There are many reasons why I love Fall.  

Cozy sweaters.

Sitting next to a warm fire.



And yes, APPLES!

Thankfully, hubby and I live only twenty minutes away from Minnesota’s APPLE capital!!!

  La Crescent, Minnesota knows ALL about Apples.  In fact- the community just celebrated their annual FALL festival-APPLEFEST-two weekends ago.

 The four-day event is-jam packed with fun for all ages! Car shows, flea markets, carnival rides and so much more!

But the King parade is what everyone from miles around comes for on the last day of the festival!

So why all the fuss over a fruit?

Well, because for many years, the apple has been an important part of this communities economy. And this delicious fruit that offers so many varietys of flavors is what put this town on the map!


Now people come from all over just to see the breathtaking scenery up on Apple Blossom Drive, where the orchards and all their apple splendor (there were 40 of them at one time) dot the hillside, and you get a postcard view of the Mississippi River!

Here are just a few of the MANY varieties of apples for sale at several of the apple orchards in the area!


Jonathan– A good eating and keeping apple. Medium-sized attractive fruit, striped red with high color in spots. Flesh juicy and crisp. Flavor refreshing and tart-sweet.

McIntosh–  The fruit is a beautiful deep red color, size variable. Flesh white, firm, tender, flavor characteristically aromatic, perfumed.

Jersey Mac– Medium sized red apple with yellow/green splashes. Flesh is smooth and juicy with a tart flavor. 

Haralson– Best for pies and baked desserts. Also a great eating and cider apple. Flesh is crisp, juicy, firm. Mildly tart flavor, not acid. Holds its shape and texture in baking. Retains good flavor in keeping.

Jonagold- Large fruit striped red over bright yellow. Firm, crackling, juicy, slightly tart, flesh. Superb, rich, full flavor. Finest dessert and eating quality. Good cooking properties. 

Jonamac– Medium size, firm fruit with 90% dark red color over greenish background. Flesh firm, crisp, high quality with flavor similar to McIntosh

WealthyExcellent dessert and multi-use apple, picked a few weeks early for cooking. Beautiful fruit ripens to bright red across the surface. Crisp, juicy flesh. Refreshing, sprightly, tangy sweet flavor.

Mom and I both walked out with plenty of apples that weekend, and it didn’t take long for me to put them too good use!

French apple pie is one of hubby’s favorite fall desserts, and since he’s been such a wonderful helper this summer, (with the patience of a saint), I made one just for him!!!


So you see- apples really are something to celebrate, and that’s why I decided that for the month of September, I would put them in the SPOTLIGHT!

And since I love you all so much-I figured why not share the recipe for mom’s French Apple Pie?!


Here it is-enjoy!

French Apple Pie
Serves 6
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
  1. · 1-1/2 cup Crisco (vegetable Shortening)
  2. · 3 cups All-purpose Flour
  3. · 1 whole Egg
  4. · 5 Tablespoons Cold Water
  5. · 1 Tablespoon White Vinegar
  6. · 1 teaspoon Salt
  1. · 6-8 medium apples
  2. · 1 teaspoon cinnamon
  3. · ½ teaspoon nutmeg
Crumble Topping
  1. · ½ cup butter (one stick)
  2. · ½ cup brown sugar
  3. · 1 cup flour
  1. Preheat oven to 400 degrees.
  2. For crust: In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.  Roll dough into a ball and cut in half. (You can make this in advance and place in freezer bags until you need them.)  If you are ready to use immediately, let sit in the refrigerator for at least 20 minutes.  Place dough on floured surface and roll until it is a ½ inch bigger than your pie plate.  (if dough is sticky add more flour)  Press gently into 9” pie plate.  Crimp sides-and cut off excess dough.
  3. Combine apples, sugar, and spices.  Pour into pie shell.  Mix topping ingredients with a pastry cutter.  Sprinkle over apple mixture.  Sprinkle with more cinnamon and nutmeg.  Bake for 10 minutes at 400-and 50 minutes at 350.

I’ll be linking up today at these amazing parties so stop on over and be inspired!!


Blessings and hugs,

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