Halloween Skull Cherry Pies

Halloween Skull Cherry Pies put the scary into your favorite cherry dessert this hauntingly delicious season.
Halloween Skull Cherry Pies

Halloween Skull Cherry Pies

By Sue  Lau | Palatable Pastime

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Halloween Skull Cherry Pies is my recipe of the day. This one is inspired by a pizza filled skull I have seen at food dot com.

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But instead of Italian flavor, I filled this with cherry pie filling and added a couple of extra cherries for the eyes and some of the gel  for a glaze.

If y9ou do like a pizza flavor, you should try this: Stromboli Bundt Cake.

Meanwhile, this fruity ghoul has you covered.

Halloween Skull Cherry Pies

Used in this recipe:

Nordic Ware Skull Cakelet Halloween Bakeware

Costs nothing to look, but I do earn  a small amount if you purchase this or anything else while you visit the shop.

Haunted Skull Cakelet Pan - Nordic Ware

Halloween Skull Cherry Pies

As you can see, I have added cherries and a glaze for effect. I recommend you do this right before serving, so it doesn’t make the crust soggy.

You can use  any kind of pie filling you like. I would go with maraschino cherries in the eye sockets if you do. You could mix up a sugar syrup thickened with  cornstarch and a little red food color for the glaze. I imagine that you wouldn’t need a whole lot.

Halloween Skull Cherry Pies

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Halloween Skull Cherry Pies

Halloween Skull Cherry Pies

Sue Lau
5 from 7 votes
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 617 kcal


  • 1 Nordic Ware Skull Cakelette bakeware pan


  • 18 ounces refrigerated pie crust 2 packages
  • 42 ounces Comstock cherry pie filling 2 cans


  • Preheat oven to 425F.
  • Press pie dough into the skull cavities in the bakeware pan, cutting and patching as needed.
  • Divide cherry filling into cavities, about 1/2 cup per skull. Make sure y9ou save 12 cherries and about 1/4 cup of the gel for decor.
  • Top with remaining dough, cutting and piecing the dough as needed to shape and cover the tops, pinching to seal.
  • Use a small knife to cut a couple of vent holes in each.
  • Bake on the lower shelf of the oven for 45 minutes.
  • Allow to cool in pan.
  • Use a knife to free the edges of the dough, then cover with a cookie sheet and turn them out.
  • Just before serving, use a silicone brush to paint the crust with cherry pie filling gel, and fill each eye socket with a cherry.


From the kitchen of palatablepastime.com


Calories: 617kcalCarbohydrates: 97gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 384mgPotassium: 291mgFiber: 3gVitamin A: 408IUVitamin C: 7mgCalcium: 38mgIron: 3mg
Keyword Halloween desserts, Halloween recipes
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Halloween Skull Cherry Pies

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