Best Sourdough Apple Pie with Golden Brown Crust
Pulling a homemade apple pie out of the oven and seeing a deep golden brown pie crust is timeless. I just know you will enjoy my sourdough apple pie recipe that takes the classic apple pie everyone loves, but gives it a unique twist. The delicious flaky sourdough pie crust make this pie extra special. The result is a dessert that’s full of depth of flavor, has a hint of tang from sourdough starter, and feels just as cozy and delicious.
You can use active sourdough starter for a long-fermented dough or sourdough starter discard for a quicker bake. Either way, you’ll get a tender pie crust with flaky layers.
If you’re a seasoned sourdough baker or just looking for a new way to use your extra sourdough starter, this recipe is a great way to add variety to your list of favorite sourdough recipes. You’ll love the balance of tart apples, warm spices, and a crust that bakes up beautifully every single time.
Here are more sourdough recipes for baking inspiration.
Best Sourdough Apple Pie with Golden Brown Crust
One thing I know for sure, it’s that you can’t go wrong with making a homemade apple pie. It’s always a hit! I love using sourdough pie crust to turn this classic dessert into a new favorite. Add in some vanilla ice cream, and your friends will will begging for this recipe!
If you’re serving it as a festive holiday treat, a cozy weekend bake, or simply because you’re craving homemade apple pie, this dessert is a great choice. The combination of tart apples, warm spices, and a delicious flaky sourdough pie crust makes it delicious and a cozy treat.
Why You’ll Love This Sourdough Apple Pie
- A unique twist on a classic recipe: The sourdough discard pie crust offers a subtle tang that pairs perfectly with sweet apple pie filling.
- Simple ingredients: you likely already have on hand like all purpose flour, butter, sourdough starter, and fresh apples.
- The best of both worlds: a true comfort food that is both nostalgic and new.
- Homemade Recipe: A great way to impress family and guests with a homemade pie that looks bakery-perfect.
I also use this sourdough pie crust to make Cast Iron Chicken Pot Pie
If you're looking for more sourdough recipes, check out these Easy Homemade Sourdough Discard Bagels and White Chocolate Sourdough Discard Scone Recipe for more sourdough discard recipes
Tools You Will Need For This Recipe:
- Pastry cutter, pastry blender, or food processor
- Pie bird (optional)
- Parchment paper & pie weights (or dry beans) for blind baking
- Pastry brush, parchment paper, and aluminum foil or a pie shield to prevent burning edges
Make your own sourdough starter using this step-by-step guide
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Ingredients You’ll Need:
There’s a few key ingredients you will need for this recipe. Most are pantry staples:
For the Sourdough Pie Crust
- All purpose flour (plus more for rolling)
- Salt
- Sugar
- Butter: I use unsalted butter for this recipe. Cut into large chunks.
- Sourdough discard or extra sourdough starter at room temperature
- Ice water
For the Apple Pie Filling
- Sliced apples: Granny Smith apples or Pink Lady, but you can use a mix of whatever you have on hand.
- Brown sugar
- White sugar
- Water
- All purpose flour (or cornstarch, to thicken)
- Cinnamon
- Nutmeg (or other warm spices)
- Lemon juice (optional)
- Pinch of salt
Try this Cinnamon Sugar Sourdough Bread Recipe
How To Make Sourdough Apple Pie
To Make the Sourdough Pie Crust:
1. In a large mixing bowl, whisk together all-purpose flour, salt. and sugar.
2. Add the chopped cold butter to the bowl. Use a pastry cutter, pastry blender, or even a food processor to work it into the dry ingredients until the pieces are about the size of peas.
3. Stir in your active sourdough starter into the flour/butter mixture. Use a wooden spoon to combine.
4. Drizzle in ice water until the pastry dough just comes together. Avoid over mixing. The key to a tender pie crust is minimal handling.
5. Create a ball with the dough. Cut the dough in half, and make two discs. Wrap them in a piece of plastic wrap. Chill at least 1 hour for a single crust pie, or overnight for a flakier crust and more sourdough flavor and fermentation.
6. When the dough is ready, it’s time to roll the pie crust out. On a lightly floured surface, use a floured rolling pin to roll the dough into a circle large enough for your pie plate. Transfer to the pie dish, trim excess dough, and crimp edges.
Fermentation Pie Crust Tip: You can leave the crust in the refrigerator for up to 48 hours before rolling. This will help develop that tangy flavor from the sourdough but also relaxes the gluten, making it easier to roll and ensuring a tender, flaky pie crust.
Full Sourdough Pie Crust Instructions
To Make the Apple Pie Filling:
1. Prepare the apples. Peel, slice, and chop 8 apples into small, even pieces.
2. In a large bowl, combine the chopped apples with 1/4 cup flour, 1 teaspoon of cinnamon or nutmeg, and a pinch of salt until evenly coated. Lemon juice is optional.
3. Transfer the coated apples to a medium stockpot. Add the 1/4 cup water, 1/4 cup brown sugar, and 1/2 cup granulated sugar. Stir to combine.
4. Cook over medium heat, stirring occasionally, until the mixture becomes thick and bubbly. This usually takes about 8–10 minutes.
5. Pour the warm filling into your prepared pie pan lined with bottom crust (optional). Add the top crust or lattice to top of the apples. Seal the edges and cut small vents. You can also use a pie bird for venting.
6. Brush the top of the pie crust with an egg wash using a pastry brush if desired. Sprinkle with coarse sugar for sparkle and crunch.
7. Bake in a 350 °F preheated oven for for 45-50 minutes, until the pie is bubbling and the crust is a deep golden brown.
Apple Pie Tips:
Apple choice matters: Granny Smith apples add tartness, while Pink Lady brings a crisp, slightly sweet bite. A mix of tart and sweet apples gives the best balance.
Prevent soggy crust: Bake on a baking sheet preheated in the oven. This helps the bottom pie crust crisp up, if you choose to use one.
Extra dough idea: Use excess dough to cut out leaves or hearts with a cookie cutter for decoration for on the top crust.
Serving suggestion: Enjoy warm with a scoop of ice cream or freshly whipped cream with your apple pie.
Variations and Substitutions
- Try making this recipe as a sourdough apple cobbler by skipping the bottom crust and topping the apple mixture with rounds of pie dough instead.
- For a more rustic look, fold the second pie crust edges in to create a galette.
- Add caramel drizzle for a decadent take on homemade apple pie.
Storage and Make-Ahead Options
Store leftover apple pie covered at room temperature for 1 day, or refrigerate up to 4 days.
To freeze, assemble the pie and freeze unbaked, well wrapped in plastic wrap. Thaw overnight in the refrigerator before baking.
FAQs:
- Does sourdough make the crust taste sour? No. The sourdough discard gives just a hint of tang, which enhances the depth of flavor but doesn’t overpowe the sweetness of the apples.
- Can I use sourdough starter instead of discard? Yes, you can use extra sourdough starter that’s active or discard. Either works, but discard is a great way to reduce waste.
- What are the best apples for pie? I like to use a mix of tart apples like Granny Smith and crisp apples like Pink Lady. Mixing varieties makes the filling taste layered and balanced. But you can also use whatver you have on hand.
- Can sourdough pie crust be made without butter? You could substitute lard for the butter in the sourdough crust recipe. 1:1 ratio.
- Can I make the crust ahead of time? Absolutely! Make the homemade pie crust up to 2 days in advance and keep wrapped in plastic wrap in the fridge. This also allows it to ferment.
- How do I thaw frozen crust? Transfer the wrapped dough to the fridge and let it thaw overnight. This keeps the cold butter intact so you will get that perfect flaky sourdough pie crust.
Homemade Sourdough Apple Pie
This Sourdough Apple Pie with Golden Brown Crust is the perfect dessert for anyone looking for a classic recipe with a unique twist. Using a sourdough discard pie crust not only adds incredible flavor but also is a great way to use your sourdough starter in something sweet.
From one home cook to another, I hope you enjoy this recipe!
Best Sourdough Apple Pie with Golden Brown Crust
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Medium Stockpot
- Floured rolling pin
- Pastry cutter
- Pie plate
- Pie bird optional
- Parchment paper & pie weights (or dry beans) for blind baking
- Pastry brush, parchment paper, and aluminum foil or a pie shield to prevent burning edges
Ingredients
Sourdough Pie Crust
- 2 cups All purpose flour plus more for rolling
- ½ teaspoon Salt
- 1 cup Butter cut into chunks or shredded
- 1 tablespoon Sugar
- ½ cup Sourdough starter or Sourdough discard
- ¼ cup Ice water
Apple Pie Filling
- 8 medium Apples sliced and chopped
- ¼ cup Brown Sugar
- ½ cup White Sugar
- ¼ cup All-Purpose Flour
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg optional
- ¼ cup water
- 1 tablespoon Lemon Juice optional
- Pinch of Salt
Instructions
To Make the Sourdough Pie Crust:
- In a large mixing bowl, whisk together all-purpose flour and salt.
- Add the chopped cold butter to the bowl. Use a pastry cutter, pastry blender, or even a food processor to work it into the dry ingredients until the pieces are about the size of peas.
- Stir in your active sourdough starter into the flour/butter mixture.. Use a wooden spoon to combine.
- Drizzle in ice water until the pastry dough just comes together. Avoid over mixing. The key to a tender pie crust is minimal handling.
- Create a ball with the dough. Cut the dough in half, and make two discs. Wrap them in a piece of plastic wrap. Chill at least 1 hour for a single crust pie, or overnight for a flakier crust and more sourdough flavor and fermentation.
- When the dough is ready, it's time to roll the pie crust out. On a lightly floured surface, use a floured rolling pin to roll the dough into a circle large enough for your pie plate. Transfer to the pie dish, trim excess dough, and crimp edges.
To Make the Apple Pie Filling:
- Prepare the apples. Peel, slice, and chop 8 apples into small, even pieces.
- In a large bowl, combine the chopped apples with 1/4 cup flour, 1 teaspoon of cinnamon or nutmeg, and a pinch of salt until evenly coated. Lemon juice is optional.
- Transfer the coated apples to a medium stockpot. Add the 1/4 cup water, 1/4 cup brown sugar, and 1/2 cup granulated sugar. Stir to combine.
- Cook over medium heat, stirring occasionally, until the mixture becomes thick and bubbly. This usually takes about 8–10 minutes.
- Pour the warm filling into your prepared pie pan lined with bottom crust (optional). Add the top crust or lattice to top of apples. Seal the edges and cut small vents.
- Brush the top of the pie crust with an egg wash using a pastry brush if desired. Sprinkle with coarse sugar for sparkle and crunch. Place the pie on a baking sheet lined with parchment paper to catch drips.
- Bake in a 350 °F preheated oven for for 45-50 minutes, until the pie is bubbling and the crust is a deep golden brown.
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