Looking for a pie to prepare this fall for your family or a get together? Well, look no further! We’ve got you covered! In this post you’ll find TEN pie recipes for your next family get together or fall baking occasion!
Ingredients:
- 2 pie crusts (store-bought or homemade)
- 6 cups of peeled, cored, and sliced apples (such as Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Optional: a sprinkle of sugar for topping
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well to evenly coat the apples.
- Roll out one of the pie crusts and place it into a 9-inch pie dish. Trim any excess dough from the edges.
- Pour the apple mixture into the pie crust, making sure it’s evenly distributed. Dot the top of the apples with small pieces of butter.
- Roll out the second pie crust and either place it on top of the apples as a whole crust or cut it into strips for a lattice pattern. If using a whole crust, cut a few slits in the top to allow steam to escape.
- If using a whole crust, press the edges of the top and bottom crusts together and crimp them to seal. If using a lattice pattern, weave the strips over and under each other around the edges and press them onto the bottom crust to seal.
- Brush the top crust with the beaten egg, and if desired, sprinkle some sugar on top for a slightly sweet and crispy finish.
- Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and let it cool on a wire rack before serving. This will help the filling set.
- Slice and enjoy your delicious homemade apple pie! It can be served warm or at room temperature, and it pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients:
- 1 9-inch pie crust (store-bought or homemade)
- 1 3/4 cups canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cups evaporated milk
- Whipped cream (for serving)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt. Mix well until the ingredients are thoroughly combined.
- In a separate bowl, lightly beat the eggs. Add the beaten eggs and evaporated milk to the pumpkin mixture. Stir until everything is well incorporated.
- Roll out the pie crust and gently place it into a 9-inch pie dish. Trim any excess dough from the edges or crimp them for a decorative touch.
- Pour the pumpkin filling into the pie crust, spreading it evenly.
- Place the pie on a baking sheet to catch any spills, and then carefully transfer it to the preheated oven.
- Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set.
- Once the pie has cooled, you can refrigerate it for a few hours or overnight to enhance the flavors.
- Serve chilled or at room temperature, and top each slice with a dollop of whipped cream.
Ingredients:
- 2 9-inch pie crusts (one for the bottom and one for the top)
- 5 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Optional: additional sugar for sprinkling
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the blueberries, granulated sugar, flour, lemon juice, lemon zest, cinnamon, and salt. Gently mix until the blueberries are evenly coated.
- Place one pie crust into a 9-inch pie dish. Pour the blueberry filling into the pie crust and spread it evenly.
- Dot the top of the filling with small pieces of butter.
- Place the second pie crust over the filling. You can create a lattice pattern or simply cover the pie with the crust, sealing the edges by crimping them together with a fork.
- Brush the top crust with the beaten egg, and if desired, sprinkle some sugar on top for a nice, sweet finish.
- Place the pie on a baking sheet to catch any potential drips and bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-40 minutes or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack before serving.
Ingredients:
- 1 9-inch pie crust, pre-baked and cooled
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped
- 1/2 cup chocolate syrup (optional)
- Chopped peanuts or grated chocolate for garnish (optional)
Instructions:
- In a large mixing bowl, beat the cream cheese until smooth. Add the peanut butter and continue to beat until well combined.
- Gradually add the powdered sugar and vanilla extract to the peanut butter mixture, beating until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until well incorporated.
- Pour the peanut butter filling into the pre-baked pie crust, spreading it evenly.
- If desired, drizzle chocolate syrup over the top of the pie in a decorative pattern.
- Place the pie in the refrigerator and chill for at least 4 hours or overnight until set.
- Prior to serving, garnish with chopped peanuts or grated chocolate if desired.
Ingredients:
- 2 cups of mashed sweet potatoes
- 1 cup of granulated sugar
- 1/2 cup of melted butter
- 1/2 cup of milk
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 unbaked pie crust (pre-made or homemade)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix well until all the ingredients are thoroughly combined.
- Pour the sweet potato mixture into the unbaked pie crust, spreading it evenly.
- Place the pie in the preheated oven and bake for about 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Once done, remove the pie from the oven and let it cool completely before serving.
- You can optionally serve the sweet potato pie with whipped cream or a sprinkle of ground cinnamon on top.
Ingredients:
- 1 pre-made pie crust (or make your own from scratch)
- 1 and 1/2 cups of pecan halves
- 3 eggs
- 1 cup of pure maple syrup
- 1/2 cup of granulated sugar
- 1/4 cup of melted butter
- 1/4 cup of bourbon
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecan halves evenly over the pie crust.
- In a mixing bowl, beat the eggs lightly.
- Add maple syrup, granulated sugar, melted butter, bourbon, vanilla extract, and salt to the eggs. Mix well until combined.
- Pour the mixture over the pecans in the pie crust.
- Gently tap the pie dish on the counter to remove any air bubbles.
- Place the pie in the preheated oven and bake for about 50-60 minutes, or until the center is set.
- To prevent the crust from browning too much, you can cover it with aluminum foil halfway through baking.
- Once done, remove the pie from the oven and let it cool completely before serving.
Ingredients:
- 2 pre-made pie crusts (or make your own from scratch)
- 4 cups of peeled and sliced pears
- 1 cup of cranberries (fresh or frozen)
- 3/4 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1 tablespoon of lemon juice
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 2 tablespoons of unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon of granulated sugar (for sprinkling)
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a 9-inch pie dish with one of the pie crusts, pressing it gently into the dish.
- In a large mixing bowl, combine the sliced pears, cranberries, granulated sugar, flour, lemon juice, ground cinnamon, ground nutmeg, and salt. Stir well to coat the fruit evenly.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Dot the top of the fruit mixture with small pieces of unsalted butter.
- Cover the pie with the second pie crust. You can create a lattice design or simply cover the pie completely with the crust, sealing and crimping the edges.
- Brush the top crust with the beaten egg, and sprinkle granulated sugar over it for a golden finish.
- Make a few small slits on the top crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for about 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, remove the pie from the oven and let it cool for some time before serving.
Ingredients:
- 2 pre-made pie crusts (or make your own from scratch)
- 6 cups of peeled, cored, and sliced apples (such as Granny Smith or Honeycrisp)
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of salted caramel sauce (store-bought or homemade)
- 2 tablespoons of unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon of granulated sugar (for sprinkling)
- Sea salt flakes (for sprinkling)
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a 9-inch pie dish with one of the pie crusts, pressing it gently into the dish.
- In a large mixing bowl, combine the sliced apples, granulated sugar, flour, ground cinnamon, ground nutmeg, and salt. Toss well to coat the apples evenly.
- Pour the apple mixture into the prepared pie crust, spreading it evenly.
- Drizzle the salted caramel sauce over the apple filling.
- Dot the top of the filling with small pieces of unsalted butter.
- Cover the pie with the second pie crust. You can create a lattice design or simply cover the pie completely with the crust, sealing and crimping the edges.
- Brush the top crust with the beaten egg, and sprinkle granulated sugar over it for a golden finish.
- Make a few small slits on the top crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for about 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, remove the pie from the oven and let it cool for some time. Sprinkle sea salt flakes over the top of the pie for a salted caramel finish.
- Serve the pie warm or at room temperature, and enjoy!
Ingredients:
- 1 pre-made pie crust (or make your own from scratch)
- 1 and 1/2 cups of granulated sugar
- 1/2 cup of unsalted butter, melted
- 3 tablespoons of all-purpose flour
- 3 large eggs
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- Optional: powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a mixing bowl, combine the granulated sugar, melted butter, all-purpose flour, and salt. Mix well.
- Add the eggs one at a time, beating well after each addition.
- Stir in the buttermilk, vanilla extract, and lemon juice until the mixture is smooth and well combined.
- Pour the filling into the pie crust.
- Gently tap the pie dish on the counter to remove any air bubbles.
- Place the pie in the preheated oven and bake for about 45-50 minutes, or until the filling is set and the top is golden brown.
- Once done, remove the pie from the oven and let it cool completely before serving.
- If desired, dust the top of the pie with powdered sugar for an extra touch.
Ingredients:
- 1 pre-made pie crust (or make your own from scratch)
- 1 cup of pecan halves
- 3 eggs
- 1 cup of corn syrup
- 1 cup of granulated sugar
- 2 tablespoons of melted butter
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecan halves evenly over the pie crust.
- In a mixing bowl, beat the eggs lightly.
- Add corn syrup, granulated sugar, melted butter, vanilla extract, and salt to the eggs. Mix well until combined.
- Pour the mixture over the pecans in the pie crust.
- Gently tap the pie dish on the counter to remove any air bubbles.
- Place the pie in the preheated oven and bake for about 50-60 minutes, or until the center is set.
- To prevent the crust from browning too much, you can cover it with aluminum foil halfway through baking.
- Once done, remove the pie from the oven and let it cool completely before serving.