Plum and apple pie, and a wedding to remember.

Plum And Apple Pie

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 and blackberries
Plums and apples
Apricots and raspberries
Peaches and blueberries
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.
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