When the weather starts getting colder, we look forward to filling flaky pie crust with fall flavors: apple, cinnamon, nutmeg, pumpkin, and more.
This recipe starts with pasta frolla–soft dough–from Carol Fields’s The Italian Baker. Beatriz Da Costa This French classic is said to have been invented by accident in the 1860s at the Hotel Tatin, in the Sologne region of France. See the recipe forUpside-down Apple Tart » Luca Trovato In the Coachella Valley, everyone seems to have his or her own date-and-walnut cake recipe. You may use any variety of date for this rich, crustless pie, but we prefer halawys for their caramel-and-molasses flavor and pronounced sweetness. See the recipe for Mother’s Date Pie Meredith Heuer This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. Vanessa Rees Sweet potato pie is a longstanding Southern tradition–in many families, the holidays simply aren’t complete without one. See the recipe for Sweet Potato Pie » Ben Fink Maltese cuisine incorporates many influences, including Mediterranean and Middle Eastern. Similarly, cocoa comes from tropical climes, while the date is grown in arid lands. This cocoa date pie, then, is like Malta itself—a flavorful mix of cultures, sweetness, and spice. See the Recipe Maura McEvoy Buttermilk pie, an American classic, is a forerunner of cheesecake. Larry Nighswander This delectable French dessert, inspired by Elizabeth David’s recipe in French Country Cooking (John Lehmann, 1951), pairs beautifully with a scoop of pumpkin ice cream. See the recipe for Pumpkin Tart with Prunes » Christopher Boas Make Guy Savoy’s fresh pumpkin pie the day you plan to eat it. With hints of granny smith apples, vanilla, and pecans, we’re sure you won’t have a problem finishing it. See the recipe for French Pumpkin Pie » Martin Schreiber See the Recipe James Baigrie Raisin Pie Author Apple serves several types of pies at Thanksgiving dinner. This is one of his favorites–at least partially, he says, because the raisins have an intense flavor that reminds him of fresh fruit. See the Raisin Pie recipe Russell Kaye See the Recipe Christopher Hirsheimer Adapted from the “Libby’s Famous Pumpkin Pie” recipe printed on the back of Libby’s cans of pure pumpkin purée, this recipe is a testament to the enduring power of classic desserts. Christopher Hirsheimer A trick we learned while getting this recipe from Alabama native Alma Lambert is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one. See the recipe for Sweet Potato Cobbler » Michael Piazza Crackers, tossed with a lemony apple pie-spiced syrup take on a remarkable cooked apples-like texture in this recipe, perhaps a forebear of modern molecular gastronomy. André Baranowski See the Recipe André Baranowski See the Recipe André Baranowski Currants, raisins, nuts, and spices sweeten up this traditional chopped beef pie. See the recipe for Modern Mincemeat Pie André Baranowski Dark Dutch-process cocoa powder makes for a more flavorful, cookie-like crust, serving as the perfect base for a layer of rich caramel topped with decadent ganache. André Baranowski See the Recipe Landon Nordeman Simple and delicious, this recipe brings out the sweet flavor of the apples. James Oseland This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. Todd Coleman Cooks in the Italian Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town’s patron saint, Sant’Antonio. Get the recipe for Torta di Sant’Antonio (Sant’Antonio Apple Tart) » Todd Coleman Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. Todd Coleman When making this recipe for tarte au sucre d’erable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. See the recipe for Maple Sugar Pie » Landon Nordeman The dessert’s delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water. Todd Coleman This pie packs in all the spicy sweetness of your traditional pumpkin pie, with the added bonus of a creamy pumpkin ice cream filling. Maxime Iattoni A pie filled with fresh pears, drizzled with cream, and sprinkled with sugar and flour makes an incredibly simple, elegant dessert. James Roper A decadent mix of chocolates and ginger ups the ante on a classic Southern pie. Andrew Ingalls A deep-dish pie is packed with both sweet and tart apples to balance the rich, salted caramel sauce. Get the recipe for Salted Caramel Apple Pie » Andrew Ingalls Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch. Andrew Ingalls Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert. Andrew Ingalls Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel. Ariana Lindquist Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice. Helen Rosner