Washington Apple Pies That Taste Like Fall
When autumn leaves start to fall in Washington state, apple pie season kicks into high gear. Our state grows some of the world’s best apples, making our pies extra special during harvest time.
The combination of flaky crusts, warm spices, and local apples creates desserts that capture the essence of fall in every bite.
Here are seven Washington apple pies that perfectly capture autumn’s cozy flavors.
1. Wenatchee Valley Honeycrisp Crumble
Bakers in the Wenatchee Valley transform locally harvested Honeycrisp apples into pie perfection. The natural sweetness of these crisp apples means less sugar is needed in the filling.
A buttery crumble topping replaces traditional crust, creating delightful texture contrasts. Cinnamon, nutmeg, and a hint of cardamom bring warmth to each forkful, making this pie a celebration of Washington’s premier apple growing region.
2. Skagit County Caramel Apple Pie
Family orchards in Skagit County produce firm, tart apples perfect for standing up to rich caramel. Bakers layer homemade caramel sauce between apple slices, creating gooey pockets of sweetness throughout.
The double crust gets a sprinkle of turbinado sugar before baking, adding sparkle and crunch. Many local bakeries finish with a drizzle of additional caramel and flaky sea salt, balancing sweet with subtle saltiness in this indulgent autumn treat.
3. Pike Place Market’s Rustic Cider Pie
Seattle’s iconic Pike Place Market vendors combine heirloom apples with locally produced hard cider in their signature fall pies. The cider reduces during baking, concentrating its flavors while creating a slightly tangy sauce.
A rustic, hand-folded crust cradles the filling, intentionally imperfect in the most charming way. Market bakers often mix multiple apple varieties – Braeburn, Jonagold, and Granny Smith – for complex flavor and texture that changes slightly depending on what’s freshest that week.
4. Spokane’s Spiced Apple-Maple Pie
Eastern Washington bakers embrace fall’s arrival by combining local apples with pure maple syrup instead of standard sugar. Warming spices like cloves, allspice, and cinnamon create an aromatic experience that fills homes with autumn scents.
The lattice top crust gets brushed with maple butter before baking, creating a glossy, caramelized finish. Spokane’s cooler climate produces apples with perfect tartness to balance the maple’s sweetness, making this pie especially popular when the region’s famous yellow larch trees begin changing color.
5. Olympic Peninsula Blackberry-Apple Pie
Wild blackberries grow abundantly on the Olympic Peninsula, inspiring bakers to create this purple-hued masterpiece. Fresh blackberries nestle between layers of sliced apples, staining the filling a gorgeous burgundy color.
The combination creates perfect balance – tart apples, sweet-tart berries, and aromatic vanilla. Many peninsula bakeries add a splash of local lavender honey, reflecting the region’s agricultural diversity. The striking purple filling contrasts beautifully with a golden crust, making this pie as visually stunning as it is delicious.
6. Yakima Valley Dutch Apple Pie
Dutch settlers in the Yakima Valley brought this traditional recipe generations ago, adapting it to showcase the region’s exceptional apples. Unlike standard American pies, the Dutch version features a unique crust – part shortbread, part pie dough – that creates a cookie-like base.
Growers from the valley’s orchards recommend firm Gala or Pink Lady varieties for authentic texture. Many local families still use antique apple peelers handed down through generations, creating distinctive spiral-cut apple pieces that bake into perfect tenderness while retaining their shape.
7. San Juan Islands Salted Honey Apple Pie
Island beekeepers contribute distinctive wildflower honey to this sophisticated take on apple pie. The honey replaces most of the sugar, creating depth of flavor that changes subtly based on which island’s honey is used.
Bakers brush the top crust with egg wash and sprinkle it with large flakes of sea salt harvested from local waters. Apples from the islands’ heritage orchards – some trees over 100 years old – provide unique varieties rarely found elsewhere.
