Sourdough Apple Pie

This Sourdough Apple Pie uses sourdough discard in the pie crust for a slightly tangy, buttery, and flaky sourdough pie crust. I also use sourdough discard inside the apple pie filling along with brown sugar, cinnamon, and nutmeg for a warm and cozy apple pie.

If you love homemade apple pie as much as I do, be sure to check out some of my other favorites like Brown Sugar Honey Apple Pie, Honey Lemon Apple Pie, Vanilla Bean Apple Pie, Brown Butter Apple Pie Without Eggs, or Orange Blossom Honey Apple Pie.

A Quick Look At The Recipe

• Recipe Name: Sourdough Apple Pie
• Ready In: 5 hours 30 minutes
• Makes: 9-inch pie
• Main Ingredients: butter, all purpose flour, apples, sourdough discard
• Flavor Profile: buttery richness with a subtle tang and sweet apples
• Dietary Info: no seed oils, eggless
• Difficulty: Medium
• Why You’ll Love It: uses sourdough discard for apple pie!

Why You'll Love This Recipe

• Uses Sourdough Discard: You will love this recipe for Sourdough Apple Pie because it uses up sourdough discard in the pie crust! It’s still buttery and flaky just like a traditional butter pie crust, but with a little something extra!
• Cozy Apple Pie: The filling for this Sourdough Apple Pie is made up of Pink Lady Apples, light brown sugar, cinnamon, and nutmeg. I love using all light brown sugar as it really makes a delicious filling that is super flavorful.
• Eggless Apple Pie: This apple pie with sourdough discard is brushed with heavy whipping cream in place of eggs for a perfectly golden brown crust, no eggs needed!
• Perfect Crunch: I use turbinado sugar for the top. This is what creates that signature sparkle and crunch when you bite into the crust! This is a must if you want the look of a textured pie crust. I also use this technique on Apple Berry Pie.
• Reduces Waste: Making an apple pie with sourdough discard will reduce waste as the sourdough discard is used in the pie crust and in the filling in this pie. While most recipes only use it in the crust, I use it both places for extra flavor.

Ingredients

• Sourdough Discard: You can use your sourdough discard straight from the fridge. This sourdough pie crust is made using sourdough discard and I also use sourdough discard in the filling. Most apple pie recipes only use sourdough discard in the crust, but sourdough discard is made up of flour and water. So, I replace the traditional flour in the filling with sourdough discard as it acts in the same way, uses more sourdough discard, and provides more sourdough flavor!
• Apples: I use organic Cripps Pink Apples in this apple pie, but any sweet variety like Fuiji, Gala, or Macintosh will have a similar flavor.
• Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
• Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. For more info on cinnamon, check out my pos the Best Cinnamon to Bake With.
• Cornstarch: I use organic cornstarch in the filling of this apple pie. This helps solidify the sugars, as cornstarch is a natural thickener. This will ensure your sourdough pie crust stays buttery and flaky. It also prevents fruit juices from running out of the pie when you slice it.
• Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream for the pie wash. This acts similar to egg and it browns the pie in the oven, making this pie naturally eggless!
• Turbinado Sugar: I top this organic pie with turbinado sugar. This sugar gives this pie a signature sparkle and it also provides the best texture to the crust.

*For a full list of ingredients and measurements, visit the recipe card below.

Use Sourdough Discard in the Filling—Here's Why

While most sourdough apple pie recipes only use sourdough discard in the crust, I also use it in the filling as well. Traditional apple pie has flour inside the filling to help bind. the juices together and prevent a soggy bottom. So, using sourdough discard is very similar to using flour and you could use it in place of flour in any pie filling!

For more ways to use up sourdough discard and turn waste into desserts, check out some of my other favorite sourdough discard recipes like Sourdough Blueberry Crumb Bars, Vegan Sourdough Chocolate Chip Cookies, Small Batch Chocolate Cake With Sourdough Discard or Sourdough Chocolate Chip Brownies.

Variations

• Crumb Topping: If you want to add a crumb topping instead of the traditional pie crust, visit my post How to Make the Best Streusel Topping for a quick recipe for a crumb topping you can use! (Save that top pie crust and freeze it for later use!). You can use it to make an Eggless Honey Apple Galette.
• Apples: I use Pink Lady, which is a sweeter variety of apple as I think it pairs best with the tangy sourdough flavor. But, if you prefer a more tart apple, like Granny Smith, then go for it!
• Pie Wash: I'm using organic heavy whipping cream, so this apple pie is naturally eggless. You can also use traditional egg if you prefer. And, you can even use a 1 to 1 ratio of honey and water for a sweeter pie wash (use 1 tablespoon honey and 1 tablespoon water, microwave for 20 seconds before brushing on).

Baker's Tips

• If you’re new to pie crust or to making it with sourdough discard, read my 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 pie crust in How to Make Pie Crust in a Mixer, but 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 out 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.
• 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.

How to Make Sourdough Apple Pie

1. To make the crust: Add the flour to the bowl of a stand mixer (or just a large mixing bowl if making by hand).

2. In a separate bowl, add the sourdough discard and water and stir to combine completely. Set aside. 

3. 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. 

4. Add the cubed butter into the mixing bowl with the flour and mix on low until combined and the mixture looks like wet sand. (If using your hands, squish together with your fingers until it looks like wet sand.)

5. Immediately add the sourdough discard and water and continue to mix to combine until it’s just incorporated, so not over mix. (If using your hands, mix until combined into a pie dough.)

6. 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 for at least 4 hours or overnight. 

7. Preheat the oven to 350°F. To make the filling: Add the brown sugar, sourdough discard, cornstarch, cinnamon, and nutmeg. Set aside.

8. Slice the apples, leaving skins on (or remove if you prefer!). Add to the filling and toss with your hands to combine completely.

9. 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 ¼-inch thick, it should be about 11-inches in diameter.

10. 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 ¼-inch thick, it should be about 9-inches in diameter. Set aside.

11. Add the filling into the pie pan and spread evenly.

12. 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.

13. Using a pastry brush, brush the dough with the cream topping. Sprinkle it with Turbinado sugar. Then make 4 vent holes in the top.

14. 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. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Sourdough Apple Pie FAQ's

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