The Netherlands Lattice-Topped Apple Pie

Ingredients

5-1/2 cups thinly sliced peeled apples (about 6 medium)

1 cup sugar

2 tablespoons water

4-1/2 teaspoons quick-cooking tapioca

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

PASTRY:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup shortening

5 to 6 tablespoons cold water

3 tablespoons butter

2 tablespoons milk

1 tablespoon sugar

During a large bowl, mix apples, sugar, water, tapioca, cinnamon and nutmeg. Let stand for around 15 minutes.

In a wide bowl, mix flour, baking powder and salt; reduce to crumbly. Gradually apply water, mix with a fork until the dough forms a disk. Divide in two, having one portion a little bigger.

Roll out a larger portion of the pastry on a slightly floured surface to match 9-in. It'll be pie plate. Move the pastry to the plate; cut with the edge of the plate.    Add the filling; the butter dots. Roll out the remainder of the pastry; make a lattice top.

Then brush, the cover and the bottom of the flute. Brush with milk, dust with sugar. Loosely mask the corners with tape.

Bake at 400 ° C for 15 minutes. Reduce heat to 350 ° C; bake for 40-50 minutes longer or until the crust is light brown and bubbly. It'll be cooled on a wire rack.