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Friday, October 15, 2010

Bay Area Pumpkin Patches, Apple Picking and Corn Mazes - plus apple pie recipe

I love this time of year, with all the fall colors and fields teeming with pumpkins! I'm going to point you to some helpful sites with information on where to go pumpkin picking, apple picking and corn mazing (is that a word?) in the Bay Area.

A Little Yumminess has a great post on apple picking in Sebastapol (and going for ice cream and wine tasting after). Somehow this writer only left with 7 pounds of apples. When we went recently we spend $60, which equaled 48 pounds of apple goodness. I've already made 8 apple pies (fortunately we just got a second fridge/freezer). Five pies are frozen, we've eaten two and we gave one to the neighbor. Yummy! See my recipe at the bottom.

Travel is More Fun with Kids wrote two excellent posts - the first is a comprehensive listing of Bay Area pumpkin patches with helpful information. Travel is More Fun with Kids also wrote a review on a Petaluma pumpkin patch and corn maze.

Red Tricycle also has a thorough listing of pumpkin patches. Check it these Bay Area pumpkin patches!

Debbie's Famous Apple Pie:
I used store-bought pie crust (if I have to make it myself, we just won't have apple pie). I like Mrs. Smith's crust. Peel and slice enough apples to fit overstuffed, in the pie shell. Keep the apples in a bowl, though. Mix with a tablespoon or so of lemon juice, a big dash of cinnamon, some mace and nutmeg. You can see I'm not big on following exact recipes. Mix that all together and dump it in the pie shell (in a mound).

Separately, mash together 1/2 stick of salted soft butter with a bunch of quick oats (like Quaker Oats - just plain), along with some brown sugar. I don't measure. When it's mixed into crumbly pieces, put that on top of the apples. It won't cover the whole pie. Bake the pie at 350 degrees for maybe 80 minutes (til it's brown on top but not burned). Serve with vanilla ice cream. Enjoy!

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1 comment:

  1. Thanks for the shout-out! I had to show A LOT of restraint to leave with only 7 lbs. We are still working through our bounty of apples and pears!