Your favorite fall pie?

pumpkin. And I can’t make mac and cheese from a box in under 35 min. so I have no ricipe

Cake Pie

How about cupcakes decorated for fall? Single servings—you can’t go wrong with that. As far as pie is concerned, does it have to be fall pie? I love lemon meringue pie.

But, to answer the questions, pumpkin pie is my fave.

Homemade pumpkin pie – roast the pumpkin in the oven & purée it yourself. Martha Stewart had a great recipe a few years ago; it’s probably on her web site.

pecan!

Apple pie. I have never written the recipe down. I just make it.

Pumpkin pie pwns. So does alliteration.

I don’t have a recipe… going to a family-owned bakery seems home-cooked enough for me.

Rhubarb pie. I use a variation of the Joy of Cooking recipe with more spices.

for me it’s a tossup between pumpkin and apple (only homemade – not the gloppy stuff you get at the supermarket bakery).

i know this is not answering the question but how bout cupcakes the students decorate themselves?

I know it’s not a pie, but I love apple and pumpkin cheesecakes, homemade of course!!

pecan pie, blueberry pie, apple crumble

Apple pie is Fall to me.

Pear and apple pie. Delicious!

Pumpkin.

Or “winter pie” which is actually a meal pie. It has apples, raisins, craisins, mushrooms, other mushrooms, other mushrooms, other mushrooms, sausage, potatoes, onions, and other things. It originated from mushroom pie when I didn’t have enough mushrooms to fill a pie plate, but I had a few other things on hand. It might be nice to have just to balance some of the sweets. But if sweet is what you want, pumpkin all the way!

Here’s the Winter Pie recipe I used as well as my annotations (I originally typed this for my mother and wanted to make sure she knew how I’d deviated from the recipe):

The Recipe

3–4 small potatoes sliced very thin
1 medium white onion diced
3–4 cloves garlic chopped
1 large portabello (cap and stem) chopped into large chunks
Handful of crimini ‘shrooms chopped (caps only)
handful of oyster ‘shrooms chopped
handful of shitake ‘shrooms
1/2 green bell pepper sliced thin
set aside a few of the neat looking oysters to garnish the pie
1 cup vegetable stock (NEVER use the cheap boullion cubes with MSG. use canned or an organic base if you’re not making your own stock)
2 whole wheat pie crusts (one to cover the pie)—either make these or buy ‘em
vegetable oil
salt
pepper
fresh oregano
fresh chives
handfull each of dried currants, golden raisins, dried sour cherries, almonds

What I used instead
3 normal sized potatoes cut into shoestring fries and then cut in half
2 HUGE cloves of garlic minced
1 box of baby bella mushrooms, sliced
Most of a pound of shiitake mushrooms, sliced
Italian sausage
An apple, chopped
Raisins
Craisins
1 white onion, diced
1 cup mushroom stock, plus a little water
2 pie crusts
Salt
Pepper
Dried oregano and thyme (maybe a tsp of each)
————————

Heat oven to 375
in a large skillet or saucepan heat oil to medium hot
Did this.
sautee the onions, garlic and potatoes until the onions are translucent but not browning remove and set aside in a bowl
Did this.
add more oil and sautee all the ‘shrooms and the fresh herbs til they’re soft
Did this.

Cook sausage with apples until sausage is crumbled and brown. Use a VERY low fat sausage.

add the peppers—when the peppers are warm, return the onion, garlic, ‘tato’s back in
let it all cook down just a bit.
I just mixed everything together, and put it back in the pot
pour in the vegetable broth & let the whole mess simmer for a bit
Did this, but added the raisins and craisins so they could get juicy.
strain everything out of the stock and set the stock aside
Did this. The stock is delish! It should definitely be used later this week for something.
mix the currants, cherries etc into the stuff
Already did this.
fill the pie crust to overbrimming
Yes.
pour a bit of the stock over the filling (I made soup from the stock and leftover wild rice a few days later)
I poured a little bit of the stock and a dash of fat free half and half.
cover the pie with the other crust cutting vent holes
Did this, but I poked it with a fork about a billion times.
bake at 375 for a while (30 min or so)
I think I did 25 minutes.
about 10 minutes before it’s done add the oyster garnish to the top
Didn’t bother (didn’t have any!)

I let it sit for 10 – 15 minutes before trying to open it up. It was great! I had seconds. If I could have, I would have had thirds! It was really rich though, I needed milk to wash it down. I don’t think the half and half added anything, and I will probably omit it next time.

Pumpkin and Sweet potato are what I look forward to all year. I mean, you can get it at other times, and I do…it’s just so much more in the fall.

Caramel apple pie

Pumpkin with Whippo

pumpkin cheesecake is good, too, (tho not a pie).

Well why not pour the cheesecake filling into a deep dish pie crust?

pecan, apple, and pumpkin

@simone what is cake pie?t

OH, what about Pizza?

Squash pie. Use baked buttercup squash in place of canned pumpkin in you favorite recipe. Cut squash in half, remove seeds, and place on cookie sheet or baking dish in 350 oven for 40–50 minutes until soft. Much more tasty and a beautiful color.

Man… now I want some pumpkin pie…

@kruger d, And much less stringy, too. Baby Hubbard also works well.

Caramel Apple Pie
1 9” unbaked pastry shell.
4–5 large tart cooking apples approx 6 cups.
(peeled, cored, thinly sliced)
3 tbsp flour
1 1/2 tsp.ground cinnamon (Ceylon is best)
-toss apples with flour mixture and set aside.

1 can (14 oz) sweetened condensed milk.
18–20 caramels, unwrapped.
-melt together In heavy sauce pan on med. heat, until smooth.
Immediately toss caramel mixture with apples, and spoon into pie shell.

2 Tbsp packed brown sugar
2 Tbsp cool butter
1/4 cup flour
-mix or blend with pastry blender until crumbly.
May add 1/2 cup chopped pecans or walnuts if desired.
Sprinkle evenly over pie.
Cover loosely with a sheet of foil.
Bake 375 degrees for 35 minutes.
Serve warm and refrigerate leftovers (if there are any)
———-

@greylady – That sounds delicious!

Yeah, greylady made me hungry, so I made a rhubarb pie tonight. Wo-hoo!

Greylady made me hungry, too. I think I want to go to her house for dinner.

Thanks, everyone. It is a good pie, and pretty easy to make, too. If you can find your way to northern MN, you are all welcome to come for supper. We can have a pot luck, and I will make the pies!

Count Dee in, Greylady. I will bring cheesecake.

@greylady I haven’t thought about Carmel Apple Pie in like forever! Bad for the diabetes when you can’t stop eating it you know. LOL!

yes, cooksalot, diabetes is not too forgiving, even if you tell it you need a treat.
When I bake something I am hungry for, or as an experiment, I take the rest to work with me. Even if it doesn’t turn out especially well those nurses will eat anything! (I include myself- I will try anything the others bring in, too.)

LOL! I used to do that. I do send stuff to work with my husband, but I homeschool so it still sits in front of me until those boys eat it.

@greylady – I live in Manitoba. That’s close enough. Can I come over for dinner? I’ll bring some booze.

Thanks for the rhubarb reminder – I need to put it to use.

When I make sweets, I invite my kids over and make sure they leave with some. Then it’s easy to limit myself to one piece and they’re happy to take it off my hands. :^>

Hey @greylady do you know the pickle lady? Not a pun or joke. She’s a pal of mine.

Yes, shadling, Manitoba is close enough! Aim for the headwaters of the Mississippi and you will get here. So far we have booze and deserts- that sounds like one of the better pot-luck suppers I have been to!

No, cooksalot, I don’t know the pickle lady, but I will be glad to meet her whenever we happen to cross paths.

I make killer brownies – can I come to dinner too? It’s a long way from New Jersey but if I start walking now…..

Brownies are great! We don’t have anything chocolate so far, and of course we should have some.

@greylady think of Gedney Pickles. Here’s her FairFare blog

sweet potato is my fav

My favorite any time of year is Peach Cobbler. Place a good portion in a small bowl and top it with a scoop of vanilla ice cream!
I really don’t have a recipe. I just roll out a double recipe of pie crust. Take half, rolled thinner than normal, and place in the bottom of a glass casserole dish. Peel and slice enough FRESH peaches to come within a half inch of the top of the dish. Sprinkle 1/2 to 1 cup sugar (depending on the sweetness of the peaches) over the sliced peaches. Carefully cover with the remainder of the pie crust. Bake at 350 degrees until golden brown. NOTE – you can substitute Splenda for sugar to make it slightly more diabetic friendly.
Of course, it’s best when served warm and the ice cream melts over the pie. Wanna make it REALLY special? Make some homemade ice cream to go with it!

Welcome Jimbo! Thanks for showing up and making me hungry all over again. :^>

yum. I have so many but sweet potato and pecan are way up there!!

Plum Pie

pecan, apple, and brownie

Chapple!!! My father and I mix cherry and apple to make a warm and refreshing dessert!

you could make pumpkin cupcakes with cream cheese icing ;)

It would have to be a homemade apple pie. Next choice would be pumpkin.