I think by now most of you will know that it’s officially my favourite time of year! Oh yes, my content is about to get very autumn/winter themed. I’m super excited.
To kick start my autumn themed content, I’m sharing with you my first halloween bake of the year. I usually wait a couple more weeks to start dishing out the halloween content but I thought I’d start a little earlier this year so that you guys can bake these for any festivities you get up too throughout October (or anytime throughout the year, pumpkins aren’t just for halloween).
It can be real hard trying to find bakes that I haven’t already done so that I’m not repeating myself each halloween but this year… I think I’ve outdone myself for sure!
We’re kick starting my halloween content with these cherry filled, pumpkin shaped pies and boy, was I happy with the outcome of these. To be honest, I wasn’t even bothered if the juices from the cherries leaked out the pastry as I truly think it adds to the halloween effect, ya know, blood and all that gore.
If you’d like to get baking these yourself, the recipe is below:
Ingredients You Need:
- 2 Boxes Of Ready-To-Roll Short Crust Pastry
- 12 Ounce Bag Of Frozen Cherries, Defrosted (Or 500g Of Fresh Cherries)
- 100g Of Granulated Sugar
- 1tsp Of Fresh Lemon Juice
- 1tsp Of Vanilla Essence
- 1 1/2tbsp Of Cornflour
- 1 1/2tbsp Of Water, Room Temp
- 1/8tsp Of Salt
How To Make Cherry Pie Filling:
- Firstly, in a small bowl, mix together the 1 1/2tbsp of cornflour with the 1 1/2tbsp of water until it’s combined and milky then set aside.
- Secondly, in a medium saucepan over a medium heat, combine the 12 ounces of cherries, 100g of granulated sugar, 1tsp of fresh lemon juice and 1/8tsp of salt. Cook until the cherries begin to release their juices, this usually takes around 4 minutes.
- Once the cherries have been cooked enough that their juices have released, add in the cornflour mixture and bring to boil whilst stirring often.
- Once it’s started to boil, remove from heat and stir in the 1tsp of vanilla essence.
- Allow the cherry mixture to cool completely down.
How To Assemble Cherry Pies:
- Firstly, line two baking trays with parchment paper.
- Secondly, on a lightly floured surface, lay out one of the ready-to-roll short crust pastries and roll to make the pastry a little thinner.
- Once you’ve rolled your pastry out, with a sharpe knife cut out your pumpkin shape twice. One for the bottom of the pie and one for top. (TIP: I drew an outline for the pumpkin on a piece of paper, cut it out using scissors and used that as a guide).
- Take the pumpkin shaped pastry which your using for the bottom of the pie and move onto the lined baking tray.
- Using a pastry brush, brush the edges of the bottom pastry with an egg wash (a egg wash is just a neatened egg)
- Now that the cherry filling has cooled down, spoon around 2tbsp of cherry filling mixture onto the bottom of each pastry pumpkin.
- Then, place the other pastry your using for the top, on top of the cherry filling, lining it up to the bottom pastry the best you can.
- Crimp the edges of the pastry with a fork to seal the pumpkins shut.
- Repeat these steps for each of the pumpkins you want to make. I had a total of four large pumpkins and two smaller ones.
- Brush the top of the pies with egg wash and then place into the oven. Bake the pies for around 30-35 minutes or until the tops of the pies are golden.
- Once cooked, remove the pies from the oven and place onto the wire rack to cool.
That’s your Cherry Filled, Pumpkin Shaped Pies prepared, cooked and ready to eat! Best served with fresh cream drizzled over top!
I hope your ready, it’s getting real spooky up in here! halloween 2020 is the year my halloween bakes come to life….
The amazing thing with this bake is that it doesn’t need to be perfect, you can literally be as rough as you please with the pastry and you’ll still get an awesome effect. The rustic vibes just add to the overall halloween feels.
Let me know if your gonna be baking these yourself, I’d love to see your outcome!
Sending you all tons of love and hugs as always,