Fall is in full-swing and what better way to celebrate the season than treating your family (and yourself) to a fresh, delicious home-baked pie. Pecan, apple, pumpkin, you name it — the elves at Elfster are big fans of all kinds of pie and we’ve found just what you need for a little baking inspiration.
Got the Gear?
Having just the right stuff in the kitchen is key to baking the perfect pie and Elfster has what you need to get the job done in style with our “In The Kitchen Gift Guide.”
Whether it’s basic bakeware or the perfect pie pan, you can find our favorites here.
This mouth-watering pecan pie caught our eye…
We love this take on pecan pie, from the popular recipe website Gimme Some Oven by blogger Ali, who was inspired to create “the best pecan pie recipe I know, inspired by my grandma. And she was an expert baker of pecan pie.” And we’ll take Ali’s word for it — this looks simply amazing! Check out Ali’s recipe for this easy and delectable pecan pie, as well a few more of her favorite pie recipes here.
Looking for a creative twist on the classic apple pie?
Try this for Blackberry-Apple Pie for a truly unique taste from the Williams-Sonoma Test Kitchen.
Prepared in a fry pan rather than a traditional pie dish, this simple pie makes a homey finish to a rustic dinner party. And cleanup is easier than ever since you cook the fruit and serve the pie from the same pan.
Blackberry-Apple Pie
4 apples, about 1 1/2 lb. (750 g) total, cut into 1-inch (2.5-cm) pieces
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
2 Tbs. cornstarch
1/4 tsp. salt
5 cups (20 oz./625 g) fresh or frozen and thawed blackberries
1 tsp. vanilla extract
1 batch basic pie dough
1 egg beaten with 1 tsp. water
2 tsp. turbinado sugar
Preheat an oven to 400°F (200°C).
In a 10-inch (25-cm) sauté pan over medium heat, stir together the apples, brown sugar, cornstarch and salt. Sauté until the apples until just tender-crisp, 5 to 7 minutes. Stir in the blackberries and cook until the blackberries soften and begin to release their liquid, 2 to 3 minutes.
Remove from the heat and stir in the vanilla. Set aside and let cool to room temperature.
Roll out the pie dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Carefully roll the pie dough around your rolling pin and unroll it on top of the pan. Trim the edge, leaving 1 inch (2.5 cm) of overhang, then crimp the edges to seal the dough to the pan. Brush the edges of the crust with egg wash and sprinkle the top of the pie with the turbinado sugar. Using a small, sharp knife, cut about 5 slits in the crust to allow steam to escape during baking.
Bake until the crust is crisp and golden brown, about 25 minutes. Transfer the pie to a wire rack and let cool for at least 1 hour before serving. Serves 8.
And who can resist a personal pumpkin pie…
These adorable, tasty and kid-friendly pumpkin pies are perfect for little hands to enjoy! We found these yummy Mini Pumpkin Tarts with Marshmellow featured in the Design Studio of the Pottery Barn Kids website by blogger Amanda Haas, who says, “There is something so special about being served a little pie that’s all your own. Your children will love the taste of the pumpkin tart and crispy marshmallow on top.”
For more inspiring ideas for your kitchen and beyond, be sure to check out Elfster’s Thanksgiving Guides.
Celebrate the season and don’t forget to enjoy the pie!
Yum!
