Plum and apple pie, and a wedding to remember.

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.

• 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.