Bountiful orchards, apple picking and making the most of locally grown fruit are just a few things to look forward to this October.

It’s National Apple Month, and Virginians have plentiful peak-season options to celebrate with—thanks to 828 farms growing apples on 11,149 acres, according to the 2022 Census of Agriculture. The state’s apple season begins in late July and peaks in October and November.

Next to sweetness, apples pack in ample health benefits. Nutritionists and scientists are finding that apples can help prevent health problems or at least reduce health risks, according to The Virginia Apple Board.

Savor the season’s bounty by incorporating apples into a variety of courses—like a braised pork shoulder for dinner and scrumptious apple crumb pie for dessert.

To help apples stay crisp, keep them cold. They ripen eight to 10 times faster at room temperature. Dip apples in lemon juice after slicing to prevent browning.

Consumers can choose from a multitude of locally grown varieties and enjoy apple festivals, pick-your-own offerings and on-farm events throughout the fall. Visit The Virginia Apple Board website for more information.

Apple Cider Braised Pork Shoulder

2 pounds boneless pork shoulder, cut into ½” cubes
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 yellow onion, thinly sliced
2 cloves garlic, minced
2 cups apple cider
1 cup chicken broth
1 teaspoon dried thyme
2 Granny Smith apples, peeled, cored and sliced

Heat oven to 325°. Season pork with salt and pepper.

Add oil to a Dutch oven or any coverable, oven-ready pot. Heat on high.

Sear the pork until all sides are browned, then transfer the pork to a plate.

Add onions and garlic to the pot and cook for 2 minutes. Add cider, broth and thyme. Stir well, and bring to a boil.

Remove from the heat and add the pork back to the pot. Cover with sliced apples. Place the lid on the pot and cook in the oven for 2½ hours or until tender.

Remove from the oven and allow the pork to rest in the braising liquid for 10-15 minutes before serving.

—Recipe adapted from National Pork Board

Tammy’s Apple Crumb Pie

6-7 tart apples (gala or winesap)
½ cup granulated sugar
1 teaspoon ground allspice
9″ pie crust, pre-made or homemade
½ cup brown sugar
¾ cup flour
⅓ cup butter, slightly softened

Heat oven to 350°.

Peel, core and cut each apple into 16 slices. Place apple slices in a large bowl.

In a small bowl, combine granulated sugar with allspice, then sprinkle over the apple slices, coating them thoroughly. Lift the apple slices from the bowl and place them into the pie shell; don’t dump them in.

In another small bowl, combine brown sugar, flour and butter, and use a pastry blender or fork to make a crumb topping. Sprinkle the topping over the pie.

Bake for about an hour, or until the apples are fork tender and baked thoroughly.

Important notes:

Watch the pie closely toward the end of the hour to make sure the topping or crust isn’t browning too much. If this happens, cover with foil and continue baking. To ensure the pie doesn’t brown too quickly, you also could reduce the temperature to 325°, and bake about 15 minutes to a half-hour longer.

To give the pie more texture and taste, consider placing half of the apple slices in the shell, sprinkle some topping, then place the remaining apples and topping.

—Recipe prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.