. Don't say I don't love you, or I'm not commited 
. Yeah, I can be pretty obsessive/anal at times... 
I started researching sugar first, to tranlate the recipe correctly. I'm fairly fluent in English, but when it comes to very specific cooking terms and ingredients, my vocabulary falls short sometimes. Anyway, I found out that the dutch "basterd suiker" translates to "brown sugar". Which confused me, because we have white basterd suiker, too. So I started to read about sugar on different websites, both in English and in Dutch. I think it's safe to say I know just about everything about brown sugar and basterd suiker now:
Anyway, long story, just to say I did a lot of research to get it right for you .
Ok, sugar sorted. Now for the apples. Traditional dutch apple pies are made with Goudreinette (Golden reinette) apples, also known as Schone van Boskoop (Belle de Boskoop). This is a local cultivar, hardly grown outside of the Netherlands. So as a service to you, I went online to look for comparable cultivars in the United States and United Kingdom. I found that in the UK, you could use Bramley apples. In the USA, Rome beauties seem to be closest in flavor and texture. Did anyone notice yet I'm obsessive compulsive? I hide it so well .
I'll post the recipe when I make the pies 
. Oh, I'm gonna make 2 apple pies, and probably one other fruit pie, like apricot, peach or cherry. It kinda depends on what fruit looks yummy when I go shopping this weekend at the Albert Cuijp market (a fairly big street market in Amsterdam). If anyone has any suggestions as to what fruit to use, you're more than welcome to share .
