This Sourdough Apple Pie uses sourdough discard in the pie crust for a slightly tangy, buttery, and flaky crust. It’s filled with brown sugar, cinnamon, and nutmeg for a warm and cozy apple pie.
Why You'll Love This Recipe
You will love this recipe for Sourdough Apple Pie because it uses up sourdough discard in the crust! It’s still butter, flaky just like a traditional butter pie crust, but with a little something extra!
The filling for this Sourdough Apple Pie is made up of Cripps Pink Apples, light brown sugar, cinnamon, and nutmeg. I love using all light brown sugar as it really makes a delicious filling!
Tips for Sourdough Apple Pie
• If you’re new to pie crust or to making it with sourdough discard, read mr post How to Make Pie Crust with Sourdough Discard for lots of tips and tricks! If you’re a seasoned baker, this pie crust is just like my traditional All Butter Pie Crust just with the addition of sourdough discard!
• The pie crust should be made the day before you plan to bake the pie so it chills in the fridge for 24 hours. So plan ahead!
• If you don’t have a stand mixer, you can easily make pie crust with your hands! See my post How to Make Pie Crust with Sourdough Discard for a full tutorial. But you just mix in butter and flour with hands until it resembles wet sand, just like instructions say, and add in sourdough discard mixture and mix to combine. It’s so easy!
• I like to prep the filling first and have everything read so when I roll out the crust then it doesn’t sit out for any longer as pie crust should stay chilled.
• If you are not as quick rolling our pie, and you feel your pie dough is warming, then you can put it back in the fridge to chill it before baking. This will help get that buttery and flaky crust, as it needs to be cold upon going into the oven.
• I top this pie with heavy whipping cream, as opposed to egg wash as I just had some in fridge and I think it’s easier! But if you want to do traditional eggs wash you can also do that instead.
• Make sure to store pie in a cool, dry place. Don’t cover it in a dome or Tupperware as it will get soggy!
• The best and only way to reheat pie is in the oven, toaster oven, or air fryer. Heat at 325°F to 350°F to warm and crisp up the crust. Never reheat pie in the microwave as it will become soggy AF! Ingredients for Sourdough Apple Pie
Ingredients for Sourdough Apple Pie
Organic Sourdough Discard
Organic Cripps Pink Apples
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Sourdough Apple PieDifficulty: Easy
255 grams (2 cups) organic all purpose flour
1 teaspoon organic cane sugar
43 grams organic sourdough discard
1/4 cup cold water
170 grams (3/4 cup) organic salted butter, cold
3 large organic Cripps Pink Apples
170 grams (3/4 cup) packed organic light brown sugar
21 grams flour (3 tablespoons) organic all purpose flour
1 teaspoon organic cornstarch
1 teaspoon organic cinnamon
1/4 teaspoon organic nutmeg
2 tablespoons organic heavy whipping cream
Organic turbinado sugar
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar. Mix for 2 to 3 rotations to mix the dry ingredients.
- In a separate bowl, add the sourdough discard and water and stir to combine completely. Set aside.
- Cut the butter into small cubes, the smaller the cubes, the flakier the crust. At least cut the sticks into 4 and small cubes from there.
- Add the cubed butter into the mixing bowl with the flour and mix on low until combined and the mixture looks like wet sand.
- Immediately add the sourdough discard and water and continue to mix to combine until it’s just incorporated, so not over mix.
- Divide the dough into 2 portions for top and bottom, top should weigh about 200 grams and bottom should weigh about 300 grams. Form into disks and wrap with plastic wrap. Refrigerate overnight.
- To make the filling: Slice the apples, leaving skins on (or remove if you prefer!). Place in a medium bowl.
- Add the brown sugar, flour, cornstarch, cinnamon, and nutmeg to the apples and toss with your hands to combine completely.
- Preheat the oven to 350°F.
- To make the topping: Add the heavy whipping cream into a small dish, set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- Place the smaller pie dough on top, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the cream topping. Sprinkle it with Turbinado sugar.
- Bake for 1 hour and 15 minutes, or until lightly browned. Turn up the oven to 400°F and bake for an additional 5 to 15 minutes or until golden brown to your liking.
- Store at room temperature for up to 3 days.
- High Altitude — Bake at 350°F for 1 hour, or until lightly brown. Turn up the oven to 400°F and bake for an additional 5 to 10 minutes or until golden brown to your liking.
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