Creepy Rhubarb Eye Pies

There’s no better time than Halloween to get creative in the kitchen, and these Creepy Rhubarb Eye Pies are sure to add a spooky flair to your dessert table! These eerie little pies, with their eye-catching (pun intended) appearance, will not only thrill guests with their ghastly look but also satisfy them with their tart and sweet rhubarb filling. They are the perfect combination of spooky and delicious.

Halloween is a time for creepy-crawlies, ghoulish treats, and things that go bump in the night. But why not add a touch of whimsy to the spooky with these Creepy Rhubarb Eye Pies? Each mini pie has a golden, flaky crust and is filled with a bright, tangy rhubarb filling. But what really makes these pies stand out is the decoration. With a dollop of jam or fruit purée in the center and a strategically placed almond or candy eye, they resemble spooky eyeballs staring up from your plate!

These mini pies are perfect for Halloween parties, school events, or even as a fun family baking project. You can also customize the filling if rhubarb isn’t in season, using other tart fruits like raspberries, strawberries, or even apples. Let’s dive into this delightfully creepy recipe, perfect for Halloween and any other spooky celebration!

Why You’ll Love These Creepy Rhubarb Eye Pies

1. Perfect for Halloween: These pies are creepy enough to thrill your guests, but delicious enough to keep them coming back for more.
2. Fun to Decorate: The best part about this recipe is how much fun you can have decorating the pies to look like spooky eyeballs. Kids and adults alike will love the chance to get creative.
3. Tart and Sweet: The rhubarb filling strikes the perfect balance between tart and sweet, making it a refreshing change from overly sugary Halloween treats.
4. Mini Size: These pies are perfectly portioned for individual servings, making them ideal for parties or gatherings where guests can easily grab one without needing to slice or serve.
5. Customizable: You can easily switch up the filling depending on the season, using different fruits or even savory fillings for a twist.

Preparation Time and Servings

• Prep time: 30 minutes
• Cook time: 25-30 minutes
• Total time: 1 hour
• Yield: Makes 12 mini pies
• Serving Size: 1 mini pie per person

Nutritional Information (per serving)

• Calories: 275 kcal
• Carbs: 38g
• Protein: 4g
• Fat: 12g
• Sugar: 18g
• Fiber: 3g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make Creepy Rhubarb Eye Pies:

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup ice water (more or less as needed)
• 1 egg (for egg wash)

For the Rhubarb Filling:

• 3 cups chopped fresh rhubarb (if rhubarb isn’t in season, you can use frozen rhubarb or substitute with strawberries or raspberries)
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Eye Decoration:

• Blackberry or raspberry jam (or any dark-colored jam for the “pupil”)
• Candy eyes, sliced almonds, or black licorice (to form the “iris” and “pupil” of the eye)
• Optional: Red food coloring gel for extra “bloodshot” detail
• Optional: Edible glitter or sparkles for a fun finishing touch

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

1. Combine the Dry Ingredients:

In a large mixing bowl, whisk together 2 ½ cups of flour, 1 tablespoon of sugar, and 1 teaspoon of salt. These dry ingredients form the base of your pie crust.

2. Cut in the Butter:

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter. The key here is to keep the butter cold to create a flaky crust.

3. Add the Ice Water:

Slowly drizzle in ice-cold water, one tablespoon at a time, mixing gently until the dough just starts to come together. You may not need the full ½ cup of water—stop adding water as soon as the dough holds together when pinched.

4. Chill the Dough:

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the butter to firm up again, which will create a beautifully flaky crust when baked.

Step 2: Make the Rhubarb Filling

1. Cook the Rhubarb:

In a medium saucepan, combine 3 cups of chopped rhubarb, 1 cup of sugar, and 2 tablespoons of cornstarch. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the mixture thickens, about 8-10 minutes.

2. Add Lemon and Vanilla:

Once the rhubarb is soft and the mixture has thickened, remove the pan from the heat and stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract. The lemon juice adds brightness and balances the tartness of the rhubarb.

3. Cool the Filling:

Allow the rhubarb filling to cool completely before assembling the pies. This ensures the filling won’t make the pie dough soggy.

Step 3: Roll Out and Cut the Pie Dough

1. Roll Out the Dough:

Once the dough has chilled, remove one disc from the fridge and roll it out on a floured surface to about ⅛-inch thickness. You want the dough thin but sturdy enough to hold the filling.

2. Cut Out the Circles:

Using a 3-inch round cookie cutter (or the rim of a glass), cut out 12 circles for the bottom crusts. Roll out the second disc of dough and cut out another 12 circles for the top crusts.

3. Prepare the Pie Tins:

Grease a 12-cup muffin tin or line the cups with mini pie tins, if using. Place one dough circle into each cup, pressing gently to fit the bottom and sides.

Step 4: Assemble the Creepy Eye Pies

1. Fill the Pies:

Spoon about 2 tablespoons of the cooled rhubarb filling into each pie shell. Don’t overfill, as the filling may bubble over while baking.

2. Add the Top Crust:

Place the remaining dough circles over the top of each pie. Gently press the edges together to seal. You can use a fork to crimp the edges or simply pinch them closed for a rustic look.

3. Create the “Eye”:

For the creepy eye effect, cut a small slit or oval shape in the center of each top crust. This opening will act as the “iris” of the eye. Place a small dollop of blackberry or raspberry jam in the center of each slit to create the “pupil.”

4. Add Decorative Touches:

For an extra spooky look, place a sliced almond or candy eye in the center of each jam “pupil.” If you’re using candy eyes, wait until after baking to place them, so they don’t melt. You can also use red food coloring gel to draw “bloodshot” lines around the pies for added creepiness.

Step 5: Bake the Pies

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Brush with Egg Wash:

Whisk together 1 egg with a tablespoon of water to make an egg wash. Brush the tops of the pies with the egg wash to give them a golden, shiny finish.

3. Bake the Pies:

Bake the pies in the preheated oven for 25-30 minutes, or until the crusts are golden brown and the filling is bubbling. Rotate the muffin tin halfway through to ensure even baking.

4. Cool the Pies:

Once baked, remove the pies from the oven and let them cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Serve and Enjoy!

Once the pies are fully cooled, they are ready to be served! These Creepy Rhubarb Eye Pies can be enjoyed as a fun and spooky Halloween dessert or snack. Their tart rhubarb filling and buttery crust make them delicious, while the creepy eye decoration adds a fun twist.

How to Serve

• As a Halloween Party Dessert: These mini pies make for a fun and festive dessert at Halloween parties. Arrange them on a spooky platter with other Halloween-themed treats like spider cupcakes, ghost cookies, or candy corn.
• Paired with Ice Cream: Serve the pies warm with a scoop of vanilla ice cream or whipped cream on the side for an extra indulgent dessert.
• As a Snack: Enjoy these pies as a spooky snack throughout the Halloween season. They’re small enough to grab on the go and perfect for school events or spooky movie marathons.

Additional Tips for Success

1. Chill the Dough: For a flaky pie crust, it’s important to keep the dough cold. If at any point the dough feels too warm or soft, pop it back in the refrigerator for a few minutes before rolling it out.
2. Don’t Overfill the Pies: Overfilling the pies can cause the filling to bubble over and make a mess. Stick to about 2 tablespoons of filling per pie to prevent this.
3. Get Creative with Decorations: You can get as creepy or as cute as you like with the eye decorations. Candy eyes, sliced almonds, black licorice, or even colored frosting can all be used to create fun and spooky designs.
4. Substitute the Rhubarb: If rhubarb isn’t in season, you can easily substitute with other fruits like strawberries, raspberries, or even apples. The filling is very versatile and can be adapted to whatever you have on hand.
5. Make Ahead of Time: These pies can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage and reheat them in the oven before serving.

Recipe Variations

This Creepy Rhubarb Eye Pies recipe is very adaptable, so feel free to get creative with the filling or decorations. Here are a few fun variations to try:

1. Strawberry-Rhubarb Eye Pies:

Add 1 cup of chopped strawberries to the rhubarb filling for a classic strawberry-rhubarb flavor. The strawberries add extra sweetness and pair beautifully with the tart rhubarb.

2. Raspberry Eye Pies:

For a different tart filling, replace the rhubarb with fresh or frozen raspberries. You can also use a raspberry jam for the eye pupil for a consistent flavor throughout.

3. Chocolate Creepy Eye Pies:

For a decadent twist, replace the fruit filling with a chocolate ganache or chocolate pudding filling. Use a small chocolate chip or candy eye for the pupil to create a chocolate lover’s dream dessert.

4. Apple Cinnamon Eye Pies:

Swap the rhubarb for chopped apples and season the filling with cinnamon and nutmeg for a more fall-flavored pie. The apple filling pairs well with the spooky Halloween theme while adding a comforting autumn twist.

5. Savory Creepy Eye Pies:

For a fun savory twist, you can fill the pies with a savory filling like ground beef, sautéed onions, and cheese, and still decorate the tops with creepy eyes. These would make a fantastic Halloween appetizer or party snack!

Freezing and Storage

Storing Leftovers:

Store any leftover pies in an airtight container at room temperature for up to 2 days. If you want to keep them longer, store them in the refrigerator for up to 4 days.

Freezing the Pies:

If you’d like to make these pies ahead of time and freeze them for later, let them cool completely after baking, then wrap each pie individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. When you’re ready to serve, let the pies thaw at room temperature and reheat them in the oven at 350°F for about 10 minutes to warm them through.

Reheating Tips:

To reheat, place the pies on a baking sheet and warm them in a 350°F oven for about 10 minutes or until heated through. You can also reheat them in the microwave for about 20-30 seconds each, but they won’t be as crisp.

Special Equipment

• Rolling pin: For rolling out the pie dough evenly.
• 3-inch round cookie cutter: To cut out the dough circles for the mini pies.
• Muffin tin or mini pie tins: To bake the pies in.
• Pastry brush: For brushing the egg wash onto the pies.
• Small knife or paring knife: For cutting out the slits in the dough to create the eye design.

Frequently Asked Questions

1. Can I make these pies gluten-free?

Yes! To make these pies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that is suitable for pie crusts. Be sure to use one that contains xanthan gum or another binding agent to ensure the crust holds together well.

2. Can I use pre-made pie crust?

If you’re short on time or don’t want to make your own pie crust from scratch, you can absolutely use store-bought pie crust for this recipe. Just roll it out and cut it into circles as directed.

3. How do I prevent the filling from spilling over?

To prevent the filling from bubbling over, make sure not to overfill the pies. Stick to about 2 tablespoons of filling per pie and leave a little space at the top. Cutting a small vent in the top crust also allows steam to escape and prevents overflow.

4. Can I use frozen rhubarb?

Yes, frozen rhubarb works just as well in this recipe. If using frozen rhubarb, thaw it first and drain off any excess liquid before cooking it down with the sugar and cornstarch.

5. Can I make this recipe vegan?

To make this recipe vegan, substitute the butter in the pie crust with vegan butter and use a plant-based egg substitute for the egg wash. For the filling, ensure that your sugar and any candy decorations are vegan-friendly.

Conclusion

These Creepy Rhubarb Eye Pies are not only the perfect Halloween treat but also a fun way to get creative in the kitchen. With their flaky crust, tart rhubarb filling, and spooky eye decorations, they’re sure to be a hit at any Halloween party or family gathering. Whether you’re making them as part of a spooky dessert table or just for fun with the kids, these pies will impress both in flavor and appearance.

I hope you enjoy making and decorating these spooky pies as much as I do. Get creative with your fillings and decorations, and don’t forget to share your creations with friends and family. Happy Halloween, and enjoy your creepy, delicious treats!

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