Yeah I think the best approach for the backyard is to go with raised beds this season. The soil in the lower section stays too wet for most vegetables and last year the beans and squash really struggled because of it. I have been researching those cedar planter kits that simply lock together at the corners and they seem very easy to assemble. Each bed will need around 10 to 12 cubic feet of good quality soil mix. I plan to add compost from the bin behind the garage and maybe some perlite for drainage. If you decide to start seeds indoors you should plan for about six weeks before the last frost date which is typically around the second week of May in our area. Let me know if you want to go in together on a bulk soil delivery. There is a landscape supply place that offers free delivery on orders over two cubic yards and the price per bag is much better than the big box stores.

Also I found a great source for organic mulch if you are interested. They sell shredded hardwood that breaks down slowly and looks really clean around the plants. I usually put down about three inches in the spring and it lasts through the whole season. They deliver on Saturdays too which is convenient.

The most important step for a flaky pie crust is keeping everything cold. I put the cubed butter in the freezer for at least twenty minutes before mixing and I even chill the flour and bowl if I think about it. When you cut the butter into the flour you want some pieces to remain about the size of small peas. Those little chunks are what create the flaky layers when they melt in the oven. I use a pastry blender but two table knives work okay in a pinch. After adding the ice water you want to mix just until the dough holds together when squeezed. Overworking it will develop gluten and make the crust tough. Let the dough rest in the refrigerator for at least an hour before rolling. For the apple filling I like to combine granny smith with honeycrisp apples because the tartness offsets the sugar nicely. A bit of cinnamon and a pinch of nutmeg round out the flavor without overwhelming the fruit.

I usually bake the pie at 375 degrees for about 50 minutes and I always place a baking sheet on the rack below to catch any drips. Let it cool for at least two hours before slicing or the filling will run everywhere. If you want to try a lattice top I can show you the trick for weaving the strips without them breaking.