40-Minute Dutch

Dutch apple pie (appeltaart or appelgebak) recipes go back a long way. Dutch recipes typically also call for flavourings such as cinnamon and lemon juice to be added, and Dutch apple pies are usually decorated in a lattice style. Dutch apple pies contain the regular ingredients plus others including raisins and icing.

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. Though it originated in The Netherlands, it is now a delicacy served around the world.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, warm is more common, with a dash of whipped cream or vanilla ice cream. In The Netherlands it is usually eaten cold with whipped cream.

(Source Wikipedia