Best 10 Sweet Autumn Harvest Pie Recipes

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Autumn is the season of harvest, and what better way to celebrate than with a delicious pie? This sweet autumn harvest pie is made with a flaky crust and filled with a variety of fresh fall fruits, including apples, pears, and cranberries. The pie is then topped with a streusel topping and baked until golden brown.

This recipe also includes instructions for making two other delicious autumn pies: an apple cider donut pie and a pumpkin pie. The apple cider donut pie is made with a sweet apple cider donut crust and filled with a creamy apple filling. The pumpkin pie is made with a classic graham cracker crust and filled with a rich and creamy pumpkin filling.

All three of these pies are perfect for Thanksgiving or any other fall gathering. They are sure to be a hit with your family and friends!

Check out the recipes below so you can choose the best recipe for yourself!

AUTUMN HARVEST PIE



Autumn Harvest Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch pie

Number Of Ingredients 11

7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 Bosc pears, peeled, cored, and sliced 1/2 inch thick
4 tablespoons all-purpose flour
1 1/3 cups sugar, plus more for sprinkling
1/2 teaspoon freshly ground nutmeg
Juice and zest of 1 lemon
3 cups (12 ounces) fresh cranberries
Pate Brisee for Plum Crumb Pie
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.
  • On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.
  • Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
  • Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.

AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Steps:

  • In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.

Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.

SWEET AUTUMN HARVEST PIE



Sweet Autumn Harvest Pie image

Apples, pears and cranberries are what bring the special autumn flavor to this delectable pie. Serve with ice cream for the ultimate finale to your special meal.

Provided by JackieOhNo

Categories     Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

1 prepared double crust pie crust
1 1/2 lbs granny smith apples, peeled, cored, cut into 1/2-inch-thick slices
1 1/2 lbs bartlett pears, peeled, cored, cut into 1/2-inch-thick slices
1/2 cup fresh cranberries, chopped
1 1/4 cups sugar
1 teaspoon sugar
1/4 cup flour
2 tablespoons lemon juice
3/4 teaspoon cinnamon
1 egg, beaten

Steps:

  • Preheat oven to 425 degrees Fahrenheit.
  • Place jellyroll pan on lower oven rack.
  • Fit bottom crust into 9" pie pan.
  • Flute; refrigerate.
  • Roll out top crush to 1/4" thickness.
  • Using a leaf-shaped cutter, cut out pastry leaves.
  • Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
  • Brush crust edges with egg.
  • Arrange leaf cutouts over filling, overlapping slightly.
  • Brush with egg; sprinkle with remaining sugar.
  • Place pan on hot baking sheet in oven.
  • Bake 10 minutes.
  • Reduce oven temperature to 350 degrees Fahrenheit.
  • Bake 1 hour or until golden.
  • Cool on rack.

Nutrition Facts : Calories 481.5, Fat 16.5, SaturatedFat 4.1, Cholesterol 26.4, Sodium 254.7, Carbohydrate 82.3, Fiber 6, Sugar 49.4, Protein 4.7

BUTTERNUT HARVEST PIES



Butternut Harvest Pies image

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 pies (6 servings each).

Number Of Ingredients 10

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
2 graham cracker crusts (9 inches)
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

FALL HARVEST PIE



Fall Harvest Pie image

This is a pie with a really new fall flavour. I adapted it from one in the current Homemaker's magazine. I used Gravenstein Apples but any tart cooking apple will do

Provided by Janice Gill

Categories     Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 pie shell, unbaked
2 eggs
1 tablespoon cornstarch
1/3 cup corn syrup
1/3 cup maple syrup
1/4 cup melted butter
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons grated orange zest
2 1/2 cups chopped pecans
2 cups cranberries
1 cup grated apple

Steps:

  • Line a 9-inch pie plate with pastry and prick with a fork.
  • Bake for 10 minutes in 425F oven.
  • Renmove from oven and lower oven temperature to 400F.
  • While shell is baking, beat eggs with cornstarch until smooth.
  • Add butter, syrups, sugar, orange zest, cranberries, pecans and apples.
  • Pour into the partially baked pie shell and return to the 400F oven
  • Bake 35 minutes.
  • Cool completely before serving.

Nutrition Facts : Calories 750.7, Fat 52.1, SaturatedFat 10.7, Cholesterol 90.8, Sodium 240.2, Carbohydrate 70.5, Fiber 7.5, Sugar 37.8, Protein 8.4

AUTUMN SURPRISE PIE



Autumn Surprise Pie image

What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Portage, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon baking powder
6 tablespoons cold butter, cubed
1/3 cup fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups sliced peeled apples
2 cups sliced peeled ripe pears
1/3 cup raisins
3/4 teaspoon rum extract
TOPPING:
1 large egg, lightly beaten
1 teaspoon coarse sugar

Steps:

  • Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 217mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

AUTUMN HARVEST PIE



AUTUMN HARVEST PIE image

Categories     Fruit

Yield 8 slices

Number Of Ingredients 11

7 baking apples, such as Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 pears, peeled, cored, and sliced 1/2 inch thick
4 tablespoons all-purpose flour
1 1/3 cups sugar, plus more for sprinkling
1/2 teaspoon freshly ground nutmeg
Juice and zest of 1 lemon
3 cups (12 ounces) fresh cranberries
Pie crust dough
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside. On a lightly floured surface, roll out pie dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough. The excess will hang over the side. Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold the excess dough onto the top of the fruit, creating a container kind of top-crust. You'll cinch it in places to get it just right. It shouldn't be big enough to meet in the middle, but it's fine if it does. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet. Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1- 1 1/2 hours more, or until crust is nice and golden.

HARVEST SWEET POTATO PIE



Harvest Sweet Potato Pie image

Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. -Fae Fisher, Callao, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings (2 pies).

Number Of Ingredients 13

Dough for 2 single-crust pies
4 large eggs
1 can (12 ounces) evaporated milk
1-1/4 cups sugar
3/4 cup butter, melted
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups mashed cooked sweet potatoes
Whipped cream, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes., In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

AUTUMN HARVEST PIE



AUTUMN HARVEST PIE image

Haven't tried it yet but it won First Place with the Alfa Cooking Contest in Montgomery, AL. My insurance company for over 40 year. It was summited by Carol Simpson and it looks fantastic. It's different. My hubby is bad diabetic so I have to really watch the sweet cooking. I'm sure it is great or she would not have won First...

Provided by Jewel Hall

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 13

CRUST:
1 box yellow butter cake mix
1 egg
8 Tbsp butter, melted
FILLING:
1 8 oz cream cheese
3 eggs
1 tsp vanilla extract
1 stick butter, softened
3 1/2 c powdered sugar
1 can(s) 15 oz pumpkin ( not pie mix)
3/4 tsp cinnamon, ground
3/4 tsp nutmeg

Steps:

  • 1. CRUST; Mix all ingredients and press into ( 2 ) 8" pie pans. Press over bottom and sides with hands.
  • 2. FILLING:mix all filling ingredients and pour into the prepared crust, divided. Bake in a preheated oven at 350 degrees for 30-35 minutes or until just firm in the middle. Cool and serve with sweetened whipped cream. USE THE REAL WHIPPING CREAM..

HARVEST PIE



Harvest Pie image

This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine.

Provided by Lacielou

Categories     Pie

Time 1h25m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

2 pie crusts
1 1/2 lbs granny smith apples, peeled, cored, and sliced. (about 6 cups)
1 lb pear, peeled, cored and sliced. (about 3 cups)
1/2 cup dried cherries or 1/2 cup dried sweetened cranberries
2/3 cup sugar, plus
1 tablespoon sugar
1/3 cup sliced natural almonds
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, lightly beaten with 1 tbsp. water

Steps:

  • Heat oven to 400°F.
  • Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
  • In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
  • Pour into prepared pie crust.
  • Roll out second pie crust.
  • Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
  • Place pie crust over filling and pinch top and bottom edges together.
  • Brush lightly with egg wash and place cut-outs randomly over crust.
  • Brush cut outs with egg wash.
  • Sprinkle remaining 1 tablespoons sugar over pie.
  • Bake at 400°F for 20 minutes.
  • Cover edges with foil and reduce heat to 350°F.
  • Bake for an additional 35 minutes or until nicely browned and bubbly.
  • Cool pie completely on wire rack.

Nutrition Facts : Calories 289.6, Fat 12.6, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.2, Carbohydrate 42.5, Fiber 4.3, Sugar 22.1, Protein 3.8

Tips:

  • Fresh and in-season ingredients are the key to a great pie. Look for apples that are firm and crisp, and have a good balance of sweet and tart flavors.
  • Don't overwork the pie dough. This will make it tough and chewy. Work the dough just until it comes together, then chill it for at least 30 minutes before rolling it out.
  • Use a sharp knife to slice the apples. This will help prevent them from tearing and breaking.
  • Don't overcrowd the pie. Leave some space between the apples so that they can cook evenly.
  • Brush the top of the pie crust with milk or cream before baking. This will help it to brown and crisp.
  • Let the pie cool for at least 15 minutes before serving. This will help the filling to set and the crust to firm up.

Conclusion:

Apple pie is a classic American dessert that is perfect for any occasion. With its sweet and tart filling, flaky crust, and warm spices, it's hard to resist. Whether you're making it for a special occasion or just because you're craving something sweet, this recipe is sure to please.

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