Pie Time: Recipes for Fall


Mason Ritchey

When it comes to fall, one of the first things I think of are warm pies! Listed below are two favorites, pumpkin pie and apple pie!

Pumpkin Pie


  • 1 (9 inch) unbaked pie crust
  • 1 (16 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice


  1. Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.

  2. Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined. Pour into the pie crust.

  3. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.

  4. Remove from the oven, set on a wire rack, and cool completely before serving.

Apple Pie



  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box


  • 6cups thinly sliced, peeled apples (6 medium)
  • 3/4cup sugar
  • 2tablespoons all-purpose flour
  • 3/4teaspoon ground cinnamon
  • 1/4teaspoon salt
  • 1/8teaspoon ground nutmeg
  • 1tablespoon lemon juice


  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.