Who doesn’t love apple pie?! This Dutch Apple Pie with White Chocolate Butter Sauce takes things to a whole new level. Now that’s a pie!
Remember how we talked about the fact that my mom doesn’t like apple pie, and that she did like raspberry pie so it always got the happy face? Well, I think I could change her mind with this pie. In fact I believe this dutch apple pie with white chocolate butter sauce is the pie that all apple pie lovers and haters will go gaga over. After I created this pumpkin pasta with Fisher nuts I hurried and wrote them that I had an idea for my next post and that it involved pie. Clearly we all voted yes on posting it.
I think the biggest problem people have with apple pie is that they don’t enjoy the mushy fruit. At least, that’s the most common thing that I hear. But these apples are different. You’ll start your apple pie by cooking the apples for about 10-15 minutes in a sauce pan over medium heat until they just start to turn tender. Not already tender, but just starting to soften and then they head straight into the pie.
Some recipes call for cooking the pie low and slow until the apples break down, but I don’t love how much juice comes out that way. Other recipes call for pre cooking the apples until completely tender and cooked and then baking the pie on a higher heat. I actually don’t mind that method, but because the apple pie with tender but still firm apples seems to be the one winning over our friends and family members that don’t like apple pie I think I’ll stick with this one. Plus, it’s easier to not mess up.
The topping has a little secret in it that adds a great warmth and flavor to the topping, plus a little extra crunch, but you can’t even tell what it is. Your guests will totally be guessing at what you added to give the topping that little somethin’ somethin’ but never know it’s just a bunch of pecans from Fisher Nuts. Just process the nuts until they are small bits as shown in the right side of the processor. Then dump all of the ingredients in a large bowl with the cold butter and cut everything in. I ditch the pastry cutter halfway through and dig in with my hands until it looks like a slightly dry cookie dough.
Then just pile everything up in the pie, bake and meanwhile mix up a little white chocolate butter sauce to serve on the side just in case anyone wants it. Which they will. It is awesome. Especially with ice cream and nuts. Nuts are such a staple around the holidays. You can add them to your sweet and savory dishes and you should always have some hanging around for snacking as guests come and go. Here’s to the holidays!!
What Is The Difference Between Dutch Apple Pie and Regular?
Regular apple pie has a pastry top.
Dutch apple pie is topped with streusel instead of pastry.
How Long Will Apple Pie Keep?
Apple pie will keep for 2-3 days at room temperature.
You can keep apple pie for an additional 2-3 days in the refrigerator.
Can You Freeze Apple Pie Before It is Baked?
Freezing apple pie before it is baked is the preferred method.
It’s texture and flavor will be closer to fresh apple pie.
Wrap tightly in plastic wrap and foil and freeze up to 4 months in the freezer.
There is no need to thaw before baking.
Place frozen pie on baking sheet and bake at 400 degrees for 30 minutes.
Reduce heat to 350 degrees and continue baking for 35-40 minutes.
More FRUIT PIES You’re Sure to Love:
- Peach Pie with Lattice Top
- Perfect Razzleberry Pie
- Dutch Mixed Berry Pie
- Simple Blueberry Pie
- Fresh Strawberry Pie
- Lemon Jello Peach Pie
- Strawberry Rhubarb Pot Pies
- Sour Cream Peach Pie
- Homemade Apple Pie
- Dulce de Leche Banana Cream Pie
- Dutch Apple Pie
Dutch Apple Pie with White Chocolate Butter Sauce
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Dutch Apple Pie with White Chocolate Butter Sauce
- 1 Pie Crust
- 3 Apples Honeycrisp, peeled and sliced
- 3 Apples Granny Smith, peeled and sliced
- 1 Cup Sugar
- 1/8 Teaspoon Nutmeg
- 3 1/2 Tablespoons Flour
- 1 Teaspoon Cinnamon
- 1 pinch Salt
- 1 Cup Flour
- 1/2 Cup Pecans chopped fine in a food processor
- 1 1/2 Cups Rolled oats
- 1 1/2 Cups Brown Sugar
- 1 Pinch Salt
- 3/4 Cup Butter unsalted, cold
White Chocolate Butter Sauce - adapted from The Girl Who Ate Everything
- 1/4 Cup Butter
- 1/4 Cup Powdered Sugar
- 2 Tablespoons Cream Cheese
- 2 Tablespoons White Chocolate Melts or almond bark, melted
For the Pie
- Make the pie crust and set aside. You can blind bake the bottom crust if you desire. Follow the instructions for blind baking in the pie crust post.
- In a large sauce pan over medium heat, add the apples, sugar, flour, and seasonings.
- Cook, stirring occasionally for about 10-12 minutes or until slightly tender. If your stove heats up pretty hot and the apples are cooking faster just turn it down to medium low and make sure you watch the apples. You still want them to have a bite to them.
- Pour the apples into the uncooked pie crust and top with the topping.
- Bake at 375 degrees for 20-25 minutes or until golden and bubbling.
- Serve with ice cream and butter sauce.
For the Topping
- Combine the dry ingredients in a bowl and stir together.
- Using a pastry cutter, cut in the butter and then use your hands to finish mixing (squeezing the crumb mixture together to gather all the flour and break up the butter bits in your fingers).
- Proceed with pie per above instructions.
For the Sauce
- Using an electric mixer, mix together everything but the white chocolate.
- When you are ready to serve, heat up the sauce mixture and the white chocolate in separate bowls.
- Once heated quickly stir them together and serve over the hot pie.