Make Me Sweet

The pie was still warm when it was carried outside, nestled on a wooden board, its golden lattice catching the last rays of afternoon sun. The apples inside had softened just enough — tender, spiced with cinnamon and nutmeg, their juices bubbling up through the woven crust. Around it, dry leaves rustled and the scent of tea mingled with the sweet aroma of baked fruit. Someone poured a drink, laughter echoed softly, and the slice that was missing told a quiet story: of shared comfort, of hands reaching for seconds, of autumn unfolding in slow, delicious moments. This is not just a pie — it’s a ritual, a memory, a bite of something familiar and deeply good.

Ingredients:

For the pie crust:

300g plain flour
200g cold unsalted butter, cubed
2–3 tbsp ice water
2 tbsp granulated sugar
Pinch of salt

For the filling:

6–7 apples (Braeburn or Granny Smith), peeled, cored, and sliced
150g granulated sugar
1 tbsp lemon juice
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp plain flour (to thicken)

To finish:

1 egg, beaten (for brushing)
1 tbsp sugar (for sprinkling)

Instructions:

Make the pastry: Mix flour, sugar, and salt. Rub in butter until crumbly. Add ice water and knead briefly into a dough. Divide into two discs, wrap, and chill for 30 minutes.
Prepare the filling: Toss apple slices with sugar, lemon juice, cinnamon, nutmeg, and flour. Let sit while you roll the dough.
Roll and fill: Roll one disc and line a 23cm pie dish. Fill with apples. Roll second disc and cut into strips for lattice. Weave over the top.
Bake: Brush lattice with egg, sprinkle sugar. Bake at 190°C (375°F) for 40–50 minutes until golden and bubbling.

🍎 Serving Ideas

Serve warm with vanilla ice cream, whipped cream, or a drizzle of salted caramel. Perfect for outdoor gatherings, cozy evenings, or wrapped in parchment as a rustic gift.