Mouthwatering Sourdough Apple Pie (Flaky & Perfectly Spiced!)

There’s something magical about the smell of baked apples mixed with the warm, nutty scent of freshly baked sourdough.

I remember spending afternoons with my grandmother in her quaint kitchen, sunlight streaming through the window as we prepared apples picked straight from our backyard.

She taught me the beauty of using sourdough discard and how to elevate traditional recipes.

Now, as an adult, I find comfort in recreating that pie. With every slice, I feel a connection to my childhood, and each bite is filled with the love and wisdom passed down through generations.

This recipe captures not just the flavors, but also the essence of family gatherings filled with laughter and sweet memories.

Why You’ll Love This Recipe

• Unique flavor from sourdough adds depth to the filling.
• Perfect for using up sourdough discard, reducing waste.
• Easy to customize with spices or different types of apples.
• Brings a cozy, homemade touch to any gathering.
• Can be made ahead of time and freezes well for future enjoyment.

The Story Behind the Recipe

This recipe was born from necessity; my grandmother’s sourdough bread often left behind a generous amount of discard.

Instead of throwing it away, we transformed it into something delightful—a lesson in resourcefulness that I cherish to this day.

Tweaking a traditional apple pie recipe, we incorporated sourdough to create a beautifully flaky crust paired with a tangy-sweet filling.

Now, this pie has become a staple at every family gathering, evoking warm memories with each slice and making everyone feel at home.

Ingredients & Substitutions

For the crust:

• 2 cups sourdough discard (for gluten-free, use a gluten-free sourdough or substitute with all-purpose flour)
• 1 ½ to 2 cups all-purpose flour (to create a flakier crust)
• 1 cup unsalted butter, chilled and diced
• ¼ teaspoon salt
• 1 teaspoon apple cider vinegar or lemon juice (for tenderness)
• 1-2 tablespoons ice water (only if needed)
• ½ teaspoon cinnamon or nutmeg (optional, for extra warmth)

For the filling:

• 3-4 cups mixed apples, peeled and sliced (use a mix of tart and sweet varieties)
• ¼ cup granulated sugar (adjust based on apple sweetness)
• 2 teaspoons cinnamon (or more, to taste)
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice (adds brightness)
• 1 ½ tablespoons cornstarch (helps thicken the filling)
• 1 teaspoon vanilla extract (for added depth)
• Pinch of salt (balances sweetness)

For baking:

• 1 egg + 1 tablespoon milk or water (for egg wash)

Prep & Cook Time

Activity	Time
Preparation	20 minutes
Chill Time	1 hour
Baking	45 minutes

Step-by-Step Instructions

1. Make the crust: In a large bowl, combine sourdough discard, flour, salt, and diced butter. Use a pastry cutter or your fingers to mix until crumbly. Stir in apple cider vinegar (or lemon juice). If the dough is too dry, add 1-2 tablespoons of ice water as needed. Form the dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the filling: In a separate bowl, mix the sliced apples, sugar, cinnamon, nutmeg, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Toss until the apples are evenly coated. Let sit while you roll out the dough.
3. Preheat the oven: Preheat to 375°F (190°C).
4. Roll out the dough: On a lightly floured surface, roll half of the chilled dough into a circle about ¼ inch thick. Gently place it in a pie dish, pressing it into the edges.
5. Add the filling: Pour the apple mixture into the prepared crust, spreading it evenly.
6. Cover with top crust: Roll out the remaining dough and place it over the filling. Trim excess dough, crimp edges to seal tightly, and cut small slits in the top to allow steam to escape.
7. Apply egg wash: Brush the top crust with the egg wash for a golden, glossy finish.
8. Bake: Place the pie on the lower oven rack and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil halfway through baking.
9. Cool completely: Let the pie cool for at least 2 hours before slicing. This allows the filling to fully set for cleaner slices.

Expert Tips for the Best Sourdough Apple Pie

• Choose the right apples: Blend tart apples like Granny Smith with sweet ones like Honeycrisp for optimal flavor and texture.
• Adjust sweetness: Depending on your apple varieties, you may want to decrease the sugar to suit your taste preferences.
• Prevent a soggy bottom: Pre-bake the bottom crust for 10 minutes before adding the filling for an extra crispy texture.
• Let it rest: Allow the pie to cool completely so that the filling sets correctly, making it easier to slice delicious, neat pieces.
• Experiment with spices: Try adding ginger or allspice to enhance the flavor profile and add a touch of warmth.

Nutrition Facts

Ingredient	Amount Per Serving
Calories	250
Fat	12g
Carbohydrates	36g
Protein	2g
Sugar	10g
Fiber	2g

FAQs About Sourdough Apple Pie

Can I make this recipe gluten-free?
Yes! Substitute the sourdough discard with a gluten-free flour blend for a delicious alternative without sacrificing flavor.

What’s the best way to store leftovers?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week, ensuring it’s still delicious when you’re ready to enjoy it again.

Can I freeze the pie?
Absolutely! Wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months. Bake directly from frozen, adding extra time as needed to ensure it’s beautifully baked.

Can I use a store-bought crust?
Of course! A pre-made pie crust can save time and still yield delicious results while maintaining that homemade taste.

Enjoy Every Bite of This Sourdough Apple Pie

I hope this sourdough apple pie brings as much joy to your kitchen as it does to mine! It’s perfect for gatherings, cozy nights, or just an afternoon treat. Embrace the warmth of baking and the love of family tradition with every delicious slice!