Yes, Pumpkin Pie is a classic and I will certainly be making one for Thanksgiving next week, but in addition to the classic, I also like to make something with a little twist on the good old pie.

Pumpkin Cookies with Brown Sugar Icing are one of my all-time favorite pumpkin recipes and would still satisfy that craving for something pumpkin after turkey dinner.

Apples are probably tied with pumpkin for people’s favorite fall dessert flavor and this Apple Streusel Cake will provide comfort with warm spices and sweet apples.

Slab pies are a great way to still serve pie but without so much fuss.  This blueberry version is calling my name and could be made with frozen blueberries if fresh are not available.

If I’m making something that is not either apple or pumpkin, you know it’s going to be something chocolate like this classic Chocolate Pie from The Pioneer Woman.

Butterscotch is another flavor that makes me think of fall for some reason.  I bookmarked this Pumpkin Butterscotch Spice Cake Trifle and have been dying for an excuse to make it.  Trifles are such awe-inspiring desserts, yet they can be so easy to make.

I LOVE pecan pie maybe more than pumpkin and I am naturally drawn to any pecan dessert that incorporates chocolate into the mix.  These Caramel Pecan Turtle Bars are such a fantastically rich combination.

Tarts are so beautiful and look complicated, but actually are easy to make, especially with step-by-step instructions like in this recipe for a French Pear Tart from The Mediterranean Dish.

Maybe you want to totally step away from classic fall flavors all together and go with a much loved flavor combination:  peanut butter and chocolate.  These Peanut Butter Cup Pots de Creme from Glazed and Confused look dangerously delicious.

Still want to serve pie, but just not pumpkin?  Check out my board on Learnist for 7 other irresistible pie flavors.

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There are two desserts that have never been my favorites:  pie and cheesecake.  Go ahead you pie and cheesecake lovers, throw your stones at me, but pie is something I will enjoy a bite of, but a whole piece loses my interest.  With cheesecake, I would love to eat the graham cracker or Oreo crust off of your piece, but as much as I love cream cheese, the cheesecake filling just doesn’t do it for me.  I know that this is a very broad generalization to make and I respect pie and cheesecake as great vehicles for celebrating the fruits of the season or filling du jour.  Take a cherry pie for example.  I just want to spoon out the fresh cherry filling.  I don’t care how buttery and flakey the crust is.

Despite my indifference to pie, my husband requested a pie for the 4th of July and I was more than happy to make one for him.  This pie is particularly special and lovable because it honors summer peaches and blueberries and is topped with a crumbly topping similar to what you would find on a crisp.  Butter, brown sugar and oats, what’s not to love?

I baked this pie on the 4th in the afternoon and it was kind of funny because it was so hot out that day that even though the party we were attending was not until much later, the pie stayed warm well into the evening!  I believe that most sweets taste best warm, so the extreme heat that day was a bonus for the pie, but not for sweaty me.

This pie would be perfect with some vanilla bean ice cream or fresh whipped cream.

Peach and Blueberry Crumb Pie

by Mercedes Porter

Keywords: bake dessert blueberry fruit pie summer

Ingredients (6-8 servings)

For the pie crust

  • 1/2 of pate brisee recipe
  • OR
  • 1 Roll and bake refrigerated store-bought pie crust
  • 1 egg white

For the filling

  • 2 Tbsp cornstarch
  • 1 1/2 cups fresh blueberries (could also use frozen)
  • 2 1/2 cups fresh peach slices (peeled) (could also use frozen)
  • 1/2 cup packed brown sugar
  • 2 tsp vanilla
  • 1 1/2 tsp ground cinnamon

For the crumb topping

  • 1/2 cup finely ground almonds
  • 1/2 cup (8 Tbsp) chilled butter, cut into small pieces
  • 1/2 cup quick cooking oats
  • 1/2 cup flour
  • 1/2 cup brown sugar

Instructions

Preheat oven to 375 degrees.

Grease a 9-inch pie plate.

In a medium bowl, combine ingredients for filling, mix and set aside.

Using a food processor, pulse ingredients for crumb topping until coarse chunks form. Set aside.

Roll out pie dough and place into prepared pie plate draping over the sides.

Brush inside of dough with the egg white.

Pour filling into dough and spread evenly.

Pour crumb topping over filling and fold or crimp edges of pie crust over the top of the topping around the edges.

Bake for 30 minutes then check the pie. If pie crust is browning too quickly, remove from oven, and cover just the edges of the pie crust with foil and return to the oven to finish baking.

Allow pie to rest for at least 30 minutes before serving.

Serve with vanilla ice cream or whipped cream.

Recipe adapted from Giada DeLaurentiis

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combine ingredients for filling and set aside

use a food processor to pulse crumb topping ingredients together and set aside

roll out pie dough, drape over greased pie dish and brush with egg white

pour filling into pie dough

pour crumb topping on top of filling

fold or crimp edges of pie dough over topping

bake, then cool at least 30 minutes before serving with vanilla ice cream or whipped cream

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I know I went on and on about how interesting and unique Momofuku Milk Bar cookbook is and I maybe even sounded like I was complaining a bit.  I apologize for that.  I don’t want to be a downer.  It’s just that people are going B-A-N-A-N-A-S over this cookbook and it initially left me feeling frustrated and stupefied.  That is until I used the rest of that graham cracker crust I was telling you about to make this.

It’s pretty hard to feel anything but euphoric when molten brownie is oozing in your mouth.

Tell me what’s wrong with this picture.  Oh, what’s that you said?  Nothing?  Yeah, that’s what I thought.  This is not me being egotistical sweet teeth, this is just the cold, hard facts.  This brownie pie was so incredibly easy and quick to make and the results are really mind-blowing.  Imagine those molten chocolate cakes that were all the rage a couple of years ago and showed up on every dessert menu, in pie form.  That means every bite is ooey gooey, melt-in-your-mouth.  Not just the center bite.  That means that even though my husband is notorious for taking that last, best bite of whatever it is that I am savoring, there is no best bite for him to steal in this pie.  There are ONLY best bites.  No dry edges or crispy crust.  Just ooey.  Gooey.  Pure.  Chocolatey.  Bliss.

Ok, I’m done ranting.  You just need to make this.  Now.  Walk away from your computer.  I mean now.

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make graham crust (step-by-step instructions here) and press into pie tin

melt chocolate and butter together

combine eggs and sugar and whisk until pale yellow 3-4 minutes

add melted chocolate/butter mixture

and mix to combine

add dry ingredients

mix until just incorporated

scrape down sides of bowl and fold in remaining graham crust using spatula

place pie tin onto baking sheet and pour batter into it

bake until edges are slightly puffed and center is no longer liquid

enjoy, as if I need to tell you

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