It doesn’t get anymore Dutch than Apple pie!
Apple pie is served at every occasion in the Netherlands,  it’s available in every single cafe or restaurant and also every single supermarket.  And although these are ok, nothing beats home-made Dutch Apple pie.  This recipe has been in my family for generations and my grandmother’s apple pie is legendary. This is her recipe!
It’s very simple and that is the beauty of it. The best apples are Jonagold, they hold their shape and don’t loose too much moisture, also Braeburn, Elstar or Golden delicious are great and you can also use a mix of apples which is what I usually do.

INGREDIENTS:

• 1 egg, beaten
• 2 1/2 cups (320g) all-purpose flour, plus extra for rolling
• Pinch of salt
• 1/4 cup (60gr) fine sugar
• 16 tablespoons (2 stick, 225g) chilled unsalted butter, cut into cubes
• 2-3 tablespoons very cold water
• 6 large apples approximately, 
• 1/4 cup (60gr) fine sugar
• 1 tsp. cinnamon
• 1 tbsp. Cornstarch
• 1/2 tsp. Vanilla extract

INSTRUCTIONS:

To make the dough, in a food processor, combine the flour, sugar, and salt. Pulse 3 or 4 times to blend. Add the cubed butter and half of the beaten egg (the other half is for brushing over the crust) and pulse again until the mixture resembles coarse crumbs.  Sprinkle the ice water over the mixture and pulse again until it just comes together when pressed.  Transfer to a sheet of plastic wrap, divide into two and shape into two disks. Wrap tightly and chill for an hour.
Remove the dough from the fridge and let stand for 10 minutes. 
Place one part of the dough between two sheets of parchment paper and roll out to an even thick large round big enough to cover the bottom and sides of an 8 inch / 20 cm cake tin. Flour the dough as needed slightly to prevent sticking. 
Line your tin with parchment paper then carefully transfer disk to tin, if it breaks its ok, just patch it up as you go. Make sure to line the sides evenly and all the way up. Place the pie tin in the fridge while you make the filling.

Pre heat oven to 160C/320F.
Make your filling by peeling and removing the core of your apples. Then cut into pieces of about 1/2″/1.5cm. Place in bowl and add the sugar, cinnamon, vanilla and corn starch. Toss to mix and add the your pastry lined tin.
Roll out the second disk to a thickness of approximately 1/4″/0.6 cm to make the pretty lattice for the top. Cut into strips and place on apple filling to make a lattice pattern making sure to gently press the ends of the strips to the dough 8n the tin.
Brush all the visible dough with the remaining beaten egg 
Transfer to the oven and bake for one hour.
Transfer to a rack and let cool for 15 minutes.
Cut into wedges and serve as is or with whipped cream or ice cream.
Enjoy.