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Sweets for your sweetie

5 dessert recipes There's nothing like a serving of hot, sweet, and spicy apple pie to bring out the boy in the man. The amazing part is that it is always the good little boy that shines through - the one who knew that being lovable and appreciative was the best way of getting seconds

These retro desserts will bring whoops of joy when they are served up. What's more, they are just so much fun to cook - and fill the house with glorious aromas. Remember Hot Fudge Sundaes, Deluxe Banana Splits, creamy Chocolate Pudding, zesty Key Lime Pie, and New England Blueberry Pancakes? Make someone feel special by turning out the perfect sweet and share the feel-good sensation too.

Double-Crust Apple Pie

Serves 6-8

Make him an apple pie and show him that you love him - it'll remind him of his mom and all the memories of childhood evoked by the sweet, spicy aromas of home baking. Apple pie is immensely popular - most diners and roadside restaurants have one on the menu. Nothing beats a good homemade version, however.

2lb/900g cooking apples, peeled, cored, and sliced
1 tbsp lemon juice
1 cup/225g sugar, plus extra for sprinkling
2 tbsp all-purpose (plain) flour
½-1 tsp ground cinnamon
freshly grated nutmeg
1 tbsp/15g butter, for dotting
vanilla ice cream, to serve (optional)

Pie Crust
Crust Apple Pie 2 cups/225g all-purpose (plain) flour, sifted
1 tsp sugar
½ tsp salt
½ cup/120g unsalted butter, cut into pieces
3 tbsp/45g white vegetable shortening (white vegetable fat), chilled
1 tbsp lemon juice
1 egg yolk
4-6 tbsp ice water
1 egg, lightly beaten, to glaze

To make the pie crust, put the flour, sugar, and salt into a food processor and pulse once or twice to blend. Sprinkle in the butter pieces and shortening and process for about 10 seconds until the mixture resembles coarse crumbs.

With the machine running, add the egg yolk, lemon juice, and the water little by little, until the dough begins to come together. Do not allow the dough to form a ball around the blade or it will be tough. Press a little of the dough between your thumb and forefinger: if it does not hold together, add a little more water.

Remove the dough and divide it in half. Flatten the pieces into circles and wrap each in plastic wrap (cling film), then chill for 1-2 hours. Allow to soften slightly at room temperature before rolling.

Preheat the oven to 425°F (220°C/Gas 7). Lightly grease a 9in/23cm pie plate. Put the apples in a large bowl as they are prepared and sprinkle with the lemon juice; toss gently to combine. In a small bowl, mix the sugar, flour, cinnamon and some freshly grated nutmeg until combined. Sprinkle over the apples and toss to coat the fruit; set aside.

Unwrap one dough round and place on a lightly floured surface. Roll out the dough from the middle towards the edge, turning it by a quarter turn as you roll to keep it in a round shape. The dough should be about 1⁄8in/3mm thick. Gently ease the dough into the pie plate, pressing it in gently. Trim the excess, leaving ½in/1cm overlapping the edge. Brush the edge of the pastry with water and spoon the filling into the pie, mounding it slightly, then dot evenly with the butter.

Roll out the second dough round as before and place over the filling. With a sharp knife, cut a few slashes into the top to allow steam to escape. Trim the edge of the dough cover to the rim of the pie plate and turn the overhanging dough underneath up over the edge. Press to seal and crimp the edge. Brush with beaten egg. If you like, re-roll the trimmings and cut decorative leaves and fruits. Arrange on the pie and glaze again. Sprinkle with a little sugar.

Bake for about 25 minutes. Cover the edges of the pie with strips of foil to prevent them from over-browning and continue to bake for 20-25 minutes longer until the crust is set and golden and the filling is tender and bubbling.

Allow the pie to cool for at least 30 minutes before serving. The pie is delicious with vanilla ice cream.