20 Of Grandma’s Favorite Fall Pies

This fudge-y, brownie-like pie is proof that simple sweets can hold their own on any sideboard. Top with homemade whipped cream for a pretty presentation.

Grandma always knew the power of a good apple pie. This one, topped with a buttery streusel instead of pastry, is a great one if you don’t have the time to mess with dough strips—or if you just prefer this rustic look. Serve with vanilla or cinnamon ice cream for the ultimate dessert.

Grammy’s not afraid to break from tradition every now and then—especially if it means making her go-to chocolate chess pie taste a little more like her favorite turtle candies. With its ooey-gooey salted caramel topping, this one is a guaranteed crowd-pleaser.

Perhaps the easiest fall pie, this recipe for pumpkin pie is hard to mess up even if you’re a beginner. In fact, it calls for refrigerated pie crust instead of homemade.

If you’re looking for a classic recipe for Pecan Pie, look no further. You’ll know it’s ready to come out of the oven when the filling is fully set and doesn’t move when jiggled.

Welcome fall with this classic pie that features an old-fashioned double crust. When selecting apples for your pie, you can use the type of your choice but we recommend a tart variety such as Granny Smith or McIntosh.

Grandma knows the not-so-secret ingredient in this classic pie is vinegar. The recipe calls for refrigerated pie crust, but you can use homemade like Grandma does if you prefer.

Move over, apples. This recipe is here to prove that pears can be just as delicious in a pie filling.

Serve up the flavors of chocolate chip cookies in pie form with this recipe from reader Cassie Tidwell Tramel’s grandmother, Wilma Tidwell. It’s delicious on its own or with a scoop of vanilla ice cream on top.

Even novice bakers will be able to whip up this pie recipe with ease. It requires just a little bit of stirring and pouring to pull together. A sprinkling of nutmeg on top gives it a nice hint of fall flavor.

A streusel topping that crisps as it cooks turns the humble apple pie into a show-stopping dessert. Parbake the crust before adding the apple filling to avoid a soggy bottom.

No matter what you may think when you see the name for this classic pie made popular in Arkansas, we can assure there’s no meat on the ingredient list. It starts with a Pecan Shortbread crust that’s filled with a cream cheese layer followed by a layer of chocolate pudding and topped off with a whipped cream layer.

The creamy, smooth texture of a classic buttermilk pie can be compared to that of crème brûlée. Make sure to shield the edges of the pie with aluminum foil during the last 30 minutes of baking so it doesn’t burn.

Grandma knows chocolate and pecans are a winning duo, and this pie recipe proves just that. Plus, a little bit of bourbon gives it a boozy twist.

Sweet potatoes aren’t just for casseroles. They star in this classic pie that just may be even sweeter than pumpkin.

Sweet as can be: Two of our favorite things, rolled into one impressive cinnamon roll apple pie.

You might think this is a summer pie, but Grandma believes this classic lemon-lime showstopper is perfect any time of year.

When the Test Kitchen gives a recipe a 10 out of 10, then you know it’s a slice of heaven.

Banana pudding fans, you’re in for a real decadent treat. This five-star recipe has all the flavors of the traditional Southern dessert in a sliceable form.

Perhaps it’s the graham cracker crust that wins our hearts? Or it could be the airy, lemony cream cheese filling that’s studded with pecans and dark cherries and pecans.