Eyeball Pie turns a classic cherry rhubarb dessert pie into a spooky holiday pie that will instantly give you the chills! The sweet and tangy pie is decorated with cherries as eyeballs and additional pie pastry, creatively shaped into eyelids!
Don’t be surprised if you feel like someone is watching you when you make and display this eyeball pie – the realistic bloodied eyeballs will follow you around the room! Enjoy a slice of this Hocus Pocus dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
These creepy pies are sure to be a hit at your next party!
WHAT YOU SHOULD KNOW ABOUT THIS EYEBALL PIE
This Halloween pie adds a fun and spooky holiday twist to regular cherry rhubarb pie. Leftover pie pastry is creatively used to make an eyelid effect, housing a single cherry to resemble a bloody eye!!
I love how the heat from the oven causes the cherry juice to seep through the eyeball pastry for extra gruesomeness!
Go ahead and decorate this Halloween pie with many eyeballs for maximum effect. It’s certainly going to turn heads and give your guests nightmares!
HOW SHOULD I STORE THIS HALLOWEEN-INSPIRED CHERRY RHUBARB PIE?
Store leftover Halloween pie in an airtight container in the fridge for 4-5 days.
These creepy pies can also be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
CAN I USE FROZEN RHUBARB FOR THESE CREEPY PIES?
Yes! Frozen rhubarb can be used, but you’ll first need to thaw it. Once thawed, run it under clean water and pat it dry with a clean kitchen cloth, not a paper towel.
While optional, tossing the chopped piece of rhubarb with flour will help to absorb any excess moisture remaining.
WHAT CAN I SERVE WITH EYEBALL PIE?
Enjoy a slice of this Halloween pie with a dollop of whipped cream, a scoop of ice cream, or a serving of custard.
They’re also great to add to Halloween-inspired lunch boxes as holiday food fillers.
HOW DO I PREPARE RHUBARB FOR THIS EYEBALL PIE?
When using home grown rhubarb, cut the plant close to the roots and remove the leaves. The leaves are actually poisonous to humans and animals!
Wash the rhubarb well and pat it dry with a clean kitchen towel to remove excess moisture. At this stage, you can either peel the thicker stalks with tougher exteriors or leave them as is.
Slice or chop the rhubarb stalks and add them to the ingredients for making this eyeball pie!
WHAT VARIATIONS CAN I MAKE TO THIS HOCUS POCUS DESSERT RECIPE?
- Make your own pie crust pastry from scratch for this dessert pie.
- Make this dessert gluten-free with gluten-free pie crust (homemade or store bought).
- Make individual mini eyeball pies instead of one large cherry rhubarb pie. Assemble the pie crust in muffin tins and add a single eyeball to the top of each mini pie. You will need to adjust the baking time when making mini pies.
- Fresh rhubarb is best for this cherry rhubarb pie, but you can use frozen and thawed rhubarb.
- If you don’t enjoy rhubarb, leave it out and just make a cherry pie or a mixed berry pie.
TIPS FOR MAKING EYEBALL PIE
- I haven’t blind-baked my pie crust bottom in this recipe, but you can do this to ensure a crispy pastry.
- Crimp the sides of the pie well where the pastry meets to prevent any fruity pie filling from spilling out while baking.
- Pricking the bottom of the pie crust prevents the pie crust from lifting up while baking.
- The fruity pie filling will be extremely hot when the pie has been removed from the oven. Allow the pie to rest for 10 minutes before serving it.
- One 12-ounce package of frozen, pitted cherries
- 3 cups of rhubarb diced in 1 ½” pieces
- Two premade pie crusts (or homemade)
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 Tbs lemon juice
- ⅓ cup cornstarch
- ½ tsp salt
- 1 ¼ cup granulated sugar
- ¼ tsp cinnamon
- 1 egg
- 2 Tbs. water
- Preheat oven to 400 degrees. Line a baking sheet with foil to catch juices that may overflow.
- In a large bowl, add all the ingredients and toss until everything is evenly distributed.
- Add the first crust to a 9” pie plate and gently press and stretch until the crust touches all sides. Trim any overhanging crust and set aside.
- Prick the bottom of the crust so that it doesn’t bubble up while baking.
- Pour the pie filling ingredients into the crust and level it evenly.
- Take the second crust and lay it across the top of the pie filling.
- Trim off the overhanging crust and set aside.
- Using your fingers or a fork, crimp the sides of the pie together to seal it.Directions for making eyeballs:
- Using the leftover crust, combine it to make a ball and roll it out as large as you can while keeping it thick enough that you can still work with it.
- Take a small circular cookie cutter, approximately 1 ½” in diameter, and cut as many circles as possible with your dough.
- Cut each circle into equal halves, and then gently use the back of your knife to create a line near the front of the flat part of your semi-circles.
- Take one cherry and place it in the position you desire.
- Take the semi-circle and lay it over the backside of the cherry with the flat portion at the front part where the cherry should be peaking out from under the lid.
- Gently press around the seams to create an eyelid over an eyeball.
- Take one egg and 2 Tbs of water and thoroughly beat with a fork.
- Use a kitchen brush to apply the egg wash over the entire crust carefully.
- Bake at 400 degrees for 55-60 minutes or until the juices are bubbling.
- Allow to cool, and if desired, use an edible white marker to add lines to the bottom of the lid to add realistic characteristics.
This article originally appeared on FoodNService and was syndicated by MediaFeed.
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