Scary Face Pie

I’ve always been fascinated by those videos showcasing pies with unique shapes. With Halloween just around the corner, I thought it would be the perfect opportunity to create my own spooky masterpiece—a pie with a frightful face!

1. 9" pie pan
2. 2 cans of 1 lb. pie filling of your choice (preferably a red colored one to make it scarier)
3. 1 box containing 2 pie crusts
4. Cutting board

1. Remove the first sheet of dough from its packaging.
2. Carefully unroll the dough making sure not to tear it.
3. Place the unrolled dough onto a cutting board. Keep the cutting board handy for later in the recipe.

1. Gently lift the rolled-out dough and lay it over the pie pan. Make sure the dough is centered and drapes evenly over the sides of the pan.
2. Using your fingertips or a spatula, gently press the dough into the corners and along the sides of the pan. Smooth out any tears or wrinkles.
3. Ensure the dough is evenly distributed to create a seamless crust.

1. Take a sharp knife and carefully trim away any excess dough that’s hanging over the edges of the pie pan. Run the knife along the rim to ensure a neat, clean edge.
2. Collect the trimmed dough pieces and set them aside. These scraps will be for later use.

1. Open both cans of pie filling by using a can opener. Carefully lift off the lids, making sure to avoid any sharp edges.
2. Carefully pour the mixed pie filling into your prepared pie pan.

1. Use a spatula or the back of a spoon to smooth out the filling and ensure it’s evenly distributed across the pan.

1. Preheat the oven to 400 degrees.
2. Gently unroll the second pie crust, making sure to prevent any tearing. If the dough is sticking to itself, you can lightly dust it with flour to help it separate smoothly.
3. Once fully unrolled, carefully transfer the dough onto the cutting board that we used previously.

1. Take a sharp knife and cut out two large circles from the dough, positioning them where you want the eyes to be. These circles should be slightly larger than you envision for the final look, as they’ll be the focal points of your pie’s face.
2. Gently remove the cut-out circles from the dough. Set them aside for later use.

1. Take a sharp knife and carefully cut out an oval shape positioned below the eyes.
2. Gently remove the oval and set it aside for later use.

1. Start by taking a portion of the leftover pie dough and roll it out gently. Shape it into an oval that will serve as the base of the nose.
2. Carefully lift the pie crust around the area between the eyes and mouth. Place the oval-shaped dough in this space, ensuring it’s centered and positioned correctly.
3. Gently smooth the edges of the dough around the oval, blending it seamlessly with the surrounding crust. Use your fingers or a small tool to mold and shape it until it resembles a nose.
4. Use a small knife or a toothpick to poke two tiny holes at the base of the oval to create nostrils, adding a final touch to your pie’s nose.

1. Taking another portion of the leftover pie dough and roll it out into an oval. Do this twice.
2. These pieces will both serve as the cheeks of the face.

1. Make two thin strips of dough from the excess dough.
2. Place them above the eye area in an arched shape and press down lightly.
3. Cut another strip of dough.
4. Position it vertically from the nose we previously made, extending down to form the nose.

1. Roll out a piece of dough into a flat, oval shape.
2. Place the oval dough piece underneath the area between the eyebrows.
3. Gently press it down to adhere, then sculpt and blend the edges to seamlessly integrate it with the rest of the dough.

1. Roll out a small piece of dough into a strip.
2. Position it at the bottom of the pie, below the mouth area.
3. Gently press it down and blend the edges with the surrounding dough to form the chin.
4. Cut small, triangles out of a strip of dough.
5. Place these triangles along the edge where the mouth is to create the teeth.
6. Press them down lightly to adhere to the top of the mouth and adjust their spacing as needed.

1. Carefully lift the face off of the cutting board. Be sure that all the facial features are attached.
2. Place it on top of the rest of the pie making sure that its centered.
3. Next, trim away any excess dough around the edges of the face for a clean finish.
4. As you can see in the photo I made4 the mistake of not trimming away the excess and that affected the baking.

1. Dab some of the cherry filling onto various parts of the face to accentuate the details and add a touch of color.

1. Transfer the pie to the oven and bake for 12-15 minutes, or until it turns a golden brown.
2. Let it cool for 5-10 minutes
3. Cut and enjoy!!