Our good friends Karen and Ronnie had recently returned to Sweden to get married on the edge of a lake in front of family and friends.
“It was a great wedding,” said Karin, narrating us through the photos of glamorous blond people partying by a lake, drinking champagne, and pinning flowers in their hair. “It really was the best day of my life! We had strawberry cake, people had a great time, there was dancing, and my aunts went skinny dipping.”
Sounds like a wedding to me.
Back in New York, we celebrated love and tradition in the best way possible: with pie.
I love making these open-face, rustic pies, partly because they’re super easy, and yield high reward, and partly because I like the aesthetic – jumbled summer fruits, easy pulled-together crust.2 cups flour ¼ cup sugar ½ tsp salt 1/2tsp cinnamon 2 sticks cold butter ¼ cup water (you might need up to ¼ cup more) fruit – about a cup to a cup and a half once chopped Good combinations: Peaches and raspberries Apples Apples and blackberries Plums and apples Apricots and raspberries Peaches and blueberries Pears A few tsp of corn flour 2 tbsp of sugar (less if the fruit is really sweet) ¼ tsp cinnamon ¼ tsp ginger
- Cut the butter into cubes, put everything in the food processor and pulse until the butter looks like big breadcrumbs.
- Pour in the ice water, and pulse until the dough starts to ball up. If it doesn’t, add water a tsp at a time until it does.
- Flour a board and tip the dough onto it. Pat into a ball, split into two, wrap in plastic wrap. Freeze half for another day, pat the other into a fat disk and chill in the fridge for half an hour.
- Meanwhile, chop up a selection of summer fruit – enough to fill a cereal bowl. I used 4 plums and 2 apples, and pre heat the oven to 450.
- Toss in a tsp or two of corn flour to absorb the juices while cooking, and add a few tbsp of sugar, a pinch of cinnamon and a pinch of ginger.
- Roll out the chilled pie crust into a 10 inch dish.
- Pile the fruit in the middle and fold up the edges, pleating to make a circle.
- Bake for 25 mins, cool on the tray for 5 minutes, then transfer to a rack.
- Serve with vanilla ice cream.