Sourdough Apple Pie (Flaky Discard Crust)
There’s nothing like the smell of apple pie baking on a chilly fall day. This sourdough apple pie has been my family’s favorite since the first time I made it, and I’ve baked it more times than I can count while testing. The hardest part was getting a filling that didn’t turn to mush. After trying a few apple varieties and adjusting the bake time, I finally got tender cinnamon apples that hold their shape every time. It all goes inside a golden, flaky double crust made with sourdough discard, and my kids now ask for it every fall!
The sourdough discard is the secret here. It makes the crust super tender and easy to roll, and it adds a subtle tang that balances the sweet apples perfectly. Every fall we go apple picking, and this pie is always the first thing I make with our haul. My kids love helping cut out leaves from the dough scraps to decorate the top.
I use my favorite sourdough pie crust and a mixture of apples. Sometimes we use Granny Smith apples, and sometimes we use Macintosh. I think the key is to use a mixture of apples in the pie. Make sure to peel them and slice them thin so you don't get huge chunk so of apple in your pie slice.
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Why You’ll Love This Sourdough Apple Pie Recipe
- The flakiest crust. Discard and cold butter make buttery, tender layers. The key is to refrigerate the dough before baking it. I also like to make mine pretty think so you get a really good amount of pie crust in every bite.
- Apples that hold their shape. The right mix of apples and a quick toss in flour means no soupy filling!
- Uses up your discard. The top and bottom crusts use â…” cup. If you are like me likely have a jar of sourdough discard just taking up room in your fridge. This apple pie is a great place to use it because we are using a lot of discard!
- A true classic. It’s the pie everyone reaches for at Thanksgiving. Serve it alongside some sourdough pecan pie bars and you'll have all the desserts you need for your Thanksgiving table!
Ingredients to Gather
For the sourdough apple pie crust. All you'll need is all-purpose flour, salt, sugar, very cold butter, sourdough discard and ice water.
For the apple filling:
- Apples. I use a mix of tart Granny Smith and sweet, crisp Honeycrisp. Braeburn, Pink Lady and Jonagold are great too. Skip soft apples like McIntosh, which turn to applesauce.
- Granulated and brown sugar. You'll want a mix because it gives the best flavor.
- Flour. All purpose flour thickens the juices so you get clean slices.
- Lemon juice. It helps prevent the apples from browning and it keeps the apples bright.
- Cinnamon, nutmeg and salt. These are the classic apple pie spices. If you have a container of apple pie spice in your pantry, you can use that too!
- Butter. The secret ingredient! All you need are a few pats on top of the filling make it extra rich.
- Egg wash and coarse sugar. For that bakery-style golden top.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Apples. Firm apples hold their shape best. Granny Smith, Honeycrisp, Braeburn, Jonagold, and Pink Lady are all great choices, and mixing a tart apple with a sweet one gives you the best flavor.
- Sugar. Swap some or all of the granulated sugar in the filling for brown sugar for a deeper, caramel-y flavor.
- Thickener. Cornstarch or tapioca starch works too and gives you a glossier filling and can be used in place of all purpose flour.
- Dutch apple pie. I love a Dutch apple pie! Skip the top crust and add a buttery brown sugar crumb topping like we have on top of sourdough apple streusel muffins.
- Lattice top. Cut the top crust into strips and weave them for a pretty, bakery-style pie.
- Caramel apple pie. Drizzle caramel sauce over the apples before adding the top crust, or over each slice when you serve it.
- Cinnamon sugar crust: Brush the top crust with egg wash and sprinkle it with cinnamon sugar before baking.
- Hand pies. You can use this pie dough to make just about anything! Cut the dough into circles, fill them, fold them over, and bake for grab-and-go apple pies.
How to Make Sourdough Apple Pie
- Step 1: Whisk flour, salt and sugar. Cut in cold butter until pea-sized. Stir in the discard and add ice water just until the dough holds together. Divide in half, shape into two discs, wrap and chill at least 1 hour.
- Step 2: Peel, core and slice the apples about ¼ inch thick. Toss with the sugars, flour, lemon juice, cinnamon, nutmeg and salt.
- Step 3: Roll one disc into a 12-inch circle and fit it into a 9-inch pie plate. Pile in the apples (they’ll mound high, and that’s normal because they cook down). Dot with butter.
- Step 4: Roll out the second disc and place it on top, or cut it into strips for a lattice. Trim, seal and crimp the edges. Cut a few vents if using a full top crust.
- Step 5: Pop the pie in the fridge for 15 to 20 minutes, then brush with egg wash and sprinkle with coarse sugar.
- Step 6: Place the pie on a baking sheet and bake at 425°F for 20 minutes. Lower the oven to 375°F and bake 40 to 50 minutes more, until the crust is deep golden and the juices are bubbling thickly through the vents. Shield the edges with foil if needed. Let it cool at least 3 hours so the filling can thicken.
Tips for the Best Sourdough Apple Pie
- Bubbling is the signal. If the juices aren’t bubbling thick through the vents, the flour hasn’t activated yet and the filling will be runny. Keep baking.
- Bake on a sheet pan. It catches drips and saves you from scrubbing your oven.
- Chill before baking. A cold pie going into a hot oven gives you the flakiest crust.
- Wait to slice. Warm apple pie is tempting, but it needs time to set. Rewarm slices in the oven if you want them warm.
Storage and Make-Ahead Info
Apple pie can be stored covered at room temperature for up to 2 days, or in the fridge for up to 5 days. You can assemble the pie and freeze it unbaked for up to 3 months. Bake straight from frozen at 425°F for 25 minutes, then 375°F for 50 to 60 minutes more. The dough discs can also be made up to 3 days ahead.
Sourdough Apple Pie FAQs
A mix of tart and sweet firm apples works best. I love Granny Smith with Honeycrisp, because the Granny Smiths keep it tangy and hold their shape while the Honeycrisp adds sweetness.
Toss the apples with flour, bake until the juices bubble thickly through the vents, and let the pie cool at least 3 hours before slicing.
Yes, active starter and discard work the same in this crust. Since pie crust doesn’t need to rise, it’s a perfect way to use discard straight from the fridge.
Not really! It has a very subtle tang that makes the crust taste richer, but nobody will think it tastes sour, especially next to a sweet apple filling.
📖 Recipe
Sourdough Apple Pie
Ingredients
Sourdough Discard Pie Crust (Double Crust)
- 2 ½ cups All purpose flour
- 1 tsp Salt
- 2 tablespoon Granulated sugar
- 1 cup Very Cold Butter Salted or Unsalted
- â…” cups Sourdough Discard
- 2-5 tablespoon Ice water
Apple Filling
- 3 lbs Firm Apples 6-7 medium apples, peeled and sliced ¼ inch thick
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- ¼ cup All purpose flour
- 1 tablespoon Lemon juice
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 2 tablespoon Butter Cut into pieces
For the Topping
- 1 large Egg Beaten
- 1 tablespoon Milk For the eggwash
- 1 tablespoon Sugar
Instructions
- Whisk flour, salt and sugar. Cut in butter until pea-sized. Stir in discard and ice water as needed until the dough holds together. Divide in half, form two discs, wrap and chill at least 1 hour.
- Toss apples with sugars, flour, lemon juice, cinnamon, nutmeg and salt.
- Roll one disc into a 12-inch circle and fit into a 9-inch pie plate. Add apples and dot with butter.
- Roll the second disc and place on top (or make a lattice). Trim, seal, crimp and cut vents.
- Chill 15 to 20 minutes. Preheat the oven to 425°F. Brush with egg wash and sprinkle with coarse sugar.
- Bake on a baking sheet for 20 minutes, then lower to 375°F and bake 40 to 50 minutes more until golden with thick, bubbling juices.
- Cool at least 3 hours before slicing.
Notes
- Use firm apples like Granny Smith, Honeycrisp, or a mix of tart and sweet so the filling holds its shape.
- Use cold butter and chill the dough before rolling it out. That’s what gives you a flaky crust.
- Unfed sourdough discard straight from the fridge works perfectly in the crust. If you have active sourdough starter, you can use that too!
- Bake the pie on the lower rack so the bottom crust gets golden and crisp.
- Let the pie cool for a few hours before slicing so the filling has time to set. If you cut it too soon, it will be runny.
- Cover and keep at room temperature for up to 2 days, or refrigerate for up to 4 days.
- You can make the dough ahead and keep it wrapped in the fridge until you’re ready to roll it out.
