Sourdough Apple Pie on a bowl

Sourdough Apple Pie

ByShayek
Sourdough Apple Pie
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Sourdough Apple Pie

Recipe by ShayekCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories Per Servings

350

kcal
Total time

1

hour 

20

minutes

Enjoy the perfect blend of tradition and innovation with our Sourdough Apple Pie. The tangy sourdough crust pairs beautifully with a cinnamon-spiced apple filling, making it a delightful dessert for any occasion.

Ingredients

  • 2 ½ cups all-purpose flour

  • 1 cup of sourdough starter (whether recently fed or discard)

  • 1 cup cold, cubed unsalted butter

  • ¼ cup granulated sugar

  • ½ teaspoon salt

  • 6 cups of peeled, thinly sliced apples

  • ¾ cup brown sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 tablespoon lemon juice

  • 1 egg, beaten (for egg wash

  • 1 tablespoon granulated sugar (for sprinkling)

Directions

  • Prepare the Crust: In a large bowl, mix flour, salt, and sugar. Incorporate the cold butter, cutting it in until the texture resembles small, coarse crumbs. Stir in sourdough starter until dough forms. Divide into two disks, wrap, and refrigerate for at least 1 hour.
  • Prepare the Filling: In a large bowl, combine apples, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
  • Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one portion of the dough on a surface lightly dusted with flour.. Fit into a 9-inch pie pan. Add apple filling. Roll out the second disk of dough and place over filling. Trim and crimp edges. Cut slits in the top crust for ventilation.
  • Bake the Pie: Brush the top crust with beaten egg and sprinkle with granulated sugar. Bake for 50 minutes or until the crust is golden and filling is bubbling. Let cool before serving.

Notes

  • Contains butter and sugar, making it high in calories and fat; enjoy in moderation to maintain a balanced diet.

1. Can I use a different type of apple for this pie?

Yes, you can use any firm, tart apple like Granny Smith or Honeycrisp. They hold their shape well and balance the sweetness.

2. How do I prevent the pie crust from getting soggy?

Make sure to bake the pie until the filling is bubbling and the crust is golden. Using a mix of flour and sugar in the filling helps absorb excess moisture.

3. Can I make the pie ahead of time?

Yes, you can prepare and assemble the pie in advance. Store it in the refrigerator for up to 2 days before baking, or freeze it for up to 3 months. Bake from frozen, adding extra time as needed.

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