3 Twists on Traditional Fall Pies

twists on traditional fall pies

Choosing a dessert to make for Holiday gatherings can be a struggle. One family member craves a deep-dish apple pie with a gooey interior, but another guest only wants a traditional pumpkin pie topped with whipped cream. This is one of the reasons why we always make multiple desserts. Because when it comes to pie, who doesn’t want more options? And hopefully, everyone can find something they like. Or maybe someone will find a brand new favorite! That’s the biggest reason why we wanted to try three twists on traditional fall pies. 

But before we get into the recipes, we need to share some of our favorite pie-making tools. First, you absolutely must have a pastry blender to help chop that butter and shortening into those small pieces for that deliciously flakey crust. It’s a game-changer! Another thing we recommend is the 1/8th inch Lovely Rolling Pin that spreads a perfectly even pie crust. And stop messing up on the sizing of your pie crust by rolling it out on a silicone pie mat with guidelines for every pie pan. And to bake? Use a glass pie plate so you can see the bottom of that pie and make sure the crust is baking properly. These four tools alone will save you on pie baking day–especially if you are a first-timer. Now, what pies did we bake with a twist? Here you go. 

apple cranberry pie

Fresh Apple Cranberry from Si Foster

We cannot get over this delicious Fresh Apple Cranberry Pie from A Bountiful Kitchen. It goes down in the books as one of our favorite pies to bake every year. The assembly and the ingredients are relatively easy. And there is no need to precook the apples on the stovetop. We think this makes for one of the freshest-tasting pies at the table. And the pie crust she uses in this recipe is our go-to for almost every other pie. The biggest tip we can give for making this pie is to make sure you use a sheet pan underneath the pie while baking in the oven because some of those juices are going to leak out while it bakes. 

brownie pecan pie

Brownie Pecan Pie

Next up, we have the Brownie Pecan Pie from Female Foodie. The crust on this pie is so gorgeous before we even put it in the oven. And the combination of brownie and pecan is the perfect blend of textures and flavors. That said, this elevated pie with a twist has three major steps: baking the crust, baking the brownie, and cooking the caramel. With this recipe, you will be in it for the long haul, and you will definitely want a pie shield to help protect the rim of your crust while baking. But it’s all worth it because this pie is delicious! 

purple sweet potato pie

Purple Sweet Potato Pie with Toasted Italian Meringue 

For this last pie, we wanted something completely different–a show-stopping centerpiece for any Holiday dessert table. A sweet potato pie–but make it purple. There is no mistaking this for a pumpkin pie. And it is absolutely stunning! That deep purple color from the sweet potatoes dropped our jaws to the floor. In fact, some of our associates in the warehouse couldn’t get over it. How do you keep all that color? Chef Madi shared the secret. Boil the purple sweet potatoes with the skins on. Once they are soft, peel the skins off and press the potatoes through a ricer, then blend them into a puree to use for the filling. Yum!

What do you think of these twists on traditional fall pies? Do they sound like fun? Let us know in the comments which pie you are going to try this week for your Holiday table!

Purple Sweet Potato Pie with Italian Meringue

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  • For the Pie
  • One 9-inch deep dish crust
  • 1 egg beaten (for brushing crust)
  • 24 oz (680g) purple sweet potato puree
  • ½ cup sour cream
  • ¾ cup (150g) sugar
  • 3 large eggs
  • 1 (12 oz) can evaporated milk
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 1 Tbsp vanilla extract
  • ½ tsp pumpkin spice emulsion
  • Pinch salt
  • For the Italian Meringue
  • 1 cups (400g) sugar
  • ½ Tbsp corn syrup
  • ¼ cup water
  • 3-4 egg whites
  • ½ tsp butter vanilla emulsion



Blind bake a deep dish pie crust then preheat oven to 325°F.


For the pie filling, in a large bowl whisk together all ingredients and pour into the blind-baked pie shell.


Paint the edge of the crust with the egg wash.


Bake the pie at 325°F for about 75 minutes or until sides start to puff and the middle is just slightly wobbly. Cool completely, about 3 hours. The pie will be easier to cut once completely cool or refrigerated.


Prepare the meringue just before serving. In a saucepan over medium heat, bring sugar, water, and corn syrup to a boil. Wipe down sides with a wet pastry brush to get rid of sugar crystals. Use a candy thermometer and cook sugar until it reaches 248°F.


When the sugar reaches about 235°F, start whipping the egg whites in the stand mixer with the whipping attachment until they form medium peaks.


Once the sugar mixture reaches 248°F, slowly pour the sugar mixture into the mixing bowl while speed is on low. Be sure to pour it down along the side of the bowl instead of straight into the egg whites.


Continue to whip on medium speed until meringue is light, fluffy, and glossy.


Add the butter vanilla emulsion and whip for just 30 more seconds.


Mound and shape the meringue onto the chilled pie.


Toast with a hand torch just before serving.

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