Signs of fall have arrived: Leaves are turning, flannel is in full force, and the aroma of buttery pie crusts and cinnamon sugar are filling our kitchens. So of course, we’re sharing our favorite fall pies to celebrate the season. Don’t worry, there’s plenty of cinnamon, apple, and pumpkin to go around, but we couldn’t help but sneak in a few unsung fall flavors, too. Why wait for Thanksgiving when you can start perfecting your pies now?
KRISTIN TEIG
Take your apple pie to the next level.The secret’s out … it’s boiled cider! A quarter cup of this concentrated syrup will supercharge your apple pie filling. Plus, an extra-long bake time — two hours! — ensures a beautifully golden crust. (No soggy bottoms here.)
Get the recipe: Secret Ingredient Apple Pie
Shop the recipe: Lattice Pie Crust Set and Pie Filling Enhancer
PHOTOGRAPHY BY RICK HOLBROOK; FOOD STYLING BY KAITLIN WAYNE
Caramel, chocolate, and flaky salt are a no-fail combination.Classic pecan pie meets a candy bar in this sophisticated tart, which features caramel and silky chocolate ganache. Rye flour in the crust adds an extra dimension of nutty flavor. And if you bake it in a rectangular tart pan, each slice can be eaten like a luxurious chocolate candy bar.
Get the recipe: Candy Bar Pecan Tart
Shop the recipe: Organic Medium Rye Flour and Rectangular Tart Pan
PHOTOGRAPHY BY RICK HOLBROOK; FOOD STYLING BY KAITLIN WAYNE
A vibrant, velvety-smooth pie that tastes as good as it looks.Break up all the beige and orange on the fall dessert table with this stunning purple sweet potato pie. But this beautiful pie isn’t all looks, either — the filling is also perfumed with cardamom, orange zest, and ginger. While the topping is optional, the torched marshmallow is a fine finish.
Get the recipe: Purple Sweet Potato Pie
Shop the recipe: Pie Crust Bag
PHOTOGRAPHY BY RICK HOLBROOK; FOOD STYLING BY KAITLIN WAYNE
Cheesecake, pumpkin custard, and gingery cookie crust make the ultimate fall dessert.Why decide between cheesecake or pie when you can have both? Fall flavors are abundant in this two-toned dessert: The crust is made with gingersnap cookies, while seasonal spices flavor the custardy pumpkin filling.
Get the recipe: Pumpkin Cheesecake Pie
Shop the recipe: Cinnamon and Nutmeg
PHOTOGRAPHY BY RICK HOLBROOK; FOOD STYLING BY KAITLIN WAYNE
Bonus: You don't need to peel any squash skin.This recipe is what fall dinner party dreams are made of. Goat cheese, za’atar, and rings of delicata squash are nestled in a tender, flaky crust, which gets an extra tablespoon of the za’atar mixed directly into the dough. This step ensures the spice mix’s signature woodsy, herby aroma perfumes each slice.
Get the recipe: Delicata Squash Galette with Cheese and Herbs
Shop the recipe: Za’atar
PHOTOGRAPHY AND FOOD STYLING BY LIZ NEILY
If you've tried every pie crust out there, give Claire Saffitz's butter-chopping method a try.Do we really need another apple pie recipe? If it comes from baking superstar and cookbook author Claire Saffitz, the answer is yes! The difference is in the details: her butter-chopping technique for ultra-flaky pie crust, high-quality Vietnamese cinnamon, and a sneaky dash of orange bitters.
Get the recipe: Cinnamon-and-Sugar Apple Pie
Shop the recipe: Vietnamese Cinnamon
PHOTOGRAPHY BY RICK HOLBROOK; FOOD STYLING BY KAITLIN WAYNE
Stash this leftovers pie in your freezer to bring back Thanksgiving dinner any time of year.
