The aroma of freshly baked pie wafting from a cozy kitchen instantly warms the hearts of those basking in its glory. Fall is prime pie-baking season, and there is no better time to try your hand at a few new autumnal desserts than right now. Read up on the history behind your favorite all-American pies here, and check out our favorite pies to try this season below:
Thanksgivukkah Tzimmes Pie: While Thanksgivukkah may be a once-in-a-lifetime event, the recipes we’re seeing crop up for the occasion are sure to be enjoyed for years to come. Parade contributor Stefani Pollack‘s Tzimmes’s Pie is an original recipe inspired by the Jewish casserole dish tzimmes, resulting in a cross between an apple and pumpkin pie, and a carrot cake.
Sweet Potato Pie with Pecan-Crunch Streusel: A popular and delicious alternative to pumpkin pie, this take on sweet potato pie from contributor Melissa Sperka is crowned with a decadent praline-crunch layer.
Apple-Cranberry Crumb Pie: Dried cranberries provide an extra layer of sweetness to the classic apple pie. Try it with a double crust as an alternative.
Sheila Lukins’ Pumpkin Pie: This classic pie from Sheila Lukins calls for fresh pumpkin purée and crystalized ginger.
Apple Pecan Skillet Cake with Dulce de Leche Glaze: Sure, it’s called a “skillet cake”, but this apple pecan treat from contributor Yvette Marquez is baked in a pie crust (That makes it pie, okay?!) and layered with slices of brown-sugar glazed apples, a moist pecan-and-Kahlúa-flavored buttery cake, topped with more apples, and finished with a generous drizzle of dulce de leche apple glaze.
Maple Almond Pear Tarts: If you’re pressed for time, these simple, buttery tarts use puff pastry to save on prep time. Ready in only 45 minutes, this dessert is the perfect bite to make for last-minute guests.
Blueberry Maple Pie with a Cinnamon-Butter Crust: From Warren Brown’s Pie Love, this incredible cinnamon and nutmeg-spiced pie is sweetened exclusively with maple syrup. And let’s not forget the crust–the perfect, buttery-spiced compliment to its filling.
Autumn Apple Pie: This apple pie is a work of art, and certainly a labor of love. Use a leaf-cookie cutter and a butter knife to create the leaves that decorate this pie.
Chocolate-Pecan-Bourbon Pie: This recipe won pie-baking queen Michele Stuart her first National Pie Championship, and was voted into Good Morning America’s “Best Slice Challenge” contest. Serve warm with a scoop of vanilla ice cream.
Teri Hatcher’s Apple Pie: Actress Teri Hatcher has loved baking “for a long time” and she’s recently taken up classes to hone her skills. This pie is a personal favorite of hers.
Chocolate Hazelnut Pie: With origins in the Northwest, this chocolate-hazelnut pie is a dream. One reader suggests drizzling with homemade raspberry syrup.
Great-Grandma Lela’s Fried Fruit Pies: From Christy Jordan’s Southern Plate, these hand pies will not occupy your oven–they’re fried to crispy, golden-brown perfection. Best of all, you can use what ever dried fruit you desire to fill them.
Kentucky Chocolate Nut Pie: Though not exactly the same as Derby-Pie®, whose name has been trademarked, this chocolate nut, bourbon-spiked pie is traditionally eaten around the time of the Kentucky Derby.
Low-Sugar Apple Pie: Don’t let diabetes get in the way of enjoying some of fall’s finest. Try this recipe for a low-sugar apple pie appropriate for those watching their sugar intake.
Pumpkin Spice Pie: This classic, homey pie from Massachusetts’ Ashmont Grill has a gourmet twist–a splash of dark rum or bourbon.
Brown Butter Pecan Pie: This recipe from Oleana’s in Cambridge, Massachusetts calls for browning the butter before mixing it with pecans, brown sugar, and corn syrup, resulting in a deeper more flavorful pie.
Martha Stewart’s Mile-High Apple Pie: No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. Give Martha Stewart’s favorite apple pie recipe a try.
Cherry-Kissed Chocolate Walnut Pie: This recipe took first place in the Chocolate Walnut pie category of Parade’s All-American Pie-Off of 2011. It has a creamy, rich chocolate filling, with just a hint of cherry.
Sheila Lukins’ Pear Pie: Sweet and delicate, the flavor of Anjou pears is marvelous in this pie. Anjous are the great cooking pears, and a hint of fresh orange juice complements the fruit.
Apple Pecan Pie with White Chocolate Bourbon Sauce: This recipe took first place in the Apple Pie category of Parade’s 2011 All-American Pie-Off. This pie has a sweet cookie crust, apple-pecan cinnamon filling, and is finished with a drizzle of a simple, heavenly White Chocolate Bourbon drizzle.
Hoosier Sugar Cream Pie: This sugar cream pie dates back to a mention in 1816, the year Indiana gained statehood. It’s also known as “desperation pie,” since it can be baked with ingredients found on any farm.
Sweet Potato Pie with Gingersnap Crust: A first-place winner in the Sweet Potato Pie category of Parade’s 2011 All-American Pie-Off, this recipe features a gingersnap crust that acts as a nice backdrop for the creamy sweet potato filling.
Grandma Siderman’s Pumpkin Pie: Another winner in Parade’s Pie-Off competition, this pumpkin pie caught our judges by surprise–guest judge and acclaimed author Debbie Macomber says, “This pie was a surprise. I didn’t have high expectations because the recipe is rather simple and ordinary with the exception of the corn meal. But the look and taste won me over.”
New England Pecan Pie: Oatmeal and coconut add a hearty spin to traditional pecan pie in this recipe, winner of the Pecan Pie category of the All-American Pie-Off.