22 Delicious Fall Fruit Pie Recipes You’ll Love

Fall is the season of crisp air, golden leaves, and the comforting aroma of baked goods filling the home.

There’s nothing quite like a freshly baked fruit pie to celebrate the flavors of autumn.

From sweet apples and pears to tart cranberries and figs, fall fruits offer a bounty of flavors that make pies irresistible.

Whether you’re planning a cozy family dessert, a festive gathering, or a special treat for yourself, these 22 fall fruit pie recipes will inspire you to bake with seasonal fruits and warm spices.

Each recipe blends seasonal ingredients with classic baking techniques, resulting in pies that are both delicious and visually stunning.

These pies go beyond the ordinary, featuring unique combinations like persimmon and cardamom, quince and caramel, or apple with fig and walnut.

Whether you prefer a classic lattice-topped apple pie, a tart cranberry delight, or a nutty, caramelized treat, this collection has something for every taste.

22 Delicious Fall Fruit Pie Recipes You’ll Love

Autumn is a time for comfort, warmth, and seasonal flavors, and there’s no better way to celebrate than with a homemade fruit pie.

These 22 fall fruit pie recipes showcase the best of the season, from classic apple and cranberry pies to unique combinations like persimmon and cardamom or quince and caramel.

Each pie offers a perfect balance of sweetness, tartness, and warming spices, making them ideal for any fall occasion.

Whether you’re baking for family, friends, or yourself, these pies are sure to bring the taste and aroma of fall into your kitchen.

With this collection, you’ll have endless inspiration for your autumn baking adventures.

So roll out your pie crusts, prepare your seasonal fruits, and create desserts that are as cozy and inviting as the fall season itself.

Spiced Apple Cranberry Pie

This fall-inspired pie blends the sweetness of apples with the tartness of cranberries, complemented by warming spices like cinnamon, nutmeg, and allspice.

Perfect for cozy evenings, it’s a visually stunning and flavorful centerpiece for any autumn table.

Ingredients:

• 2 cups peeled and sliced Granny Smith apples
• 1 cup fresh or frozen cranberries
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces
• 1 package of store-bought or homemade pie crust (for top and bottom)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced apples, cranberries, sugars, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract. Toss until the fruit is evenly coated.
3. Roll out one pie crust and line a 9-inch pie pan. Press gently to fit the shape.
4. Pour the fruit mixture into the crust and dot the top with small pieces of butter.
5. Roll out the second crust and cover the pie. Trim excess crust, pinch edges to seal, and cut small slits for steam to escape. Brush the top with beaten egg.
6. Bake for 50–60 minutes or until the crust is golden brown and the filling is bubbling.
7. Let cool for at least 2 hours before serving to allow the flavors to meld.

The combination of tart cranberries and sweet, spiced apples makes this pie a quintessential autumn treat.

Serve it warm with a scoop of vanilla ice cream for a comforting fall dessert.

Maple Pear Pecan Pie

A delicate balance of sweet pears and crunchy pecans, enriched with pure maple syrup and warm spices, makes this pie an elegant fall dessert.

Its nutty, caramel-like filling pairs beautifully with a flaky crust.

Ingredients:

• 3 ripe Bosc pears, peeled, cored, and sliced
• 1 cup chopped pecans
• ¾ cup pure maple syrup
• ½ cup brown sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 package of pie crust (top and bottom)
• 1 egg, beaten for brushing

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, toss pear slices with cornstarch, cinnamon, ginger, and salt.
3. In a separate bowl, mix maple syrup, brown sugar, melted butter, and vanilla. Add chopped pecans.
4. Layer the pear slices into the bottom pie crust. Pour the maple-pecan mixture evenly over the pears.
5. Cover with the second crust or create a lattice pattern. Trim and seal edges, then brush with egg wash.
6. Bake for 50–55 minutes, until the crust is golden and filling is set. If edges brown too quickly, cover them with foil.
7. Allow to cool for at least 1 hour before slicing.

This pie is a perfect combination of sweet, nutty, and fruity flavors.

The maple syrup enhances the natural sweetness of the pears, making it a sophisticated yet comforting fall dessert.

Caramelized Pumpkin Apple Pie

Combining the creamy richness of pumpkin with tender, caramelized apples, this pie captures the essence of autumn.

The smooth pumpkin layer topped with sweet, golden apples creates a luscious texture contrast.

Ingredients:

• 1 cup pumpkin puree
• 2 large apples, peeled, cored, and thinly sliced
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 eggs, beaten
• 1 package of pie crust (top and bottom)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, melt butter and add apple slices, 2 tablespoons granulated sugar, and 1 tablespoon brown sugar. Cook until apples soften and caramelize, about 8 minutes. Set aside to cool slightly.
3. In a bowl, combine pumpkin puree, remaining sugars, cinnamon, nutmeg, cloves, vanilla, salt, and eggs. Mix until smooth.
4. Roll out one pie crust into a 9-inch pie pan. Pour pumpkin mixture evenly into the crust.
5. Arrange caramelized apples on top of the pumpkin layer.
6. Cover with the second crust if desired, or leave open for a rustic look. Bake for 50–60 minutes until the filling is set and the crust is golden brown.
7. Cool for 2 hours before slicing to let flavors meld.

This pumpkin apple pie is a cozy fall favorite with layers of flavor and texture.

The sweet, tender apples atop creamy pumpkin make every bite a celebration of autumn’s bounty.

Bourbon Peach Maple Pie

This fall pie takes juicy peaches to the next level by infusing them with rich bourbon and sweet maple syrup.

A hint of warming spices makes this dessert both sophisticated and comforting, perfect for a crisp autumn evening.

Ingredients:

• 4 ripe peaches, peeled, pitted, and sliced
• ½ cup pure maple syrup
• 2 tablespoons bourbon
• ½ cup granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces
• 1 package of pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine peaches, maple syrup, bourbon, sugars, flour, cinnamon, nutmeg, and vanilla. Toss gently until peaches are coated.
3. Roll out one pie crust and line a 9-inch pie pan. Pour the peach mixture into the crust, then dot with butter.
4. Cover with the second crust or make a lattice top. Trim and seal edges, then brush with egg wash.
5. Bake for 50–60 minutes, until the crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
6. Allow pie to cool for at least 2 hours before serving.

The bourbon and maple infusion transforms ordinary peaches into a deep, rich autumn flavor.

Serve slightly warm with whipped cream for a decadent fall treat.

Fig and Apple Honey Pie

This pie combines tender apples with sweet, jammy figs, accented by a drizzle of honey and fragrant cinnamon.

It’s a rustic fall dessert that balances sweetness and natural fruit flavors beautifully.

Ingredients:

• 3 cups peeled and sliced apples
• 1 cup fresh or dried figs, chopped
• ¼ cup honey
• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package of pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix apples, figs, honey, sugar, flour, cinnamon, ginger, lemon juice, and vanilla until fruit is evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie pan. Pour the fruit mixture into the crust.
4. Cover with the second crust, trim excess, seal edges, and cut slits for steam. Brush with beaten egg.
5. Bake for 50–55 minutes until crust is golden and filling is bubbling. Cool completely before slicing.

The combination of figs and apples creates a complex, naturally sweet filling that is perfect for fall.

Honey adds a subtle richness, making this pie a refined yet comforting dessert.

Pear and Pomegranate Spice Pie

Juicy pears and tart pomegranate seeds combine with warm spices in this visually striking fall pie.

Its ruby-red seeds peek through the golden crust, making it as beautiful as it is flavorful.

Ingredients:

• 3 ripe pears, peeled, cored, and sliced
• 1 cup pomegranate seeds
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine pear slices, pomegranate seeds, sugars, flour, cinnamon, cardamom, cloves, lemon juice, and vanilla. Toss gently.
3. Roll out one crust into a 9-inch pie pan. Pour in the fruit mixture.
4. Cover with the second crust or create a lattice top. Trim, seal edges, and brush with egg wash.
5. Bake for 50–60 minutes until the crust is golden and filling is bubbling. Let cool for at least 1–2 hours.

The sweet pears and tart pomegranate seeds create a striking flavor contrast, while the warm spices make this pie a festive, fall-inspired dessert that impresses both in taste and presentation.

Spiced Plum and Apple Pie

This fall pie brings together sweet, juicy plums and tart apples, layered with warm cinnamon and nutmeg for a cozy seasonal flavor.

Its vibrant filling and flaky crust make it a perfect autumn centerpiece.

Ingredients:

• 2 cups peeled and sliced apples
• 2 cups pitted and sliced plums
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces
• 1 package of pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine apples, plums, sugars, flour, cinnamon, nutmeg, ginger, lemon juice, and vanilla. Toss gently until evenly coated.
3. Roll out one pie crust and fit into a 9-inch pie pan. Pour the fruit mixture into the crust and dot with butter.
4. Cover with the second crust or create a lattice top. Trim edges, seal, and brush with egg wash.
5. Bake for 50–60 minutes until the crust is golden and filling is bubbly. Cover edges with foil if browning too fast.
6. Let cool at least 1–2 hours before serving.

The combination of plums and apples creates a rich, layered sweetness with a hint of tartness.

This pie is a warm, comforting fall dessert that is both elegant and inviting.

Cranberry Pear Almond Pie

This pie combines tender pear slices with tart cranberries and crunchy almonds for a festive fall dessert.

A hint of almond extract adds a delicate, nutty flavor, perfect for cozy autumn gatherings.

Ingredients:

• 3 ripe pears, peeled, cored, and sliced
• 1 cup fresh or frozen cranberries
• ½ cup sliced almonds
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon almond extract
• 1 tablespoon lemon juice
• 1 package of pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine pears, cranberries, sugars, flour, cinnamon, nutmeg, almond extract, and lemon juice. Toss to coat.
3. Roll out one crust into a 9-inch pie pan and pour in the fruit mixture. Sprinkle sliced almonds over the top.
4. Cover with the second crust or make a lattice top. Trim, seal edges, and brush with egg wash.
5. Bake for 50–55 minutes until golden and bubbling. Cool for at least 1 hour before slicing.

Cranberries and pears offer a perfect balance of tart and sweet, while almonds add a satisfying crunch.

This pie is a festive, flavorful choice for fall celebrations.

Persimmon and Ginger Pie

A unique fall dessert, this pie features sweet, velvety persimmons paired with the warmth of ginger and cinnamon.

Its smooth filling and fragrant spices make it a sophisticated addition to any autumn table.

Ingredients:

• 3 ripe persimmons, peeled and pureed
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 package of pie crust (top and bottom)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine persimmon puree, sugars, flour, ginger, cinnamon, nutmeg, lemon juice, vanilla, and eggs. Mix until smooth.
3. Roll out one pie crust into a 9-inch pie pan and pour in the persimmon mixture.
4. Cover with the second crust or leave open for a rustic look. Trim edges and seal.
5. Bake for 50–60 minutes until filling is set and crust is golden. Cool for at least 2 hours before serving.

The natural sweetness of persimmons pairs beautifully with the warmth of ginger and spices, making this pie a unique and memorable fall dessert that will impress any guest.

Quince and Apple Caramel Pie

This pie features the tart and fragrant flavor of quince paired with sweet, tender apples and a luscious caramel drizzle.

Its rich aroma and balanced sweetness make it a show-stopping autumn dessert.

Ingredients:

• 2 cups peeled, cored, and sliced apples
• 2 cups peeled, cored, and diced quince
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• ½ cup caramel sauce (homemade or store-bought)
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix apples, quince, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated.
3. Roll out one pie crust into a 9-inch pie pan and pour in the fruit mixture. Drizzle with half of the caramel sauce.
4. Cover with the second crust or create a lattice top. Trim, seal edges, and brush with egg wash.
5. Bake for 50–60 minutes, until crust is golden and filling is bubbly. Let cool for 1–2 hours.
6. Drizzle remaining caramel over the top before serving.

The combination of quince, apple, and caramel creates a rich, aromatic fall dessert that is both elegant and comforting. Every bite is a perfect balance of tart and sweet.

Pluot and Cinnamon Pie

This pie showcases the sweet-tart flavor of pluots, enhanced with cinnamon and brown sugar.

Its juicy filling and flaky crust make it a delightful and slightly unconventional autumn dessert.

Ingredients:

• 4 cups pitted and sliced pluots
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine pluots, sugars, flour, cinnamon, ginger, lemon juice, and vanilla. Toss gently.
3. Roll out one crust into a 9-inch pie pan and fill with the pluot mixture.
4. Cover with the second crust or a lattice top, trim and seal edges, and brush with egg wash.
5. Bake for 50–55 minutes until golden and bubbly. Cool for 1–2 hours before serving.

Pluots bring a unique sweet-tart flavor that pairs perfectly with cinnamon, creating a pie that’s refreshingly different yet undeniably fall-worthy.

Fig and Caramelized Walnut Pie

This fall pie combines the deep sweetness of figs with crunchy caramelized walnuts.

The buttery crust and caramel drizzle create a decadent, cozy dessert perfect for autumn gatherings.

Ingredients:

• 2 cups fresh or dried figs, chopped
• 1 cup walnuts, chopped
• ¼ cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash
• ¼ cup caramel sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add walnuts, brown sugar, cinnamon, and nutmeg. Toast until caramelized, about 5 minutes. Remove from heat and let cool.
3. Mix walnuts with chopped figs and vanilla in a large bowl. Add flour to help thicken filling.
4. Roll out one pie crust into a 9-inch pan and fill with the fig-walnut mixture.
5. Cover with second crust or lattice top, trim edges, and brush with egg wash.
6. Bake for 50–60 minutes until crust is golden and filling is bubbly. Drizzle caramel sauce on top before serving.

The rich combination of figs and caramelized walnuts delivers a deeply satisfying fall flavor.

This pie is both rustic and indulgent, perfect for cozy evenings or holiday celebrations.

Apple, Fig, and Walnut Pie

This autumn pie combines tender apples, sweet figs, and crunchy walnuts for a hearty, flavorful dessert.

The mixture of textures and natural sweetness makes it a comforting choice for fall gatherings.

Ingredients:

• 2 cups peeled and sliced apples
• 1 cup chopped fresh or dried figs
• 1 cup chopped walnuts
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix apples, figs, walnuts, sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla until well coated.
3. Roll out one crust and place it into a 9-inch pie pan. Pour the fruit and nut mixture into the crust.
4. Cover with the second crust or create a lattice top. Trim, seal edges, and brush with egg wash.
5. Bake for 50–60 minutes until the crust is golden and filling is bubbling. Allow to cool 1–2 hours before serving.

This pie’s combination of apples, figs, and walnuts brings together sweetness, tartness, and crunch, making it a truly satisfying fall dessert.

Cranberry, Orange, and Almond Pie

A vibrant, festive fall pie featuring tart cranberries, juicy orange segments, and toasted almonds.

The citrusy brightness balances the tartness of cranberries, creating a refreshing yet cozy dessert.

Ingredients:

• 2 cups fresh or frozen cranberries
• 1 orange, peeled and segmented
• ½ cup sliced almonds, toasted
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon orange zest
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cranberries, orange segments, sugars, flour, cinnamon, nutmeg, and orange zest. Toss gently.
3. Roll out one crust into a 9-inch pie pan. Pour in the cranberry-orange mixture and sprinkle with toasted almonds.
4. Cover with second crust or create a lattice top. Trim and seal edges, then brush with egg wash.
5. Bake for 50–55 minutes until crust is golden and filling is bubbly. Cool for 1–2 hours before slicing.

The tart cranberries paired with citrusy orange and crunchy almonds create a bright, flavorful fall pie that is as visually appealing as it is delicious.

Pear, Ginger, and Cardamom Pie

This pie features tender pears infused with warm ginger and aromatic cardamom.

The fragrant spices elevate the natural sweetness of the pears, producing a sophisticated fall dessert.

Ingredients:

• 4 ripe pears, peeled, cored, and sliced
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• ½ teaspoon cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix pear slices, sugars, flour, ginger, cardamom, cinnamon, lemon juice, and vanilla until evenly coated.
3. Roll out one pie crust into a 9-inch pie pan and pour in the pear mixture.
4. Cover with the second crust or create a lattice design. Trim edges, seal, and brush with egg wash.
5. Bake for 50–60 minutes until crust is golden and filling is bubbling. Cool 1–2 hours before serving.

The combination of pear, ginger, and cardamom creates a warm, fragrant, and flavorful pie that perfectly captures the essence of autumn.

Pumpkin, Apple, and Pecan Pie

This pie combines creamy pumpkin, tender apple slices, and crunchy pecans for a layered fall dessert.

The mix of textures and warm spices makes it perfect for autumn celebrations.

Ingredients:

• 1 cup pumpkin puree
• 2 cups peeled and sliced apples
• 1 cup chopped pecans
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pumpkin puree, sugars, flour, cinnamon, nutmeg, cloves, vanilla, and eggs. Mix until smooth.
3. Roll out one pie crust into a 9-inch pie pan. Pour the pumpkin mixture evenly into the crust.
4. Layer the apple slices on top of the pumpkin, then sprinkle with chopped pecans.
5. Cover with the second crust or leave open for a rustic look. Trim, seal edges, and brush with egg wash.
6. Bake for 50–60 minutes until crust is golden and filling is set. Let cool 2 hours before serving.

The creamy pumpkin, tender apples, and crunchy pecans create a comforting pie that epitomizes fall flavors. A truly cozy dessert for autumn gatherings.

Fig, Pear, and Honey Pie

Sweet figs, juicy pears, and a drizzle of honey come together in this autumn pie for a naturally sweet and fragrant dessert.

Its rich flavors make it an elegant addition to any fall table.

Ingredients:

• 2 cups fresh or dried figs, chopped
• 3 ripe pears, peeled, cored, and sliced
• ¼ cup honey
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix figs, pears, honey, sugars, flour, cinnamon, nutmeg, and vanilla until combined.
3. Roll out one pie crust into a 9-inch pie pan and pour in the fruit mixture.
4. Cover with the second crust or create a lattice top. Trim and seal edges, then brush with egg wash.
5. Bake for 50–55 minutes until the crust is golden and filling is bubbling. Cool 1–2 hours before serving.

The natural sweetness of figs and pears, enhanced by honey, creates a pie that is rich, aromatic, and distinctly autumnal. Perfect for fall dinners and festive occasions.

Apple, Cranberry, and Ginger Pie

A classic fall combination of tart cranberries, sweet apples, and warm ginger.

This pie is bursting with flavor and aroma, making it a delightful dessert for cozy autumn evenings.

Ingredients:

• 2 cups peeled and sliced apples
• 1 cup fresh or frozen cranberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine apples, cranberries, sugars, flour, ginger, cinnamon, nutmeg, lemon juice, and vanilla. Toss until evenly coated.
3. Roll out one pie crust into a 9-inch pie pan. Pour in the fruit mixture.
4. Cover with the second crust or create a lattice top. Trim, seal edges, and brush with egg wash.
5. Bake for 50–60 minutes until golden and filling is bubbly. Let cool for 1–2 hours before serving.

The tartness of cranberries paired with sweet apples and warming ginger makes this pie a classic yet exciting fall dessert.

Ideal for cozy family gatherings.

Persimmon, Apple, and Cardamom Pie

This pie combines the sweet, honey-like flavor of ripe persimmons with tender apples and the warm, aromatic spice of cardamom.

It’s a fragrant, visually stunning fall dessert that perfectly captures the essence of the season.

Ingredients:

• 3 ripe persimmons, peeled and sliced
• 2 cups peeled and sliced apples
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cardamom
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 package pie crust (top and bottom)
• 1 egg, beaten for egg wash

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine persimmons, apples, sugars, flour, cardamom, cinnamon, nutmeg, lemon juice, and vanilla. Toss gently to coat.
3. Roll out one pie crust and fit it into a 9-inch pie pan. Pour in the fruit mixture.
4. Cover with the second crust or create a lattice top. Trim, seal edges, and brush with egg wash.
5. Bake for 50–60 minutes until crust is golden and the filling is bubbly. Let cool for 1–2 hours before serving.

The combination of sweet persimmons, tender apples, and warm cardamom creates a flavorful, aromatic pie that celebrates the best of fall produce.

It’s perfect for cozy autumn evenings or holiday gatherings