This is Dutch 2: applepie with cream

The most famous pie made in the Netherlands: Applepie (appeltaart). You can make it yourself or buy one that tastes home made at the Albert Heijn Supermarket. Traditionally accompanied by some tea or coffee. The "slagroom" (cream) has sugar in it unlike seen in neighboring countries.

Recipee (found at: http://dutchfood.about.com/od/breadspastriescookies/r/ApplePie.htm   )

No site about Dutch Food would be complete without a recipe for traditional Dutch Apple Pie. This is the one dessert you'll come across again and again in cafes and at homely birthday parties around the Netherlands. The Dutch are right to be proud of their pie. After all, they've been perfecting it for centuries. My twist - speculaaskruiden - came about one day when I was making apple pie using a very old recipe and ran out of cinnamon, so I used speculaaskruiden instead. The result received so many compliments that I've used it ever since.

Ingredients:

• 2 cups sultanas (300 g)
• 2 tbsp brandy (or cognac or rum)
• 2 eggs
• 4 cups self-rising flour (500 g)
• 1 1/3 cup cubed ice cold butter (300 g)
• 1 cup brown sugar (175 g)
• A pinch of salt
• Zest of 1/2 lemon
• 4 lb tart apples (1.85 kg)
• Juice of 1/2 lemon
• 1/3 cup brown sugar (75 g)
• 2 tsp ground cinnamon
• 1 tsp 'speculaaskruiden' (or pumpkin pie spices)
• 1 tbsp corn starch (corn flour)
• You will need:
• A large springform cake pan (24 cm x 6.5 cm/10" x 2 1/2")
• Special Note: I've adapted the recipe after a reviewer posted that there was a problem with my conversion of the self-rising flour measurement. Indeed, I remeasured it, and it should be 4 cups. Luckily, the European weight measurements in brackets were correct all along, but I apologise for any inconvenience caused by my slip-up to those of you who used the American measurements. I've also rechecked the rest of the ingredients and all the other measurements are fine. As for the other reviewer comment, re. the use of sugar, my recipes are always written in the order of ingredient use, so the first time sugar is appears in the method it will be the first sugar listed in the ingredients list (1 cup for the crust), and the second time sugar is mentioned it will be the second amount of sugar listed (1/3 cup for the filling), etc. I have clarified this in the method, too.

Preparation:

In a small bowl, steep the sultanas in the brandy for at least an hour (or put on high in the microwave for 2 minutes and allow to cool). Preheat the oven to 347 degrees F (175 degrees C).
Whisk the eggs, adding most of it to the flour in a large mixing bowl (keeping about a tbsp of the egg behind to brush the pie with later). Add the cubed butter, the first cup of brown sugar, salt and lemon zest. Knead dough using a stand mixer with a dough attachment (or by hand) until the dough comes together into a ball. Set aside for 20 minutes.
Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the sultanas, lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.
Grease the pie tin and use 3/4 of the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Use the rest of the dough to make the lattice topping. You'll need about 5 strips. Arrange three strips one way and two the other way, press to fix it to the sides, and then fold the dough back in towards the pie. It should not be hanging over the pie dish, otherwise it will stick.
Brush the pastry with the egg wash and place in the oven to bake for approximately 1 hour. Allow the pie to cool in the springform and then carefully turn out. Serve Dutch Apple Pie with whipped cream, or vanilla or cinnamon ice-cream.
Makes enough for about 12 slices.
TIPS:

I use 'Goudreinetten' apples, not only because they're the variety I've found in most of the old-fashioned cookbooks and are therefore the most traditional variety to use, but also because I like their tart bite and the way they hold their shape when baked.

If you don't have speculaaskruiden, you can use pumpkin pie spices instead, or you can simply stick to the original recipe and use 3 tsp ground cinnamon. I do love the depth of flavor that the speculaaskruiden seems to add. You can also make your own speculaaskruiden

I don't bother to roll the dough out and cut it as it is pretty sticky and causes a mess. I simply wet my hands and shape it by hand, pressing the dough into the pie dish in a uniform thickness. As for the lattice-work, I shape them by hand into longish sausage shapes, which I press flat onto the pie. The pie will rise and hide a multitude of sins.