5 Must-Bake Pies For Fall

Fall is all about comfort food, and there’s nothing better than cozying up with a homemade pie. Pies are the perfect way to celebrate fall’s cozy vibes and share rich flavors with loved ones.

Here are five delicious pie recipes and the top home appliances that can help you bake them to perfection.

1. Pumpkin Chiffon Pie

Who doesn’t love pumpkin pie during the fall? This light, airier version of the classic brings a fresh twist with its fluffy, melt-in-your-mouth texture. This pumpkin chiffon pie is perfect for Thanksgiving or a fall dinner party.

Ingredients:

• 3 oz cream cheese, softened

• 1 tbsp sugar

• 1 ½ cups whipped topping

• 1 graham cracker crust (9 inches)

• 1 cup cold whole milk

• 2 packages (3.4 oz each) of instant vanilla pudding mix

• 1 can (15 oz) solid-pack pumpkin

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• Optional: chopped nuts and additional whipped topping

Directions:

1. In a bowl, beat the cream cheese and sugar until smooth. Mix in the whipped topping and spread it into the graham cracker crust.

2. In another bowl, beat the milk and pudding mix on low for 2 minutes. Let it sit for 3 minutes, then stir in the pumpkin and spices. Spread this over the cream cheese layer. Refrigerate for 2-3 hours until set. Top with nuts and whipped topping if desired.

For a perfect bake, use the KitchenAid Double Oven Electric Range (Model: KFED500EBS). It’s designed for multitasking, so you can easily prepare other dishes while your pie is sitting.

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2. Cinnamon Apple Crumb Pie

This festive apple crumb pie has it all: a flaky bottom crust, layers of cinnamon-spiced apples, and a golden, buttery crumble topping. It’s easier to make than it looks, but it delivers that classic fall flavor everyone loves. The trick to a perfect crust is letting it rest before rolling it out and after fitting it into the pie plate to prevent shrinking during baking.

Ingredients:

Crust

• 1 ⅓ cups all-purpose flour (plus more for surface)

• ½ tsp kosher salt

• ½ tsp granulated sugar

• ¼ cup (½ stick) chilled unsalted butter, cut into ½” cubes

• ¼ cup vegetable shortening, frozen and cut into ½” cubes

• 3 tbsp (or more) ice water

• ½ tsp apple cider vinegar

Apple Filling

• 3 ¼ lb Granny Smith apples, peeled, cored, and sliced ¼” thick

• ⅔ cup granulated sugar

• 2 tbsp all-purpose flour

• 2 tsp ground cinnamon

• 2 tbsp unsalted butter, melted

Crumb Topping

• 1 cup all-purpose flour

• ½ cup granulated sugar

• ¼ cup light brown sugar, packed

• 1 ½ tsp ground cinnamon

• ½ tsp kosher salt

• 6 tbsp chilled unsalted butter, cut into ½” cubes

Directions:

1. Make the Crust: Mix flour, salt, and sugar in a large bowl. Add chilled butter and frozen shortening; rub in with your fingertips. Stir ice water and vinegar together, then drizzle over the flour mixture. Stir with a fork until moist clumps form, adding more water if needed. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic. Chill for 30 minutes.

2. Roll Out the Crust: Preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12” round. Transfer to a 9” pie dish, trim the overhang to ½,” and crimp the edges decoratively. Refrigerate while you prepare the filling and topping.

3. Prepare the Filling: In a large bowl, toss the apples with sugar, flour, cinnamon, and melted butter. Set aside at room temperature while you prepare the topping.

4.Make the Crumb Topping: In a food processor, pulse the flour, sugars, cinnamon, and salt to combine. Add the chilled butter and pulse until the mixture resembles wet sand.

5. Assemble and Bake: Toss the apple filling again to redistribute the juices, then transfer to the prepared crust, mounding in the center. Pack the crumb topping over and around the filling. Bake the pie on a baking sheet for 40 minutes until the topping is golden. If it browns too quickly, cover it loosely with foil. Lower the oven temperature to 350°F and bake for another 45 minutes, or until the apples are tender and the filling is bubbling. Cool for 1 hour before serving.

Serve with vanilla ice cream.

Make-Ahead Tip: This apple crumb pie can be made up to 3 days in advance. Wrap tightly in plastic wrap and refrigerate, or freeze for up to 3 months.

For evenly baked apple crisp, we recommend the Bosch 800 Series Induction Range (Model: HII8047U). This range provides consistent heating, so both the apples and the crisp topping bake perfectly.

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3. Cranberry-Ginger Pear Pie

Craving something a little different this fall? This cranberry-ginger pear pie is a fresh take on autumn desserts. The tartness of cranberries pairs beautifully with sweet pears and a warm hint of ginger, making this a standout addition to any fall spread.

Ingredients:

• 1 recipe Foolproof Single-Crust Pie Dough

• 3 lbs Bartlett or Bosc pears, peeled and sliced

• ½ cup granulated sugar

• ¾ cup flour

• ¼ cup brown sugar

• 2 tbsp crystallized ginger, chopped

• ¾ tsp ground ginger

• ⅛ tsp salt

• 5 tbsp melted butter

• 8 oz cranberries

• 1 tsp fresh grated ginger

Directions:

1. Roll out the pie dough and press it into a 9-inch pie plate. Chill for 30 minutes.

2. Microwave the pears with a little sugar until they release their juices. Let cool.

3. Make the streusel topping by combining flour, sugars, ginger, salt, and butter.

4. Process the cranberries with fresh ginger and sugar. Mix with the pears and pour into the crust. Top with the streusel and bake at 400°F for 45-55 minutes.

This pie benefits from the Wolf 30" Contemporary Electric Cookto (Model # CE304CB), which offers precise control for toasting the streusel topping and getting the pear filling perfectly tender.

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4. Halloween Brownie Pie

This dense, fudgy brownie pie with a cream cheese spiderweb on top is the perfect spooky treat for Halloween! It’s rich, chocolatey, and just creepy enough to impress your guests.

Ingredients:

For the Brownie Pie:

• 1 Diamond of California Chocolate Nut Pie Crust

• 115 g unsalted butter

• 85 g 70% cacao dark chocolate, chopped

• 200 g granulated sugar

• 2 large eggs

• 2 tbsp crystallized ginger, chopped

• 1 tbsp vanilla extract

• 95 g all-purpose flour

• ½ tsp fine sea salt

• 60 g chopped walnuts, toasted (optional)

For the Cream Cheese Spiderweb:

• 55 g cream cheese, softened

• 40 g granulated sugar

• 20 g milk

Directions:

1. Preheat the oven to 350°F (180°C).

2. Place the butter and chopped chocolate in a heatproof bowl and set it over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted. Remove the bowl from the heat and let cool for 5 minutes.

3. Add the sugar, eggs, and vanilla to the melted chocolate mixture and whisk until combined. Sift in the flour and salt, and gently fold with a rubber spatula until just combined. Fold in the toasted walnuts, if using. Pour the brownie batter into the chocolate nut pie crust and set aside.

4. In a medium bowl, beat together the cream cheese, sugar, and milk until smooth. Transfer the mixture to a piping bag.

5. To create the spiderweb, pipe concentric circles about ½-inch apart, starting from the center and moving outwards. Once the circles are piped, take a knife and draw it from the outer edge of the pie toward the center, creating a spiderweb effect.

6. Place the pie onto a cookie sheet and bake for 35-40 minutes, or until the top is set and begins to crack. For a fudgy consistency, bake for 38 minutes (the toothpick should come out with moist crumbs). For a more set center, bake slightly longer according to your preference.

7. Let the pie cool completely before slicing and serving. Enjoy with a scoop of vanilla ice cream or whipped cream for an extra treat!

Storage:

Store covered at room temperature for up to 3 days or freeze slices for up to one month.

A Café™ 36" Smart Gas Range (Model: CGY366P2TS1) provides precise heat control, so your pecan pie filling sets perfectly without overcooking the crust.

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5. Autumn & Winter Beef Pie

For a savory take, this beef pie is hearty and flavorful. Packed with tender braised beef, carrots, parsnips, and a touch of horseradish, this pie is the perfect comfort food for those chilly fall evenings.

Ingredients:

• 1.75 lbs braising beef

• 3 garlic cloves, minced

• 3 leeks, sliced

• 3 carrots, diced

• 3 parsnips, diced

• 1 cup red wine

• 4 cups (32 oz) beef stock

• 2 tbsp gravy mix

• 2 tbsp horseradish sauce

• Shortcrust or puff pastry

Directions:

1. Sear the beef, then fry the vegetables. Add the wine, stock, and seasonings.

2. Simmer for 2 hours until the beef is tender.

3. Top with pastry and bake at 350°F until golden brown.

This hearty pie pairs well with the Thermador Double Oven with Convection (Model: ME302YP), which allows you to bake your pie with even heat distribution.

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Upgrade Your Fall Baking with the Best Kitchen Appliances

Baking the perfect pie is all about having the right ingredients—and the right kitchen tools. At Mountain High, we offer a wide selection of ovens, cooktops, and ranges to help you bake your fall favorites to perfection.

Contact us or visit a Mountain High Appliance store location in Colorado Springs, Glenwood Springs, Littleton, Louisville, or our clearance center in Denver. We’ve got everything you need to elevate your fall baking.

So, which pie will you bake first this fall? Connect with us on Facebook or Instagram, and let us know!

Related readings from our blog:

• Creepy Halloween Dinner Party Ideas

• 4 Convection Steam Oven Recipes To Try Now

• Game Night is On with Mixed Spiced Nuts!

FAQs: Fall Pie Recipes

What are the three most popular pies for Thanksgiving and Fall?

The most popular Thanksgiving and fall pies are pumpkin, pecan, and apple.

What is America’s number one selling pie?

Apple pie is the best-selling pie in America.

What is the number one pie in Texas?

Pecan pie is the top choice in Texas, known for its rich, sweet filling.

What pie is eaten most at Christmas?

Pumpkin pie is a pretty popular choice during Christmas, though pecan and apple are close runners-up.

What are Christmas pies called?

In some countries, Christmas pies are called mince pies, filled with dried fruits and spices.