As the first hints of autumn breeze in, I found myself yearning for a comforting dessert that captures the essence of the season. Enter my Sourdough Apple Pie—a delightful twist on a beloved classic. The moment you pull it from the oven, the warm, inviting aroma of cinnamon and apples fills your kitchen, enticing everyone nearby to sneak a taste. What sets this pie apart is its flaky crust crafted from sourdough discard, which adds a subtle tanginess, perfectly balancing the sweet-tart apple filling.
Topped with a generous layer of buttery, cinnamon-y crumbs, this dessert is not only a feast for the eyes but also an absolute crowd-pleaser for any gathering. Whether it’s Thanksgiving or a cozy family dinner, this Sourdough Apple Pie will surely steal the show and leave everyone asking for seconds. So roll up your sleeves, let’s bring some homemade warmth to your table!
Why is Sourdough Apple Pie a must-bake?
Irresistible Aroma: The moment it bakes, the warming scent of cinnamon and apples wafts through your home, creating a cozy atmosphere.
Unique Twist: Utilizing sourdough discard results in a flaky, tangy crust that elevates this classic dessert.
Easy to Make: With straightforward steps, even novice bakers can achieve a stunning pie.
Versatile Options: Feel free to swap in different fruits or spices to cater to your taste.
Crowd Favorite: Perfect for gatherings, this pie will impress your guests and have them begging for your secret!
Make Ahead: Bake in advance and freeze, ensuring dessert is ready whenever you are—perfect for holiday prep!
Sourdough Apple Pie Ingredients
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For the Crust
• Sourdough Discard – Use this to create a tangy, flaky layer that sets the foundation for your pie.
• All-Purpose Flour – For structure; can substitute with a gluten-free blend if needed.
• Sugar – Enhances the crust’s sweetness; can adjust to taste.
• Salt – Balances the flavors; don’t skip it!
• Cold Butter – Essential for a perfect crumb texture; keep it chilled before use.
• Ice Water – Helps bind the crust together without making it tough. -
For the Filling
• Apples – Use a mix of Granny Smith and Honeycrisp for a sweet-tart blend that shines!
• Boiled Cider – Intensifies the apple flavor; substitute with apple juice if needed, though it lacks depth.
• Lemon Juice – Brightens the filling; always opt for fresh juice if possible.
• Sugar – Sweetens the apples; brown sugar can add extra richness.
• Flour – Thickens the filling; ensure it’s well mixed to avoid runniness.
• Cinnamon – Adds warmth; feel free to experiment with nutmeg for a spiced twist.
• Salt – Enhances sweetness and flavor. -
For the Topping
• Flour – Provides a crumbly texture; same type as the crust works best.
• Sugar – For sweetness in the crunchy topping; adjust based on taste preferences.
• Cinnamon – Reinforces the seasonal flavor profile; a dash goes a long way.
• Cold Butter – Crucial for achieving that dreamy crumb topping; use vegan butter for dairy-free.
This Sourdough Apple Pie is sure to become a cherished recipe in your collection!
How to Make Sourdough Apple Pie
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Prepare the Crust:
Start by whisking together the all-purpose flour, sugar, and salt in a mixing bowl. Chill this mixture for about 10 minutes. While chilly, cut in the cold butter until the mixture resembles coarse flakes, then add the sourdough discard and mix until combined. Shape the dough into a disk and chill for at least 20 minutes for a flaky texture. -
Preheat and Roll:
Preheat your oven to 425°F. Roll out the chilled dough into a 13-inch round. Fit it snugly into a 9-inch pie pan, ensuring a nice shape. Pop it back in the fridge while you prepare the apple filling to maintain its firmness. -
Make the Filling:
In a large bowl, combine sliced apples, boiled cider, and freshly squeezed lemon juice. Toss these together until well coated. In another bowl, mix sugar, flour, cinnamon, and salt, then sprinkle over the apples, stirring gently to coat. -
Prepare the Topping:
In a separate bowl, mix the flour, sugar, cinnamon, and salt for the crumble topping. Cut in the cold butter until it forms a crumbly mixture that resembles wet sand. -
Assemble Pie:
Pour the apple mixture into the prepared pie crust, spreading it out evenly. Sprinkle the crumb topping generously over the apples, ensuring it covers them well. Place the pie on a parchment-lined baking sheet to catch any drips. -
Bake:
Bake the pie in the preheated oven at 425°F for the first 15 minutes. Then, reduce the temperature to 350°F and continue baking for 60-75 minutes until the pie is bubbling and the crust is golden brown. -
Cool and Serve:
Allow the pie to cool for a bit before slicing; this will help the filling set. Optionally, dust with non-melting sugar before serving for an extra touch.
Optional: Serve with a scoop of vanilla ice cream for an indulgent treat!
Exact quantities are listed in the recipe card below.
Expert Tips for Sourdough Apple Pie
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Cold Butter is Key: Ensure the butter remains very cold to achieve the best flaky texture in your crust. Room temperature butter will result in a dough that’s tough.
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Chill the Dough: Always chill your dough after preparing it. This helps relax the gluten, yielding a tender crust for your Sourdough Apple Pie.
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Select the Right Apples: Use a mix of sweet and tart apples, like Granny Smith and Honeycrisp, for a balanced filling that enhances flavor and texture.
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Don’t Overmix Filling: When combining your apples with sugar and flour, mix gently to keep the apple slices intact. Overmixing can break down the fruit.
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Keep an Eye on Baking: Monitor the pie as it bakes; if the edges brown too quickly, cover them with foil to prevent burning while the center cooks through.
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Let it Cool: Allow the pie to cool before slicing. This helps the filling set, making for cleaner wedges that showcase your delicious Sourdough Apple Pie!
Sourdough Apple Pie Variations & Substitutions
Explore delightful twists and customization options to make this recipe truly your own!
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Fruit Swap: Replace apples with pears or mixed berries for a refreshing alternative that brings different flavors and textures.
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Gluten-Free: Use a gluten-free pie crust mix to cater to dietary needs without sacrificing flavor or texture.
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Spice It Up: Incorporate ginger or allspice along with cinnamon for an extra layer of warmth and uniqueness.
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Nutty Topping: Add crushed nuts, like pecans or walnuts, to the crumb topping for an added crunch and depth of flavor.
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Slow Cooker Option: Cook the filling in a slow cooker and top with the crumb mixture for a fuss-free way of achieving a cozy dessert.
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Sugar Alternatives: Substitute regular sugar with coconut sugar or maple syrup for a more wholesome sweetener that’s equally delicious.
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Creamy Addition: Fold in a dollop of cream cheese or mascarpone into the apple filling for a heavenly creamy twist.
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Citrus Boost: Enhance flavor by adding a bit of orange or lime zest to the filling, brightening up the overall taste profile.
Feel free to mix and match these variations to create a Sourdough Apple Pie that tells your unique culinary story!
What to Serve with Sourdough Apple Pie?
As you bring the essence of autumn to your table, pairing delights can elevate your Sourdough Apple Pie experience.
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Vanilla Ice Cream:
This creamy accompaniment melts beautifully on warm pie slices, creating a delightful contrast of temperatures. -
Caramel Sauce:
A drizzle of rich, buttery caramel enhances the pie’s sweetness, offering a luxurious twist and visual appeal. -
Whipped Cream:
Light and airy, a dollop of freshly whipped cream adds a fluffy touch that balances the pie’s denser textures. -
Spiced Chai Tea:
The aromatic spices in chai harmonize with the cinnamon in the pie, creating a cozy, warming beverage perfect for chilly evenings. -
Cheddar Cheese:
For those who love sweet and savory combinations, a slice of sharp cheddar offers a bold flavor contrast to the pie’s sweetness. -
Pumpkin Spice Latte:
This seasonal favorite complements the pie’s flavors while providing a rich, creamy sip that feels like a warm hug. -
Roasted Nuts:
A small bowl of spiced, roasted nuts adds crunch and a savory touch, creating a delightful texture contrast to the pie’s softness. -
Fresh Fruit Salad:
A mix of seasonal fruits can lighten the meal, providing vibrant color and a refreshing palate cleanser alongside the richness of the pie. -
Chilled White Wine:
A glass of crisp, chilled white wine, such as Riesling, pairs beautifully, enhancing the pie’s warm flavors while adding a celebratory touch.
How to Store and Freeze Sourdough Apple Pie
Room Temperature: Keep your Sourdough Apple Pie covered at room temperature for up to 3 days to maintain its freshness.
Fridge: If you want to enjoy it for up to a week, store it in the refrigerator, wrapped in plastic wrap or foil to prevent drying out.
Freezer: Freeze the pie for up to 2 months. Wrap it in plastic wrap, then foil, to protect it from freezer burn.
Reheating: To reheat, bake the frozen Sourdough Apple Pie at 350°F for about 30-40 minutes until heated through, allowing the crust to regain its crispness.
Make Ahead Options
These Sourdough Apple Pies are perfect for busy home cooks looking to save time while still serving a homemade dessert! You can prepare the crust up to 2 days in advance—simply wrap it tightly in plastic wrap and refrigerate. Additionally, the apple filling can be mixed and stored in the fridge for up to 24 hours, which helps the flavors meld beautifully. For the crumb topping, you can prepare it ahead and keep it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, simply assemble the pie with the chilled components, bake it according to the instructions, and you’ll have a delicious Sourdough Apple Pie with minimal effort!
Sourdough Apple Pie Recipe FAQs
What type of apples should I use for the filling?
Absolutely! For a perfectly balanced Sourdough Apple Pie, I recommend using a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. This combination provides a delightful contrast in flavor and ensures a juicy and textured filling that isn’t overly sweet.
How long can I store my Sourdough Apple Pie?
You can keep your Sourdough Apple Pie covered at room temperature for up to 3 days. If you want it to last a bit longer, it’s best stored in the refrigerator for about a week. Just be sure to wrap it in plastic wrap or foil to prevent it from drying out!
Can I freeze Sourdough Apple Pie, and if so, how?
Very! You can freeze your Sourdough Apple Pie for up to 2 months. To do this, wrap the pie tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. When you’re ready to enjoy it, simply bake it straight from the freezer at 350°F for about 30-40 minutes, or until heated through. This will help the crust regain its crispiness.
What can I do if my pie filling turns out too runny?
If you find that your Sourdough Apple Pie filling is too runny, it might be due to too much liquid released by the apples or not enough thickener. To troubleshoot, make sure you’re using the right ratio of flour to apples when prepping the filling; the filling should be thick but pourable. If it still seems runny before baking, consider adding an extra tablespoon of flour to help absorb some moisture.
Is this recipe safe for those with allergies?
If you’re accommodating dietary restrictions, be cautious of the ingredients you use. For a dairy-free version of the Sourdough Apple Pie, swap the butter for vegan butter in both the crust and the topping. Always check your specific brands and products for potential allergens, especially in the flour and any prepackaged ingredients.
Sourdough Apple Pie with Crunchy Cinnamon Crumb Topping
Ingredients
Equipment
Method
- Whisk together the all-purpose flour, sugar, and salt in a mixing bowl. Chill this mixture for about 10 minutes. Cut in the cold butter until the mixture resembles coarse flakes, then add the sourdough discard and mix until combined. Shape the dough into a disk and chill for at least 20 minutes.
- Preheat your oven to 425°F. Roll out the chilled dough into a 13-inch round and fit it into a 9-inch pie pan. Chill again while you prepare the filling.
- In a large bowl, combine sliced apples, boiled cider, and lemon juice. Toss to coat. In another bowl, mix sugar, flour, cinnamon, and salt, then sprinkle over the apples, stirring gently to coat.
- Mix the flour, sugar, cinnamon, and salt for the crumble topping. Cut in the cold butter until it forms a crumbly mixture that resembles wet sand.
- Pour the apple mixture into the prepared pie crust, spreading it out evenly. Sprinkle the crumb topping over the apples. Place the pie on a parchment-lined baking sheet.
- Bake the pie at 425°F for 15 minutes. Then, reduce to 350°F and continue baking for 60-75 minutes until the pie is bubbling and the crust is golden brown.
- Allow the pie to cool before slicing to help the filling set. Optionally, dust with non-melting sugar before serving.