<P> Traditional Dutch apple pie comes in two varieties, a crumb (appelkruimeltaart) and a lattice (appeltaart) style pie . Both recipes are distinct in that they typically call for flavourings of cinnamon and lemon juice to be added and differ in texture, not taste . Dutch apple pies may include ingredients such as full - cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar, which they have in common with other recipes . </P> <P> The basis of Dutch apple pie is a crust on the bottom and around the edges . This crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar . Cinnamon and sugar are generally mixed in with the apple filling . Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs . It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream . In the US, "Dutch apple pie" refers specifically to the apple pie style with a crumb, streusel, topping . </P> <P> English apple pie recipes go back to the time of Chaucer . The 1381 recipe (see illustration at right) lists the ingredients as good apples, good spices, figs, raisins and pears . The cofyn of the recipe is a casing of pastry . Saffron is used for colouring the pie filling . </P> <P> In English - speaking countries, apple pie is a dessert of enduring popularity, whether it's eaten hot or cold, on its own or with ice cream, double cream, or custard . </P>

Where did apple pie and cheddar cheese originate