Place all the ingredients for the dough in a bowl and knead until a firm dough forms.

Grease a springform pan and dust it with flour. Divide the dough into three portions. Roll out the first portion and use it to line the bottom of the pan. Roll out the second portion and use it to line the sides. Wherever pieces of dough meet, let them overlap slightly and press them together firmly.

Peel and core the apples, then cut them into slices. Place all the apple slices in a large bowl and mix in the sugar and speculaas spice.

Sprinkle the breadcrumbs over the bottom crust, followed by the apple filling. It’s important to pack the apple slices as tightly as possible. They’ll soften in the oven and the pie will settle slightly as it bakes, so you want as few gaps as possible between the pieces of apple. Press the filling down firmly and rearrange some of the apple slices if necessary.

Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the pie. Use one final strip of dough to finish the edge of the pie.

Let the pie cool in the pan so it has time to firm up.

It’s absolutely delicious served slightly warm with a dollop of whipped cream! It’s just as good cold the next day, when all those wonderful flavors have had time to develop.