Favorite non-pumpkin fall desserts?

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!

blondies, homemade caramels, dutch apple pie, caramel apple pecan cake