Chocolate Cherry Pumpkin Pies (Ready-to-Print Version)
Festive chocolate and cherry hand pies shaped like pumpkins, ideal for autumn celebrations and gatherings.
# What You’ll Need:
→ Pastry Crust
01 -
2 cups all-purpose flour or gluten-free flour
02 -
1/2 cup unsweetened cocoa powder
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1/4 cup granulated sugar or coconut sugar
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1/2 teaspoon kosher salt or table salt
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1/2 cup salted butter or unsalted butter with slight salt increase
06 -
6 tablespoons ice cold whole milk or half-and-half or cream; almond milk for dairy-free
→ Filling and Assembly
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1 can cherry pie filling or chocolate ganache, Nutella, or pumpkin filling
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1 large egg or flaxseed/chia egg for vegan alternative
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1 tablespoon water for thinning egg wash
# Step-by-Step Guide:
01 -
In a food processor, combine flour, cocoa powder, sugar, salt, and cubed butter. Pulse until coarse crumbs form. Gradually add ice cold milk until a shaggy dough forms. Wrap and chill for 2 hours.
02 -
Preheat oven to 400°F (200°C). On a floured surface, roll out one dough disc and cut into pumpkin shapes. Arrange on a parchment-lined baking sheet.
03 -
Spoon 1-2 tablespoons of cherry pie filling into the center of each shape. Roll out second dough disc and cut matching pumpkin shapes. Carve jack-o'-lantern faces on these pieces with a sharp knife. Brush edges of bottom crusts with egg wash and seal with top crusts using a fork.
04 -
Bake pies for 15-18 minutes until edges are set and slightly crisp. Remove from oven and cool on a wire rack for 10 minutes before serving.
# Handy Tips:
01 -
Ensure dough stays cold throughout preparation to maintain a flaky texture.