Dutch Apple Pie

If wreaking havoc is a thing, Dutch apple pie is its antonym.

Sometimes life feels chaotic and overwhelming on one side. Then there is the comfort and aroma of homemade apple pie—and all is well.

Making Dutch apple pie from scratch takes time, but I find it's part of the process. When your mind is occupied with everything apple, dough, and kitchenstuff. Leaving the chaos of the world out.

The total time you need is two and a half hours, from which one hour is hands-on.

The traditional Dutch apple pie as we eat it in the Netherlands has a lattice on top and is served with whipped cream. I have noticed in the US this pie is often baked with a crumble top or a lattice crust and served with vanilla ice cream.

I say you should eat it exactly as you'd like it; a pie—after all—is a pie, and that's all the deliciousness you need.

Below is the recipe as I like it best. A Dutch apple pie as my mother taught me, just as her mother taught her.

Instructions

1. Preheat oven to 350°F. Butter a 9-inch round springform pan.
2. Soak the raisins in a bowl with hot water.
3. Combine all dry ingredients for the dough.
4. Add all (but 2 tbsp) of egg and cut in the butter with a pastry cutter or two knives. Use your hand to combine all ingredients well (it's important to do this quickly, so the butter won't adapt to the warmer temperature of your hands).
5. Form the dough into a ball and wrap in plastic wrap. Refrigerate until firm, about 15 minutes.
6. While the dough rests in the fridge, core, peel, and slice the apples.
7. Wash the lemon. Zest its skin and juice the lemon.
8. Drain the raisins and pat dry.
9. In a large bowl, combine the apples with the zest, juice, raisins, sugar, and cinnamon. Mix well and set aside.
10. Take the dough out the fridge and divide into three even parts. We use two parts for the bottom crust and one part for the lattice. On a lightly floured surface, roll out 2/3 of the dough. Carefully transfer this bottom crust to the springform pan and gently push the dough up the sides if needed. Sprinkle a little flour over the top of the bottom crust.
11. Using a slotted spoon, scoop up the filling, while leaving the juices behind, and fill the pan.
12. Roll out the remaining dough and cut into long, thin strips (about ½ inch wide).
13. Create a lattice by placing half of the strips in one direction, and the other half in the other direction. Use the remaining 2 tbsp of egg to brush over the lattice.
14. Bake at 350°F until crust is golden brown and apples are tender, between 1 to 1¼ hours, depending on your oven.
15. Let cool for 15 minutes before unfolding the springform pan.
16. Serve with whipped cream or ice cream.