Apples, pears, cranberries, pumpkin, and sweet potatoes take center stage in these fall-inspired pies. From Thanksgiving classics to unexpected combinations, these recipes bring warm spices, buttery crusts, and a few creative twists to the table.
Bosc pears, fresh ginger, and ground ginger come together beneath a brown sugar-pecan crumble. I let the pears release their juices before baking, then keep those juices in the filling so the fruit thickens in the oven. Melted butter brings the crumble together in tender, nutty clusters.
Bittersweet chocolate, Maker’s Mark bourbon, and toasted pecans meet in this 6-inch twist on my award-winning pecan pie. Rich, chocolatey, and perfectly sized for date night or sharing with someone special.
A warm, chai-spiced twist on classic pumpkin pie featuring cardamom, ginger, cinnamon, and brown sugar in a smooth, creamy pumpkin custard and flaky homemade crust.
Toasted pecans, bittersweet chocolate, and Maker’s Mark bourbon transform my Blue Ribbon Classic Pecan Pie into a rich, decadent dessert. Silky agave-sweetened custard and a flaky butter-lard crust bring it all together.
A homemade apple pie with tender Honeycrisp and Granny Smith apples, a rich cinnamon-spiced glaze, and a golden, flaky double crust. Everything a classic apple pie should be.
Roasted sweet potatoes, nutty brown butter, bourbon, and warm spices create a rich, silky filling in a flaky crust. A brown-sugar bourbon pecan topping adds caramelized crunch to this Southern classic.
My Blue Ribbon Classic Pecan Pie gets a splash of bourbon and a smaller pie plate. Toasted pecans, silky agave-sweetened custard, and a flaky butter-lard crust make this 6-inch pie perfect for two.
Sweet Bosc pears and tart cranberries make a fall pie that doesn’t hide the fruit beneath too much sugar. Cinnamon, ginger, nutmeg, and vanilla bean paste add warmth, while a brown sugar crumble finishes the top. It’s especially good the next day, once the filling has settled and the flavors have come together.
A classic homemade pumpkin pie with warm cinnamon, ginger, nutmeg, and allspice, a smooth, creamy pumpkin custard, and a flaky butter-lard crust.
A homemade Dutch apple crumb pie with Honeycrisp and Granny Smith apples, buttery brown sugar crumble, and a rich bourbon-apple reduction.