You want to look at something to make with your friends or family, here is something to make for this spooky season month. You can create your own mummies and if you want to change something from the ingredients make it your own and have some fun!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 1
Ingredients
- 2 refrigerated pie crusts (or homemade scratch pie crust), cold
- 2/3 cup cherry pie filling (or your favorite flavor). divided
- 1 large egg, lightly beaten
- 1/4 cup granulated or turbinado sugar, divided
- decorative candy eyes, optional
Steps
- Preheat oven to 350F and line one or two baking sheets with parchment paper; set aside. Depending on the size of your mummies will dictate if you need one or two baking sheets; they expand a bit while baking but not too much.
- On a clean work surface such as your kitchen countertop, unroll one of the refrigerated pie crusts (or scratch pie crust). Tip – Lightly flour your counter if you notice the crust wanting to stick.*
- Using a gingerbread men cookie cutter, cut out as many mummies as you can, and transfer them to the prepared baking sheets.* (See Notes)
- Add about 1 teaspoon of pie filling to the center of each mummy. I like to use 1 cherry plus a little of the sauce. If you’re making larger mummies, use a bit more.
- Unroll the second sheet of pie crust, and using a pizza cutter (easiest I think) or a sharp knife, slice 1/8th-inch strips which are now the mummy wraps.** (See Notes)
- Trim the strips as needed to cover over the middle portion of the mummies as well as head area if desired. Make an X or two X’s worth of mummy wrap, or whatever looks to be visually correct given the size of your cutouts.
- Then dip your finger in water and gently wet around the edges of the mummies.
- Then place the mummy strips over the mummies. Repeat as desired.
- Gently press the edges of the mummy wrap to seal.
- Evenly and lightly brush with egg.
- Evenly sprinkle with the sugar.
- Bake for about 20 minutes, or until lightly golden browned. Depending on the size of your mummies, baking times will vary so keep an eye on them. I recommend rotating your baking sheet one time midway through baking.
- Optionally (but recommended) immediately after baking if you’re adding the decorative candy eyes, do so right away. The carryover and residual heat will help “glue” the eyes down and help them to adhere so they aren’t as prone to falling off later.
- Serve mummies as soon as they’re cool enough to eat.
Storage: Mummies will keep airtight at room temp for up to 5 days or in the fridge for up to 10 days, or in the freezer for up to 4 months. Note that as time passes, the crust will not have the same flakiness and crispness that it has when freshly baked.
Nutrition Facts
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 13mg
Sodium: 110mg
Carbohydrate: 19g
Sugars: 5g
Protein: 2g
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