberry jam or strawberry jam
- 1 tablespoon powdered sugar, optional
- 1 teaspoon water, if needed
The chopped apple pie filling is important because smaller pieces settle into the crust better and make sealing easier. The egg and milk matter too, since that wash helps the top crust stick, brown evenly, and hold the face cutouts in place.
How do you make Scary Face Pies step by step?
The method is simple: make a quick apple filling, cut the crust into 8 squares, seal the top and bottom layers, bake until golden, then finish with jam. The whole process uses one oven temperature, one baking sheet, and a short cooling time before serving.
Step 1 — Heat the oven
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This gives the Scary Face Pies a ready surface so the crust bakes evenly and lifts off cleanly.
Step 2 — Season the filling
In a small bowl, mix the chopped apple pie filling with the granulated sugar and cinnamon. The sugar boosts the sweetness slightly, while the cinnamon adds a clear warm spice note to each pie.
Step 3 — Cut the crust squares
Lightly dust a clean surface with flour and unroll the pie crusts. Cut each crust into 4 equal squares to make 8 total pieces, which gives you enough top and bottom pieces for 8 pies.
Step 4 — Fill the bottom pieces
Place 4 crust squares on the baking sheet. Spoon a small amount of filling into the center of each square, leaving a border around the edges so the pies can seal properly.
Step 5 — Add the spooky faces
Use a small knife to cut spooky face features into the remaining 4 crust squares, such as triangle eyes, jagged mouths, or tiny nostrils. Those openings turn the pies into Scary Face Pies and let the jam color show through later.
Step 6 — Seal and brush
Whisk the egg with the milk to make an egg wash. Brush the edges of the filled crust squares with egg wash, then place the face-cut crusts on top and press the edges with a fork to seal, and brush the tops lightly with egg wash before sprinkling a little sugar if desired.
Step 7 — Bake and finish
Bake for 18 to 22 minutes, or until the pies are golden brown and crisp. Warm the jam slightly in a small bowl with a teaspoon of water if needed, then stir until smooth, let the pies cool for 5 minutes, and brush or drizzle the jam over the face openings before serving warm.
Frequently Asked Questions About Scary Face Pies
How long do Scary Face Pies take to make?
They take about 42 minutes total, including 20 minutes of prep and 18 to 22 minutes of baking. That timing makes them practical for a party-day dessert when you need something fast but still festive.
Can I make the face shapes in advance?
Yes, you can cut the face shapes shortly before assembling them. That keeps the crust from drying out and helps the openings stay sharp when the pies bake.
What kind of jam works best on top?
Raspberry jam or strawberry jam works best because both give a bright red finish. If the jam is thick, a teaspoon of water helps it loosen so it brushes or drizzles smoothly.
Do I need to use powdered sugar?
No, powdered sugar is optional. It adds a light finish, but the pies already have enough sweetness from the filling, sugar, and jam.
How do I keep the pies from leaking?
Leave a border around the filling, brush the edges with egg wash, and press firmly with a fork. Keeping the filling in small pieces also helps the Scary Face Pies stay sealed as they bake.
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