Skip to main content

Make the perfect pie for fall

October 17, 2014

There's nothing like a good pie in the fall months. Served with a warm cup of tea or coffee, the treat is exactly what you need to welcome in the cooler weather and get in the mood for the end of the year. Some of the most popular pie ingredients, like apples and pumpkin, have healthy aging properties that not only satisfy your sweet tooth, but also keep you feeling your best. Find your favorite and bake a pie for the week's after-dinner treat.

Peach pie

While not as popular as the classic apple or pumpkin, peach pie is a nice, sweet treat for a gloomy fall day. This recipe, from Mr. Food Test Kitchen, is only 283 calories per slice, and worth every one.


  • 5 large ripe peaches, peeled and sliced
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 15-ounce package rolled refrigerated pie crust


Start by preheating the oven to 375 degrees. Then, combine peaches, sugar, flour, butter and vanilla in a large bowl, and mix well. Unroll pie crust and place one layer in a pie dish and press bottom and all edges firmly onto the plate. Pour the peach mixture on top of the crust and spread evenly throughout. Cover it with the remaining pie crust and pinch together the edges to seal. Bake in the oven for 35 to 40 minutes and let cool for a bit before serving.

Raisin pie

You may have never tried raisin pie, but once you do, it's sure to be one of your favorites. Give this recipe from Martha Stewart a shot, and see how quickly your guests fall in love with the treat.


  • Refrigerated pie crust dough
  • 2 1/2 heaping cups raisins
  • 2 cups cold water
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter
  • 1 large egg yolk
  • 1 tablespoon milk
  • Pinch of salt
  • Vanilla ice cream, for serving


To prepare the crust, place pie crust onto a 9-inch pie plate and press it firmly onto the plate. Next, cover with plastic wrap and refrigerate for about 30 minutes or until firm. While it hardens, combine raisins, water, cornstarch, sugar, vinegar, salt, cinnamon, and butter in a medium sauce pan and bring the mixture to a boil. Stir it constantly for a few minutes until it becomes thick. Remove from heat and let it cool. Then, preheat the oven to 450 degrees and spoon the mixture into the hardened pie shell. Cover with another piece of pie crust and cut it to fit the pan. Seal the edges and crimp according to your preference. In a separate bowl, mix egg yolk, milk and salt, and brush it over the crust so you get a nice glaze. Bake for 25 to 30 minutes until golden, and serve warm with vanilla ice cream.

Pecan pie

One of the season's staples, pecan pie is just the right combination of salty and sweet. This recipe from Southern Living magazine only requires eight ingredients and just a few quick steps for making the classic dessert.


  • 1 1/2 cups pecan pieces
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup light or dark corn syrup
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 9-inch deep-dish frozen unbaked pie shell


Start by preheating the oven to 350 degrees, and spread pecans evenly onto a baking sheet. Bake in the oven for 10 minutes. In a large bowl, mix eggs, sugar, corn syrup, butter, vanilla and salt, and stir in the toasted pecans. Spoon the mixture into the pie shell and bake for 55 minutes. After 20 minutes of baking, cover with a sheet of aluminum foil to continue cooking without burning the top layer. Enjoy warm with ice cream or whipped cream.