This Sourdough Apple Pie comes together in about 30 minutes and uses a delightful sourdough pie crust for a quick and easy dessert that your family will love! It’s a great way to celebrate those cozy fall flavors that we all adore.
The Ingredients You Need for This Delicious Pie
Let’s break it down! Here’s everything you need to whip up this fabulous pie. I promise it’s worth the effort, and most of these ingredients are things you probably already have in your pantry!
For the Sourdough Crust
- 325 grams all-purpose flour (divided into 150 grams and 175 grams – that’s about 1 cup + 1.25 cups total)
- 16 grams sugar (about 1 Tablespoon)
- 6 grams salt (about 1 teaspoon)
- 222 grams unsalted butter (1 cup, cold)
- 135 grams sourdough discard (100% hydration, chilled best, about 1/2 cup)
- 20-40 grams ice water (as needed – about 2-4 Tablespoons)
- 1 medium egg (reserved for egg wash)
- 16 grams granulated sugar (for sprinkling on top of the pie)
For the Apple Filling
- 1000 grams apples (sliced and chopped, about 7-8 large apples – I love using a mix of tart and sweet varieties!)
- 20 grams freshly squeezed lemon juice (about 4 teaspoons)
- 8 grams ground cinnamon (about 1 Tablespoon)
- 113 grams unsalted butter (about 1/2 cup, unsalted is best)
- 35 grams all-purpose flour (about 1/4 cup)
- 55 grams apple cider (this can be subbed for apple juice or even water, about 1/4 cup)
- 70 grams brown sugar (about 1/3 cup)
- 65 grams white sugar (about 1/3 cup)
- 8 grams salt (about 1 teaspoon)
Notes on Ingredients
Sourdough Discard: This pie is a brilliant way to use up leftover sourdough starter. If you don’t have discard, you can still make the crust with regular flour!
Apples: I love a combination of Granny Smith for tartness and Honeycrisp for sweetness, but feel free to use what’s in season or what you have on hand!
Butter: Using cold butter is essential for that flaky crust we all crave, don’t forget to keep it in the fridge until you’re ready to use it!
Let’s Get Cooking!
Making the Sourdough Pie Crust
Combine the Dry Ingredients (5 minutes): In a large mixing bowl, whisk together 150 grams of all-purpose flour, sugar, and salt. This simple step is so important, don’t skip it!
Add the Butter (5 minutes): Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Here’s where the magic starts; the butter will make that crust oh-so-flaky!
Mix in the Sourdough Discard (3 minutes): Stir in the sourdough discard along with the remaining 175 grams of flour until just combined.
Chill the Dough (15 minutes): Gradually add in ice water (1 Tablespoon at a time) until the dough holds together. Gather it into a ball, flatten it into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Preparing the Apple Filling
Prep the Apples (10-15 minutes): While the dough chills, peel and slice your apples. Toss them in a large bowl with lemon juice, cinnamon, and a couple pinches of salt to enhance the flavors.
Add in the Sugars and Flour (5 minutes): Sprinkle the brown sugar, white sugar, and flour over the apples. It’s going to get sticky, and that’s just what you want! Stir until everything is well-coated.
Assemble and Bake (30-40 minutes)
Roll Out the Dough (10 minutes): Preheat your oven to 425°F (220°C). Once cooled, roll out the pie dough on a floured surface to fit a 9-inch pie plate. Gently place it into the pie dish and trim off any excess dough hanging over the edge.
Fill the Pie (5 minutes): Pour in the delicious apple mixture, dot with unsalted butter, and cover with a top crust, crimping the edges to seal. Cut a few slits in the top to let the steam escape. Here’s where you can get creative, think of it as art!
Egg Wash (5 minutes): Beat the reserved egg and brush it over the top crust. Sprinkle the extra 16 grams of granulated sugar for that extra crunch and shine. Ah, the aroma is already wafting through the kitchen!
Bake (30-40 minutes): Bake for about 30-40 minutes, until the crust is golden brown and the filling is bubbling. You might want to cover the edges with foil if they brown too quickly.
Cool & Serve (30 minutes): Allow the pie to cool for at least 30 minutes before slicing, trust me, those flavors develop even more as it cools. Then, dig in and enjoy!
If you loved this pie, be sure to check out my Carrot Cake Cookies or my Sourdough Carrot Cake! They’re all family favorites for a reason!
Why This Recipe Works
Comfort Food at Its Best
When it comes to comfort food, nothing beats a classic homemade apple pie! The combination of warm, spiced apples enveloped in a flaky crust is just heavenly.
Quick & Easy
This pie comes together surprisingly fast, especially considering how impressive it looks! A mix of prepped apples and an easy homemade crust means this can be made in just about 30 minutes of active time!
Customizable
As I mentioned, feel free to swap out the apples for whatever fruit you have available or mix in other favorites like pears or berries. You can also switch up the spices if you want to try something different!
Budget-Friendly
You probably already have most of these ingredients in your pantry, making this pie an affordable dessert option that doesn’t skimp on flavor.
Serving & Storage Tips
What to Serve With This
Enjoy a slice (or two) on its own, or make it extra special with a scoop of vanilla ice cream, some whipped cream, or even a drizzle of caramel sauce. You really can’t go wrong here!
Storage Tips
The pie can be stored, covered, in the refrigerator for 3-4 days. If you want to keep it longer, just be sure to freeze it.
Reheating Instructions
To reheat, you can warm slices in the oven at 350°F (175°C) for about 10-15 minutes or pop it in the microwave for about a minute. The crust might not be as crispy, but it’ll still be delicious!
Freezer Friendly
Yes! You can freeze the unbaked pie. Just wrap it well and freeze for up to 3 months. When you’re ready to bake, no need to thaw, just pop it in the oven and add about 10-15 minutes to the baking time.
This is more than just a recipe; it’s a reminder of gathering around the table with loved ones and sharing in the joy that food brings. The best part is that I can make this quick and easy The Best Sourdough Apple Pie every season with whatever is in season, and every time it hits the spot!
So, roll up those sleeves, get that crust mixed, and let’s make some magic happen in the kitchen!
Happy baking, friends! And follow us on Pinterest for daily inspiration that brings warmth to your table!
The Best Sourdough Apple Pie
Ingredients
Method
- In a large mixing bowl, whisk together 150 grams of all-purpose flour, sugar, and salt.
- Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough discard along with the remaining 175 grams of flour until just combined.
- Gradually add in ice water (1 Tablespoon at a time) until the dough holds together. Gather it into a ball, flatten it into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- While the dough chills, peel and slice your apples. Toss them in a large bowl with lemon juice, cinnamon, and a couple pinches of salt.
- Sprinkle the brown sugar, white sugar, and flour over the apples. Stir until everything is well-coated.
- Preheat your oven to 425°F (220°C). Once cooled, roll out the pie dough on a floured surface to fit a 9-inch pie plate.
- Pour in the apple mixture, dot with unsalted butter, and cover with a top crust, crimping the edges to seal. Cut a few slits in the top to let the steam escape.
- Beat the reserved egg and brush it over the top crust. Sprinkle the extra 16 grams of granulated sugar for that extra crunch and shine.
- Bake for about 30-40 minutes, until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
- Allow the pie to cool for at least 30 minutes before slicing.