Sourdough Apple Pie

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This sourdough discard apple pie has a golden, flaky double crust and a tender cinnamon apple filling that holds its shape. It’s an easy way to use up your discard and a cozy fall dessert your whole family will love!

Prep Time40

Cook Time1 5

Chill Time1 20

Total Time3 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 615kcal

Author: Lynn Polito

Equipment

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
⅔ 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.

Nutrition