Kim's Favorite Pie Recipes to Make This Fall

As the crisp autumn breeze sweeps through the colorful foliage and the days grow shorter here in Maine, it's undeniably one of the most enchanting times of the year. So, roll up your sleeves, preheat the oven, and let's get ready to indulge in the irresistible flavors of fall.

The Connell Apple Pie

Ingredients:

Crust:

• 3 cups flour

• 1 tablespoon sugar

• 1 tablespoon baking powder

• 1 cup Crisco

• 1/2 cup milk

• 2 egg whites

Filling:

• 10 to 12 apples

• 3/4 cup sugar

• 1 teaspoon cinnamon

• dab of nutmeg

• 2 tablespoons flour

Directions:

1. Preheat oven to 425°. Starting with the crust, add everything except milk and egg whites and mash to a fine bally substance. Then add milk and continue mixing. Use egg whites to brush the inside of the crust and very top.

2. Combine filling ingredients and pour on top of crust. Bake at 425° for the first 10 minutes, then reduce heat to 375° for the next 30 minutes.

3. Remove from oven and let rest for 30 minutes.

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German Chocolate Pie

Ingredients:

• Dough for single-crust pie

• 2 large egg yolks

Filling:

• 4 ounces German sweet chocolate, chopped

• 1 tablespoon butter

• 1 teaspoon vanilla extract

• 1/3 cup sugar

• 3 tablespoons cornstarch

• 1-1/2 cups whole milk

Topping:

• 2/3 cup evaporated milk

• 1/2 cup sugar

• 1/4 cup butter, cubed

• 1 large egg, lightly beaten

• 1-1/3 cups sweetened shredded coconut, toasted

• 1/2 cup chopped pecans, toasted

Directions:

1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake until golden brown, 4-6 minutes longer. Cool on a wire rack.

3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.

5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.

6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.

7. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours.

* Recipe from Taste of Home

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Classic Pumpkin Pie

Ingredients:

• 1 whole medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 oz.)

• 2 cups (19 oz.) Quick Condensed Milk (or substitute canned)

• 1⁄2 cup (4 oz.) light brown sugar, packed

• 1 tbsp. vanilla extract or bourbon

• 1 1⁄2 tsp. ground ginger

• 1 1⁄2 tsp. ground cinnamon

• 1⁄4 tsp. grated nutmeg, plus more to garnish if desired

• 1⁄4 tsp. Diamond Crystal kosher salt (half as much if iodized)

• 1⁄8 tsp. ground cloves

• 2 tbsp. (1 oz.) unsalted butter, melted

• 3 whole large eggs, straight from the fridge

• 1 whole Fully blind-baked 9-inch all-butter pastry crust

• 2 cups whipped cream (optional)

• 1 cup (5 oz.) crushed toffee bits (optional)

Directions:

1. Prepare the squash puree: Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.

2. When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (13⁄4 cups) squash puree. Use warm, or refrigerate in an airtight container for up to 1 week.

3. Make the pie: Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash puree, condensed milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth.

4. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust).

5. Let cool at room temperature until the custard is set, about 2 hours. Cut the pie with a chef’s knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee (if using). Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.

Recipe from Saveur

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