We are one-third of the way through October already, and the cool, crisp air has arrived. If you want to make sure you get the most of the fall season before it’s gobbled up by Thanksgiving and Christmas, a check list can help. There’s no cuter version than these Fall Bucket Lists created by our marketing director, Laurie Coombs. She has one for adults and another for children, with a few items found on both.

You’ve probably already done several of these — burn fall candles, drink pumpkin spice latte, buy pumpkins, decorate for fall or Halloween, eat a caramel apple . . .

But there are a few fun suggestions that you might not think to do unless prompted, like tell ghost stories, bob for apples, build a scarecrow or roast pumpkin seeds.

If you’re looking for a fun fall outing where you can accomplish several of these in one day, consider a visit to Centennial Farms at 199 Jackson Street in Augusta (centennialfarms.biz, 636-228-4338) or Thierbach Orchards, which has a market and apple orchard in Marthasville at 18427 State Highway 47, and one in Washington at 301 E. Fifth St. (thierbachorchards.com, 626-433-2757.

At Centennial Farms, the apple orchard has closed, but Pumpkin Fantasyland is open with life-sized farm and storybook characters. You also can pick your own pumpkins. The farm is open to the public Thursday through Sunday, 10 a.m. to 5 p.m.

Apple picking is still available at Thierbach Orchards on Saturdays and Sundays. Varieties include Jonagold, Fuji, Blushing Gold, Mutsu and Rome Beauty apples. The you-pick cost is $1.69/pound. Hours are 9 a.m. to 6 p.m., with the last wagon rides to the apple orchard at 5:30 p.m. Along with fresh apples, the Thierbach markets feature local produce, honey, jams, salsas and more!

Once you’ve picked your apples, you’re ready to bake a pie (it’s on your Fall Bucket List!). So we’ve provided you a mouth-watering recipe for you to try. We hope you have enough apples, because you’re going to want to make this one again and again.

We also have a Cran-Apple Sangria recipe that will help you put your apple cider to good use. Cheers to fall!

Cran-Apple Sangria

1 bottle red wine
1/2 c. cranberry juice
1 1/2 c. apple cider
1/2 c. grape-flavored sparkling water

Mix all ingredients and garnish with cranberries, orange and apple slices.

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Apple Praline Pie

6 c. apples, peeled and sliced
¾ c. sugar
¼ c. flour
¼ t. salt
2T butter
1t cinnamon
Dough for 2 pie crusts
Topping:
¼ c. butter
½ c. brown sugar
2T half & half
½ c. chopped pecans

Combine apples, sugar, flour, salt, and cinnamon. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture. Dot with butter. Top with remaining crust, turn under the edges, and crimp closed. Cut four 2-in. slits into pie crust. Bake at 350 degrees for 50 to 55 minutes. Cover pie crust edges loosely with foil after 20 minutes to prevent excessive browning.

For topping: In a small skillet, melt butter. Stir in brown sugar and half & half. Bring to a boil. Remove from heat and stir in pecans. Pour over the baked pie. Place on a cookie sheet and return to oven for five minutes.