Recipes

5 Pie Recipes That Aren’t Pumpkin

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There is perhaps no greater fall dessert than pie. From its flaky crust to its soft and creamy filling, there is just something about this traditional dessert that truly ushers in the holiday spirit. While there is no denying the deliciousness of a classic pumpkin pie, it is also a flavor that can become overdone and overused during the holiday season. If you’re looking to add an element of surprise at the next gathering or holiday celebration, try one of these five pie recipes that aren’t pumpkin.

First, Pie Dough

Before we dive into our five pie recipes, use this reliable recipe for pie dough. Start by combining 1 ½ cups of flour with the sugar and salt in a food processor. Pulse a couple of times or until ingredients are thoroughly combined. Next, scatter butter across the mixture in the processor and process for about 15 seconds. You should notice that the dough is beginning to form. Then, scrape the bowl and redistribute the mixture, adding in the remainder of the flour. Process until the new flour is evenly distributed and the dough looks crumbly. Transfer dough to a larger bowl and sprinkle ice water over it. Press the dough into itself with a spatula and continuously pinch the dough together to check its status. If it holds together, it’s done. If it crumbles apart, add more ice water until it sticks. Before use, make sure you roll dough into a ball and wrap tightly in plastic wrap before refrigerating it for at least one hour. Now, you are ready to make some pie.

Dough Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp. salt
  • ½ tbsp. sugar
  • 2 sticks of very cold unsalted butter, cut into ½-inch cubes
  • 5 tbsp. ice water

Strawberry Rhubarb Pie

If you’re looking for something that is fruit-forward without being overly sweet, strawberry rhubarb pie is a great option. The classic flavor of strawberry mixes perfectly with the more subtle flavor of rhubarb. Plus, the texture of this tasty filling has a unique crunch that is totally satisfying. 

Ingredients:

  • 9-inch pie dough
  • 3½ cups of rhubarb stalks, cut into ½-inch pieces 
  • 2 cups of stemmed and sliced strawberries
  • ¾ cup sugar 
  • 4 tbsp. quick-cooking tapioca
  • ¼ tsp. salt
  • 1 egg white

Directions:

Begin by preheating the oven to 400 degrees. Then, slice strawberries and rhubarb stalks, making sure you cut and discard the rhubarb leaves (they are poisonous). Next, combine  strawberries, rhubarb, sugar, tapioca, and salt in a bowl. Let the mixture sit for about 10 minutes. As the mixture sits, roll out pie dough and lay it evenly into the pie pan. Transfer filling evenly on top of the dough before covering with a second layer of pie dough. For a lovely glaze, brush the top layer of dough with the egg white. Bake the pie for about 20 minutes before reducing the heat to 350 degrees; bake for another 40 minutes or so. 

Chocolate Raspberry Pie

Chocolate and raspberry are two beloved dessert flavors that create perfect harmony when mixed together. 

Ingredients:

  • 9-inch pie dough
  • 4 oz. bittersweet chocolate, coarsely chopped (3/4 cup) 
  • ½ cup heavy cream 
  • 1 tbsp. unsalted butter, cut into small pieces 
  • 1 pinch of kosher salt
  • ¾ cup of sugar
  • 5 cups of raspberries 

Directions:

Start by baking the crust in the oven at 375 degrees for about 10 minutes. As the pie dough dries out in the oven, place chocolate and ½ cup of  sugar into a bowl. On the stove, heat heavy cream by bringing it to a simmer. Pour heated cream over chocolate and whisk until smooth, adding salt to the mixture. Next, fill the pie crust with the chocolate filling and refrigerate for about an hour. As  pie chills, pour the raspberries into another bowl, along with the rest of sugar. Either toss the berries in sugar or crush them to your liking. Spoon berries over the chocolate filling and enjoy.

Cinnamon Stone Fruit Pie

Reminiscent of a Southern peach cobbler, this cinnamon stone fruit pie is not complete without a scoop of vanilla ice cream to accompany it. 

Ingredients:

  • 9-inch pie dough
  • 6 ripe peaches, peeled and sliced
  • 2 tbsp. lemon juice
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 ½ tbsp. cinnamon 
  • 1 egg white

Directions:

Preheat your oven to 425 degrees and roll dough out before fitting it into a pie pan. For the filling, slice and peel peaches before combining them into a bowl with lemon juice, sugar, flour, and cinnamon. Mix together until the peaches are thoroughly coated. Fill the pie with peach filling and cover with a second layer of dough, brushing some egg white on the dough for a nice glaze. Bake for 15 minutes and then reduce heat to 375 degrees and cook for another 45 minutes. Serve warm with vanilla ice cream. 

Buttermilk Pie

Every Thanksgiving I desperately look forward to my nana’s famous buttermilk pie. There is something so delicate and divine about this sweet yet simple dessert, and even the most hesitant of pie eaters will have a hard time turning down a slice. 

Ingredients:

  • 9-inch pie dough
  • 3 eggs
  • 1 ¼ cups granulated sugar
  • 2 tbsp. all-purpose flour
  • ½ cup of melted butter 
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • ½ tbsp. lemon juice
  • 1 pinch of salt

Directions:

Preheat oven to 350 degrees and place unbaked pie dough into a pan. Next, combine all other ingredients into a bowl and mix thoroughly. Pour the mixture into the pie pan on top of the dough and bake until golden brown, about 45 minutes. Though you can serve it warm, it is best to let it cool before slicing. 

Salted Caramel Pie 

Combining savory and sweet flavors, this salted caramel pie is a must-have at your next holiday gathering. 

Ingredients:

  • 9-inch pie dough
  • One jar of salted caramel sauce
  • 3 large eggs
  • ½ cup light brown sugar
  • ¼ cup heavy whipping cream
  • 2 tsp. vanilla extract
  • ⅛ tsp. of salt
  • Flaky sea salt for garnish

Directions:

After preheating oven to 350 degrees, place pie crust into pie pan. Whisk caramel sauce, eggs, sugar, vanilla, heavy cream, and salt until creamy. Pour filling into the pie pan and bake for 35 to 40 minutes. If the filling starts to puff up at all while in the oven, do not poke it. It will go down after it is taken out of the oven. Once you remove the pie from the oven, let it cool completely before refrigerating for at least two hours before serving. 



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