There is something about the fall of the year that makes me want to bake. I can't eat it most of the time, but I have a hubby who does. He is an apple freak. He eats as many as 3 or 4 a day.
His favorite recipe requests are southern apple cake and my version of French apple pie. The southern apple cake was my mother's recipe and has been handed down through the ranks.
The French apple pie is one I had, but I added a couple of my own touches.
In case anyone would like to try either one here are the recipes.

Southern Apple Cake
(from the kitchen of Grandma Bootier)
4 cups chopped apples
2 cups sugar
3 cups flour
2 tsp. baking soda
2 eggs
1 cup vegetable oil
2 tsp. vanilla
1 tsp. salt
1 cup chopped walnuts (optional but adds a nice texture)
Cut apples into small cubes. Pour sugar over apples. Let stand 1/2 hour. Add oil, beaten eggs and vanilla. Mix well.
Add flour, baking soda, salt and nuts to apple mixture. Grease and flour tube pan and bake 1 hour (set oven at 350 degrees. Start checking at 45 min. for doneness.)
I prefer to use a 13'' by 9'' well-greased pan.
Enjoy!

French apple pie
Pillsbury crusts that contain 2. (could make your own)
Use at least 6 good size apples (Macs are good; so are cortland)
Place apples in a large bowl with 1 to 1 1/2 cups sugar (adjust to your taste)
2 tbsp. flour
1 tsp. cinnamon
1 tsp. nutmeg
dash of ginger
About 1/2 cup raisens
About 1/2 cup chopped walnuts
1 tsp. lemon juice
Mix together
Roll out 1 crust and place in a large pie plate (9- to 10-inch)
Pile high with apples, press slightly with your hand
Roll out second crust and cover apples (flute the edges)
Put a dab of water all around bottom edge of crust efore adding top crust. Helps with leakage.
Heat oven to 425 degrees. Place foil around edges to avoid burning.
Bake until apples test done (about 45 mins. to 1 hour) However check from time to time.
Put the pie on a cooling rack.
Once cool put a thin layer of vanilla frosting on top.
Just mix 4X sugar with a little water for the frosting.
Enjoy!