“In the Netherlands, the apple pie looks almost like a cake. It’s baked in a spring-form pan and the pastry is sweet with a sablé-like texture. The crust, instead of being rolled, is pressed into the bottom and the sides of the pan. Firm apples are used (or a mix of firm and a couple of softer apples) so that the pie keeps its shape and the apple pieces are still clearly visible when a piece is cut off. The filling is flavored with raisins, spices, lemon juice and sometimes nuts and liqueur. Most often, the top is latticed, but some completely omit pastry on top while others will opt for a crumble-like topping. It’s usually eaten cold, and often served with a generous dollop of whipped cream on top.” w/ photos
