Favorite non-pumpkin fall desserts?

GottaBurnEmAll wrote: »

arditarose wrote: »

Grape pie? I dunno.

I'm going back and forth on it. Finding out that the grapes taste like Welch's grape juice is making me lean towards thinking this is delicious.

The recipe I read makes it sound tedious to make though. It called for slipping the grapes out of the skin.

When I was pregnant with my daughter, I used to crave snow cones made by pouring concentrated Welch's over crushed ice. I had her in early September, and that summer was really, really hot. Towards the end, my lips were always faintly purple because I was eating them so much.

i have never made them but in a small town (Naples NY) 20 minutes from me lots of folks make and sell them

I love making cobbler, and I will use fruits of the season. For fall, I gravitate towards apples and pears. The template that I use is this recipe I found years ago, and it really highlights the fruit. Depending on the sweetness, I will reduce the sugar, and since I don't believe in margarine, I use unsalted butter. One of my next cobblers will be a ginger-pear cobbler that I make using ripe, but firm D'Anjou pears and tiny bits of crystallized ginger.
food.com/recipe/light-fresh-peach-cobbler-40183

When I think of fall desserts I think of the tarts my dad would make for Thanksgiving. I hated (and still hate) pumpkin pie, even though from what I understand my dad's was excellent, so he would take the leftover crust bits (which he made from scratch) and make tarts for me - just the crust with a little bit of jelly in the middle but they were so good! It was really the crust that did it - I think that crust with a little bit of cinnamon and sugar would have been great too. Now that I am older I would love to try pecan pie again (hated nuts as a kid but love most of them now) and I have never tried rhubarb pie but have heard rhubarb is quite tart which sounds really good to me.

sunburntgalaxy wrote: »

When I think of fall desserts I think of the tarts my dad would make for Thanksgiving.

I so read that as farts the first time around.

snickerscharlie wrote: »

sunburntgalaxy wrote: »

I have never tried rhubarb pie but have heard rhubarb is quite tart which sounds really good to me.

Rhubarb *is* pretty tart and even sour all on its own. I compensate for this by adding sugar, or even better, raspberries. Raspberry rhubarb pie is amazing.

Strawberry rhubarb crumble

snickerscharlie wrote: »

nutmegoreo wrote: »

snickerscharlie wrote: »

sunburntgalaxy wrote: »

I have never tried rhubarb pie but have heard rhubarb is quite tart which sounds really good to me.

Rhubarb *is* pretty tart and even sour all on its own. I compensate for this by adding sugar, or even better, raspberries. Raspberry rhubarb pie is amazing.

Strawberry rhubarb crumble

Yeah, I've used strawberries, too. I just like raspberries more.

Both of those sound really tasty - I just need to find someone around here who makes it so I can try it. I am sure I could find a bakery that has something at least similar.

CooCooPuff wrote: »

sunburntgalaxy wrote: »

When I think of fall desserts I think of the tarts my dad would make for Thanksgiving. I hated (and still hate) pumpkin pie, even though from what I understand my dad's was excellent, so he would take the leftover crust bits (which he made from scratch) and make tarts for me - just the crust with a little bit of jelly in the middle but they were so good! It was really the crust that did it - I think that crust with a little bit of cinnamon and sugar would have been great too. Now that I am older I would love to try pecan pie again (hated nuts as a kid but love most of them now) and I have never tried rhubarb pie but have heard rhubarb is quite tart which sounds really good to me.

Yeah, I was really excited last year when I made a pecan pie. That's when I really got into cooking and thought growing up would make it more appealing to me.

I think the addition of corn or maple syrup is why I don't like pecan pie. That's a big reason I'm super excited for the pecan tassies.

Interesting - I didn't know that was in there. I have no idea what it actually tastes like but I know I imagine it tasting and neither of those is part of it. Now I kind of want to try it just to see how wrong I am. In my mind it is like butter pecan ice cream, but in pie form, if that makes any sense.

arditarose wrote: »

I don't get rhubarb pie. It's like one of the only desserts I'd rather not eat. Maybe tiramisu as well.

I once ate stewed Rhubarb to be polite. I will never eat anything Rhubarb ever again.

EspressoLvr wrote: »

I thought for sure this thread would be about healthy desserts, not regular ole sugary crap. Baked apples with cinnamon for me. No sugary pies or crisps, and certainly not caramel!

More caramel for me then!

Rhubarb can be frozen and works quite nicely in pies, crumbles, buckles, crisps, and sauces for other pies, crisps and ice cream. I have a huge rhubarb patch that is an absolute workhorse from early spring to mid fall (I just picked a big bundle yesterday to make my grandma's rhubarb butter crunch recipe--like a crisp but more flour, less oatmeal) and I make sure to freeze and can some for the winter. I have both red and green (the green was sold as red--liars!!!) and while I would not harvest any more from the less-robust red, the couple of green plants I have are still going gangbusters into late October.

I don't think I have seen anyone mention sugar cream pie. Thus, as a proud Hoosier, I am morally obligated to do so. This is such a classic old-school dessert for when there was no fruit. I just started making it within the past few years--it is fantastic with a sprinkling of cinnamon or nutmeg, or I love it with a drizzle of rhubarb sauce or some lemon curd. It seems to be a more obscure pie, so if you are trying to find a thanksgiving niche, or want to bring something different, it is a good contender.

Here are a couple of good recipes; I use the Mae Dawson one as my trusty standby, and add the Nick's Kitchen topping:

http://www.foodnetwork.com/recipes/paula-deen/mae-dawsons-hoosier-sugar-cream-pie-recipe.html

http://www.countryliving.com/food-drinks/recipes/a3382/hoosier-sugar-cream-pie-recipe-clv0510/

It is really a beautiful, simple, classic pie.

jmbmilholland wrote: »

Rhubarb can be frozen and works quite nicely in pies, crumbles, buckles, crisps, and sauces for other pies, crisps and ice cream. I have a huge rhubarb patch that is an absolute workhorse from early spring to mid fall (I just picked a big bundle yesterday to make my grandma's rhubarb butter crunch recipe--like a crisp but more flour, less oatmeal) and I make sure to freeze and can some for the winter. I have both red and green (the green was sold as red--liars!!!) and while I would not harvest any more from the less-robust red, the couple of green plants I have are still going gangbusters into late October.

I don't think I have seen anyone mention sugar cream pie. Thus, as a proud Hoosier, I am morally obligated to do so. This is such a classic old-school dessert for when there was no fruit. I just started making it within the past few years--it is fantastic with a sprinkling of cinnamon or nutmeg, or I love it with a drizzle of rhubarb sauce or some lemon curd. It seems to be a more obscure pie, so if you are trying to find a thanksgiving niche, or want to bring something different, it is a good contender.

Here are a couple of good recipes; I use the Mae Dawson one as my trusty standby, and add the Nick's Kitchen topping:

http://www.foodnetwork.com/recipes/paula-deen/mae-dawsons-hoosier-sugar-cream-pie-recipe.html

http://www.countryliving.com/food-drinks/recipes/a3382/hoosier-sugar-cream-pie-recipe-clv0510/

It is really a beautiful, simple, classic pie.

Ok I've never heard of those. Are they a bit like a custard pie? They remind me of French flan tarts but less solid.

(image for comparison. I love that stuff)

jmbmilholland wrote: »

@Francl27 they are indeed very similar to a custard pie, but instead of eggs as the binder, it relies on flour and butter as the binder. And in my experience, it's not as temperamental as a custard, you don't have to scald the milk, etc.

I did a little more looking and found a Saveur article that refers to it as a custard pie, despite the fact that eggs really aren't traditional. It is also in the class of "desperation pies," although if anyone is blessed enough to have a cream-producing cow and a full bin of sugar, they can't be THAT desperate, can they?

http://www.saveur.com/sugar-cream-pie

The article notes a "Hoosier Pie Trail", but I checked it out, and it is not to be entirely trusted, as there is no mention of Nick's Kitchen in Huntington or the St. James Inn in Avilla, both of which are historically significant restaurants (the former allegedly invented the pork tenderloin, the latter is the oldest restaurant in N. Indiana) with an awesome sugar cream pie. Also, the Saveur recipe does not call for the pats of butter on the top, which in my experience with other pies, is important for setting the filling. Plus...butter, y'all!

It sure looks tasty!

nutmegoreo wrote: »

snickerscharlie wrote: »

sunburntgalaxy wrote: »

I have never tried rhubarb pie but have heard rhubarb is quite tart which sounds really good to me.

Rhubarb *is* pretty tart and even sour all on its own. I compensate for this by adding sugar, or even better, raspberries. Raspberry rhubarb pie is amazing.

Strawberry rhubarb crumble

I've tried this so many times in my life and I just get behind it. My Dad loves rhubarb and he'd make that all the time. Well, a pie, not a crumble. I can't get past the rhubarb texture. It's like hot celery. *blergh*

That aside, there are SO many new ideas here. I can't wait to start baking and stuff. Thanks, all!

cerise_noir wrote: »

Ah, sugar pie! Tarte au sucre is very popular here.

Also, maple pie.

I was looking at some of the other "desperation pies"...there is also vinegar pie, honey pie, buttermilk pie, and a wide assortment of chess pies. I have a lemon chess pie from my grandmother that is spectacular. I believe chess pies are more common in the South.

Regardless, after thinking about pies, I am now starting to get very hungry, and not for this big pile of kale sitting on my plate, staring at me!