Apple Pie (Dutch Appeltaart)

In the United States the title of "Dutch apple pie" refers to the single-crust style of apple pie topped with a streusel topping. This classic version of the autumn dessert favourite is prepared with a perfectly flaky homemade crust and filled with cinnamon scented apples. An easy crumb topping made with flour, brown sugar, butter and cinnamon gives a Dutch apple pie the signature appearance and texture. This traditional Dutch apple pie recipe delivers a really big apple pie, with a sandy-crisp, buttery crust and a pretty peek-a-boo lattice pattern on top. We've used speculaas spices instead of the usual cinnamon because we're obsessed with this aromatic spice, but if you prefer it the traditional way, simply use cinnamon instead.

Crust:
1¼ cups all-purpose flour, unbleached
4 Tbsp. unsalted butter, cold, cut into small pieces
4 Tbsp. vegetable shortening, chilled
¼ tsp. kosher or sea salt
2 Tbsp. water, ice-cold

Streusel Topping:
¾ cup all-purpose flour, unbleached
1/3 cup brown sugar, firmly packed
1 tsp. ground cinnamon
1/3 cup butter, slightly softened

Filling:
3 Tbsp. butter, melted
4-5 tart apples, such as; Granny Smith
¾ cup granulated sugar

Topping:
ice cream or whipped cream

In the bowl of a food processor, combine the flour, cold butter, vegetable shortening, and salt. Pulse several times until the mixture resembles coarse meal. With motor running, add two Tbsp. of ice-cold water and process just until dough forms a ball. Add more water, 1 tsp. at a time, if dough is too dry.

Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.

When ready to prepare the pie, heat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

On a lightly-floured surface, roll pastry dough into circle 2" larger than 9" pie plate. Ease the pastry into the plate, pressing firmly against bottom and side while being careful not to stretch pastry. (This will cause it to shrink when baked.) Fold and roll the pastry under, making it even with the edge of the pie plate. Flute the edges as desired. Refrigerate while prepare the streusel topping and filling.

For the Streusel Topping:
blend the flour, brown sugar, and ½ tsp. of the cinnamon together in a bowl. Work in the 1/3 cup slightly softened butter until well blended. Set aside.

Peel and slice the apples into a large bowl. Stir the melted butter into the apples. Toss until the apples are well coated.

Add the granulated sugar and remaining ½ tsp. of the cinnamon. Toss to combine. Set aside.

Remove the prepared pie shell from the refrigerator and fill with the apples.

Spoon the streusel over the apples. Bake for 20 minutes, covering lightly with foil if the crust browns too quickly. Lower the heat to 350°F (180°C/160°C fan, Gas Mark 4) and bake for an additional 35-40 minutes until the apples are tender and topping is brown.

Cool on a wire rack.

Serve with a scoop of ice cream or a dollop of whipped cream, if desired.

Makes 8 servings.