Autumn means it’s pie season!
The apples are crisp, the grapes are fragrant and the pumpkins are ripe.
Here’s a collection of your favorite recipes, a few twists on classics and some new ideas to get you inspired. No matter which one you choose to cook, and you may just end up choosing all of them, you can’t go wrong with any of these pie recipes.
Winner of Parade‘s All-American Pie Off, this marvel is an unexpected delight. It has a smooth chocolate flavor complemented by a hint of cherry and just the right amount of nuts to top it all off. This pie is subtle and sneaky and will win its way into your recipe box before you even realize it. Get the recipe here.
You’ll never want to go back to normal apple pie again after you’ve tasted this. By adding one extra step to caramelize the filling, you can give apple pie a kick in the pants and have your guests wondering what kind of witchcraft you’ve woven over them. You might also consider adding a pinch of sea salt to make a sweet-and-salty balance to the caramel. Get the recipe here.
It doesn’t get much more classic than this recipe, which was dug up from the 1913 White House Cookbook. Simple. Straightforward. Delicious. Similar to its more famous cousin, pumpkin pie, sweet potato pie deserves recognition of its own. The White House knew it 100 years ago. And we know it today. Bake at 375 until a knife comes out clean. Get the recipe here.
If you’re in the mood for something a little more savory, you can’t go wrong with harvest pie. Just listen to this: a bed of sauteed mushrooms with a sprinkling of Parmesan cheese on top, roasted root vegetables layered on that and top it all off with a sweet potato mash and a little more Parmesan…Nailed it! You could even, dare I say it, add bacon or salted pork to fill out that umami flavor. Get the recipe here.
The ultimate fall pie. Nothing says autumn — the crisp air, the leaves changing color — like this classic. Everybody seems to have their own unique twist on pumpkin pie: from adding ginger, to apple butter, to cinnamon whiskey. But you can’t go wrong with a simple, old-fashioned recipe. The one below is from Alice Waters, who we hear knows a bit about cooking. Of course, you could use canned pumpkin, but you want to make Alice proud, don’t you? Get the recipe here.
If you’re a pecan pie type — and I see you out there — you’re most likely very picky with your pie. Just any old pie isn’t going to cut it. Luckily for you, bourbon pecan pie isn’t just any old pie. It’s Southern nectar of the heavens caught in a pie tin. Good quality bourbon in this recipe separates this pie from the pack. Get the recipe here.
Kiss blueberries goodbye. (Ok, don’t kiss them goodbye exactly; they’re still delicious and blueberry pie is amazing but…blackberries…) If you live in an area where blackberries grow, you can make this pie for pennies on the dollar. Even if you can’t pick your own berries, you’ll still be glad you cooked this treat up. Topped with streusel, this is a can’t-miss pie. Consider substituting honey for the sugar. Get the recipe here.
Oh yea, this pie also has eggnog in it. Everything you ever loved baked into one sinful pie. This recipe takes a little more time than others (you have to melt the chocolate over a double boiler), but it’s chocolate hazelnut eggnog pie. Come on. Puff pastry makes a light, crispy crust for this pie, though you can certainly use whatever crust is your favorite. Get the recipe here.
For our second savory pie, we present the classic chicken, leek and mushroom. Serve this creamy pie as a meal with some tossed greens or bring it to a get-together as a no-stress main course. Mustard is key in this recipe, and adds depth and a unique flavor. Get the recipe here.
Not for faint-of-heart eaters, butterscotch pie is everything your diet is telling you not to eat. But it’s fall, and who pays attention to diets in fall anyway? With brown butter filling out the sweet palate of this pie, and home-whipped meringue, this recipe is certainly worth cheating on your diet for anyway. Get the recipe here.