This cherry-ginger eye pie is the ideal party treat, frightfully, delicious and gorgeous. The short-crust pies are filled with cherries enhanced with ginger and banana slices. But be careful, because they are watching you.
Again this year, I prepared a Halloween treat. These hand pies make a super cute dessert and a spooky way to serve it. Simply perfect for party days and fun gatherings. The flaky crust, fruity filling with a surprise heat and a curious eye on the top are just too delicious and fun. Wink.
Short-crust pastry dough is one of the most versatile fresh doughs and is often used for the base of a tart, pie quiche or to make cookies. It is suitable to make either sweet or savoury pastry. It is very easy and quick to make. And, you can make it by hand or in a food processor, too.
If you want a sweet version, add some sugar, as well. Since I wanted my short-crust dough to be savoury and a contrast to the sweet filling, I skipped the sugar. On the other hand, you can add flavours or spices, too. For instance, vanilla, cinnamon, nutmeg, lemon, sesame or tonka bean are some suggestions from my side. Wink.
Also, I suggest preparing the dough and the filling in advance. Like that, you spare yourself the stress of preparing the cherry-ginger eye pie when your friends and family come to visit. The secret to a perfect short-crust dough is to handle it as little as possible and the resting time.
Cherry-ginger filling
Furthermore, the cherry filling is simply delicious. Cherries and bananas together are sweet and rich in flavour. But when you add fresh ginger to it, it becomes simply amazing. Fruity filling with a light touch of ginger heat. You are going to love it.
Since fruits tend to release water and juices, make sure to make kind of a barrier between the short-crust base and the filling. In order to prevent having a soggy pie crust, simply sprinkle the crust with some ground hazelnuts or ground almonds. You can use breadcrumbs, too.
The cherry-ginger filling might pop out in some places, where the tart wasn’t sealed properly. But, don’t worry, because that imperfection just makes it more perfect and proper for the occasion.
And let’s not forget the detail that makes these pies so special; the cherry eye. Also for the eye, use a frozen cherry. I recommend cutting them in half and keeping them in the freezer till you need them. After you put them on the pie and bake them, allow them to chill. The last important touch is the white eyelid line, which makes the eye look realistic. Use a thin brush and some white edible colour gel.
For more Halloween and party snacks, check these out: devilled eggs, these cute mummies, the delicious monster strawberry cupcakes, these gross sweet cigarettes or this mushroom pizza of the dead. It is all just about fun and good food.
Ingredients for cherry-ginger eye pie ( 6 pieces ca 10 cm Ø):
- 250 g flour
- pinch of salt
- 188 butter (cubed, cold)
- 60-70 ml cold water
- 30 g ground hazelnuts
- 240 g frozen cherries (keep 3 cherries for eyes)
- 1 banana
- 1 orange
- 20 g sugar
- 20 ml water
- 3-5 g grated ginger
- 2 tsp of cornstarch
- 1 egg yolk
- white edible colour
To begin, combine flour, salt and cold butter in a bowl. You can either use your hands or a food processor to create your short-crust dough. If using your hands, rub the butter and flour between your hands and fingers until small crumbles or flakes are created. If using a food processor, pulse for 30 seconds. At the end, slowly add cold water until larger flakes. At this point, form a ball and wrap it into a cling film foil. Place it in the fridge to rest for at least 2 hours or, even better, overnight.
Filling
In the meantime, prepare the pie filling. In a smaller pot, add the frozen cherries (keep 3 in the freezer), water, orange juice, sugar and grated ginger. Simmer for 10-15 minutes until soften. In a cup, stir cornstarch and orange juice. Once the cherries are bubbly, stir in the cornstarch mixture. Using a whisk, stir to combine well. Once ready, transfer it to a small bowl, place some cling film foil directly on it and allow it to chill off completely.
Roll out the dough
Preheat the oven to 200° C. Lightly grease the pie forms. Take the dough out of the fridge and roll it out, on a lightly dusted surface. It should be around 3 mm thick. Then, cut out twelve circles (six for the base and six for the cover) by turning the form upside-down and cutting a circle one centimetre larger than the form itself.
Firstly, make the base. Place a dough into each form and lightly press it to the sides. Then, trim the excess dough off. Secondly, sprinkle each form with half a spoon of ground hazelnuts, add one banana slice and fill, a couple of millimetres under the edge, with the cherry-ginger filling. Thirdly, brush the top of the edge with the egg yolk and cover each pie with the dough. Gently press on the edges, to seal it and remove the excess dough.
Create the cherry eyes
Place the pies in the freezer for 5 minutes. Meanwhile, cut out six smaller circles, to semi-cover the cherry-eye and create an eyelid. Also, cut one quarter of the circle off and, parallel to the straight side, press a straight line into the dough to create an open eyelid.
Afterwards, take the pies out of the freezer and brush them with an egg. Then, take the cherries you’ve saved, halve them and place one half in the centre of each pie. Cover each one with one “eyelid” piece (round side on the pie, straight side on the cherry). Brush it with egg and place in the oven for 30-35 minutes.
Once the pies turn golden brown, lower the temperature to 180° C, transfer them to the bottom of the oven, lay parchment paper on them and bake for 5-10 more minutes. When the bottom is well baked, take them out of the oven and place them on a wire rack to cool down completely
Finally, remove the cherry-ginger eye pie from the forms, draw a white line at the bottom of the cherry eye and add a small dot on the cherry. Serve them with a lovely cherry cocktail or sweet wine.
Enjoy.
