17 Fall Pie Recipes

Fall is pie season when all the best ingredients are in stores and your kitchen feels cozy with the oven running. These 17 recipes cover everything from classic apple to fancy bourbon versions. Most fall pies actually taste better the next day after the flavors have time to settle. Making pie crust from scratch is worth it but store-bought works fine if you’re short on time or just learning.

Classic Apple Pie

This is the gold standard that every other apple pie gets compared to. Use a mix of apples like Granny Smith and Honeycrisp for the best flavor and texture. The key is not making the filling too wet or your bottom crust gets soggy. Pre-cooking the apples for a few minutes helps remove extra moisture. Serve warm with vanilla ice cream or sharp cheddar if you’re feeling traditional. Get the recipe here.

Pumpkin Pie

You can’t have Thanksgiving without pumpkin pie. The canned pumpkin actually works better than fresh for this – it’s more consistent and saves tons of time. The spice blend is what makes or breaks it, so don’t skimp on good cinnamon and nutmeg. The filling should be just set but still slightly jiggly in the center when done. Let it cool completely before cutting or it’ll be a mess. Get the recipe here.

Pecan Pie

This super sweet pie is either loved or hated with no middle ground. The filling is basically corn syrup and eggs with pecans floating on top. Some recipes use brown sugar instead of all corn syrup which gives better flavor. Toast the pecans first for extra nuttiness. The pie is done when the center doesn’t jiggle when you shake the pan gently. Get the recipe here.

Sweet Potato Pie

This is like pumpkin pie’s Southern cousin and honestly tastes better in my opinion. You gotta roast the sweet potatoes first which takes time but gives way better flavor than canned. The filling is smoother and more custardy than pumpkin. Add a little bourbon or vanilla extract to make it special. This pie keeps really well and tastes great cold too. Get the recipe here.

Cranberry Apple Pie

The tart cranberries balance out the sweet apples perfectly in this combo. Fresh cranberries work best when they’re in season but frozen ones are fine too. The cranberries pop while baking and make pretty red streaks through the filling. Add extra sugar because cranberries are really sour. This looks beautiful with a lattice top crust that shows off the colorful filling. Get the recipe here.

Caramel Apple Pie

Regular apple pie but with caramel sauce mixed into the filling. You can make homemade caramel or use the jarred stuff – both work fine. The caramel makes everything stickier and richer. Drizzle extra caramel on top before serving if you really want to go crazy. This is definitely not for people watching their sugar but it’s amazing for special occasions. Get the recipe here.

Pear Ginger Pie

Pears are underrated for pies but they work really good especially with warming spices like ginger. Use pears that are ripe but still firm or they’ll turn to mush. Fresh ginger gives better flavor than powder but either works. The pears release less liquid than apples so the filling stays firmer. This is more sophisticated than apple pie and perfect for dinner parties. Get the recipe here.

Maple Walnut Pie

This is like pecan pie but with maple syrup instead of corn syrup and walnuts instead of pecans. Real maple syrup makes a huge difference – don’t use the fake stuff. The walnuts can be bitter so toast them first to bring out their flavor. This tastes like fall in pie form. Serve with whipped cream to cut the sweetness a little. Get the recipe here.

Apple Cranberry Crumble Pie

This combines pie filling with a crumble topping instead of a top crust. The crumble is easier than rolling out pastry and gets nice and crunchy. Mix oats into the crumble for extra texture. The cranberries add tartness and pretty color. This is less formal than regular pie which makes it good for casual dinners. Get the recipe here.

Bourbon Pumpkin Pie

Regular pumpkin pie but with a splash of bourbon added to the filling. The alcohol mostly cooks off but leaves behind great flavor. Don’t add too much or it’ll affect how the custard sets. This is definitely an adults-only version. The bourbon makes it taste more complex and grown-up than regular pumpkin pie. Get the recipe here.

Brown Butter Chess Pie

Chess pie is a Southern classic that’s basically sugar, eggs, and butter in a crust. Browning the butter first adds an amazing nutty flavor that makes this way more interesting. The filling puffs up while baking then settles as it cools. It’s incredibly sweet so serve small slices. This keeps well and is great for potlucks since it doesn’t need refrigeration. Get the recipe here.

Apple Cheddar Pie

This might sound weird but apple and cheddar is a classic combo. You can mix grated cheddar into the crust or the filling. The cheese adds saltiness that balances the sweet apples. Some people serve regular apple pie with a slice of cheddar on the side which works too. This is traditional in New England but might confuse people from other places. Get the recipe here.

Spiced Pear Pie

Similar to pear ginger pie but with a mix of warm spices like cinnamon, cardamom, and cloves. The spices make your kitchen smell incredible while it bakes. Use firm pears and don’t overspice or you’ll overpower the delicate pear flavor. A splash of lemon juice keeps the pears from browning and adds brightness. This is elegant enough for fancy dinners. Get the recipe here.

Salted Caramel Apple Pie

Like caramel apple pie but with sea salt added to the caramel for that sweet-salty thing that’s so popular now. The salt makes the caramel flavor more complex and less overwhelming. Sprinkle a little extra salt on top before serving. This is very rich so small slices are plenty. Perfect for people who like salted caramel everything. Get the recipe here.

Honey Crisp Apple Pie

This uses specifically Honeycrisp apples which hold their shape well and have great flavor. They’re more expensive than other apples but worth it for special occasions. Mix in one tart apple like Granny Smith so it’s not too sweet. Honeycrisps don’t need much sugar which lets their natural flavor shine. The name is a li

ttle redundant since you’re making it crispy anyway! Get the recipe here.

Butterscotch Pie

This old-fashioned pie has a rich butterscotch custard filling that’s incredibly smooth and sweet. Real butterscotch flavor comes from browning butter and sugar together. The filling is cooked on the stove then poured into a pre-baked crust. Top with whipped cream or meringue. This is retro comfort food that deserves to make a comeback. Get the recipe here.

Apple Butter Pie

Apple butter is concentrated apples cooked down until thick and dark. Using it in pie gives intense apple flavor without extra liquid. You can buy apple butter or make your own if you have lots of time. Mix it with fresh apples for texture contrast. This has deeper, more complex apple flavor than regular apple pie. Great for using up apple butter if you made too much. Get the recipe here.