Sourdough Apple Pie Recipe

There’s something magical about combining two beloved classics into one unforgettable dessert. Sourdough apple pie takes everything you love about traditional apple pie and elevates it with a tangy, flaky crust that melts in your mouth.

In this recipe, you’ll learn how to create the perfect sourdough crust from scratch, prepare a cinnamon-spiced apple filling, and bake a golden pie that looks bakery-worthy. Whether you’re a seasoned sourdough baker or just starting out, this step-by-step guide makes the process simple and enjoyable.

Ready to impress everyone at your next gathering? Let’s bake!

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

All-Purpose Flour:   I use all-purpose flour for this recipe, but if you have pastry flour on hand, that’s even better! You can swap them out in equal amounts.

Butter:   When making a butter pie crust, it’s essential to keep the butter cold! I cut my butter into large chunks straight out of the freezer to ensure it’s cold enough.

Lard:   While not a common ingredient in most pantries these days, my grandma swears by lard! It has a higher melting point than butter, meaning it doesn’t melt into the pastry as quickly, which is exactly what you want. This allows you to work less cautiously when making the dough. If you’re in a pinch and don’t have lard, you can substitute it with equal amounts of shortening or extra butter. Remember to keep the lard in the freezer so it remains cold!

Salt:   Any unrefined salt will work, but my favorite is Redmond’s unrefined salt for the added minerals!

Baking Powder:   Although including baking powder in pie crust isn’t traditional, it really should be! As a natural leavening agent, baking powder gives this pie crust recipe a slight boost, resulting in beautifully flaky layers.

Sourdough Starter Discard:   I find that sourdough discard that is about 24 to 48 hours old works best for this recipe. However, you can also use older discard for a more tangy taste. If you have an active sourdough starter, you can use that as well—just be sure to measure the same amount in weight.

Ice Water (Optional):   Depending on the discard you use, you might not need to add ice water. Only incorporate it if the pastry dough doesn’t come together after mixing. To make ice water, simply pour water into a bowl and add a few ice cubes. Pour in 1 tablespoon at a time into the dough and mix. You shouldn’t need much liquid to form a dough ball.

Apple Pie Filling  

Apples:   My favorite apples for apple pies are Granny Smith. They’re crisp and tart, perfectly balanced by the sugar and warm spices. Other good options include Pink Lady, Honeycrisp, or Gala apples, or you can mix a combination of them!

Sugars:   A blend of white and brown sugar adds sweetness and a hint of caramel undertones to the apple pie filling. You can also choose to use all white sugar or all brown sugar, or even substitute with cane sugar.

Spices:   Ground cinnamon and a touch of nutmeg provide the perfect warmth for the apple pie filling. You can also add a pinch of allspice if desired.

Lemon Juice:   Lemon juice brings brightness to the apple pie filling.

Sourdough Discard:   This ingredient helps thicken the apple pie filling. I prefer to use fresh discard, about 1 to 2 days old. Older discard will impart a tangier flavor. Active sourdough starter can also be used; just make sure to measure the same amount in grams.  

Unsalted Butter:   Using unsalted butter allows you to control the amount of salt and enhances the flavors of both the pie crust and filling.

Supplies

Food processor

Sharp knife

Rolling pin

Cast Iron skillet or large frying pan

9-inch pie plate

Pie shield

How to Make Sourdough Apple Pie

Prepare my sourdough pie crust recipe up to step 7 (this makes enough for a double pie crust). Then, follow the instructions below:

To long-ferment the pie dough, wrap the discs and store them in the fridge for up to 3 days.

In a large bowl, combine the sliced apples, sugars, cinnamon, nutmeg, lemon juice, and sourdough discard. Mix until everything is thoroughly combined.

Heat a large frying pan over medium-low heat. Add the apple mixture along with the cubed butter. Stir frequently and continue to cook the apple mixture until the apples are tender but not mushy, which should take about 15 to 20 minutes.

Once the apple pie filling is ready, remove it from the heat and spread it out on a rimmed baking sheet. Allow it to cool completely before proceeding to the next step. It’s important not to rush this step! If the pie filling is warm, it can melt the butter in the bottom pie crust, resulting in a tough or soggy base. To expedite the cooling process, cover the apple filling and place the baking sheet in the refrigerator or freezer until it’s cool.

Time-Saving Tip: Prepare the filling the day before and store it in the refrigerator until you are ready to assemble the pie!

After the apple pie filling has cooled, take one disc of pie dough from the refrigerator and let it sit at room temperature for about 15 minutes to make rolling easier.

Next, place the unwrapped pie dough on a lightly floured surface. Using a floured rolling pin, roll the dough from the center outward. Turn the dough a quarter turn and repeat the rolling process.

After rolling out the dough fully, add more flour to your work surface to prevent sticking. Flip the dough over and roll it out again until it’s nice and thin, approximately 1/8 inch thick and shaped into a 12-inch circle.

To maneuver your pie dough into a 9-inch pie dish, using a rolling pin is the best approach! Begin by rolling the dough onto the rolling pin and then unroll it into the pie plate. Press the dough into the dish and set it aside.

For a lattice topping, roll out your second disk of dough in the same manner. Use a pastry cutter, pizza cutter, or sharp knife to cut the dough into twelve strips, each measuring between 1/2 and 1 inch wide. Arrange these strips in vertical and horizontal rows, lacing them over and under one another. Alternatively, you can cover the sourdough apple pie with a full crust and cut four slits into the top crust. If desired, pinch the edges with a fork or tuck the excess dough inside the pie dish and crimp it with your fingers.

In a small bowl, prepare an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to apply the egg wash over the top of the dough. For an extra touch of sweetness and crunch, sprinkle coarse sugar on top of the pie.

Preheat your oven to 400 degrees F. Place the pie pan on top of a rimmed baking sheet to catch any overflow, and cover the crust with a pie shield or aluminum foil. Bake for 25 minutes, then reduce the heat to 375 degrees F. Continue baking for an additional 30 to 34 minutes, or until the pie is a deep golden brown and the apple juices are bubbling up onto the pie crust. If the crust starts to brown too quickly, cover the top with a piece of aluminum foil while it continues to bake.

Once done, remove the pie from the oven and set it on a wire rack to cool. Allow the pie to cool completely for about 3 hours to make slicing easier.

How to Serve

This classic apple pie is best enjoyed with a scoop of ice cream or a drizzle of caramel on top. For the ultimate indulgence, add a dollop of whipped cream over that flaky crust. Pair it with a hot cup of coffee, and you’ve got the perfect treat for pie season.

How to Store

To store any leftover pie, place it in an airtight container at room temperature for up to two days. If you want it to last longer, wrap it in plastic wrap and refrigerate it for up to four days. 

For the best results when reheating, place the pie in the oven at 350°F for about 10 minutes to keep the crust nice and crisp. 

You can also freeze slices of pie by wrapping them tightly in parchment paper and then in plastic wrap. When you’re ready to enjoy a slice again, let it thaw at room temperature or heat it in the oven. This way, you can continue savoring your homemade pie even after apple season ends.

For More Guidance:

Why You’ll Love This Recipe

Perfect Use for Discard

If you have extra sourdough starter, this recipe is a fantastic way to use it up. The flaky sourdough pie crust adds a unique tang that pairs beautifully with sweet, cinnamon-spiced apples. Additionally, the sourdough discard thickens the filling, enhancing its texture.

Classic Flavors

There’s something incredibly satisfying about homemade apple pie. The tart apples, combined with cinnamon, nutmeg, and rich buttery pie dough, create the ultimate comfort food.

Prep Ahead to Save Time

You can prepare the dough and apple mixture in advance to save time. Store the dough in an airtight container in the fridge. When you’re ready to bake, roll it out on a lightly floured surface, brush the top of the pie crust with an egg wash, and place it in the oven. Allow the pie to cool on a wire rack for a couple of hours, and you’ll have the perfect dessert.

Frequently Asked Questions

Happy baking!

Sourdough Apple Pie Recipe

Sourdough Apple Pie is made with a flaky and buttery sourdough crust, tart apples, cinnamon, and a golden sugar-topped finish. It's a sourdough twist on a classic recipe that you'll want to make again and again.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 55 minutes mins

Cool Time 3 hours hrs

Total Time 4 hours hrs 55 minutes mins

Ingredients

  

• 1 Double Sourdough Pie Crust
• 1025 grams Granny Smith apples about 8 cups peeled and cut into 1/8th inch slices
• 100 grams sugar 1/2 cup
• 110 grams brown sugar 1/2 cup
• 2 grams cinnamon 1 teaspoon
• 1 grams nutmeg 1/4 teaspoon
• 15 grams lemon juice 1 Tablespoon
• 4 grams vanilla extract 1 teaspoon
• 70 grams sourdough discard 1/4 cup
• 57 grams unsalted butter cubed 1/4 cup
• egg and splash of milk for egg wash
• coarse sugar for topping

Instructions

 

• Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.
• 1 Double Sourdough Pie Crust
• To long-ferment the pie dough, store the wrapped discs in the fridge for up to 3 days.
• To a large bowl, add the sliced apples, sugars, cinnamon, nutmeg, lemon juice, vanilla extract and sourdough discard. Mix until thoroughly combined.
• You can use active sourdough starter, just make sure it is the same amount in grams.
• 1025 grams Granny Smith apples,100 grams sugar,110 grams brown sugar,2 grams cinnamon,1 grams nutmeg,15 grams lemon juice,70 grams sourdough discard,4 grams vanilla extract
• Heat a large frying pan to medium-low heat. Add the apple mixture plus the cubed butter. Stir frequently and continue to cook the apple mixture until the apples are tender but not mushy, about 15-20 minutes.
• 57 grams unsalted butter, cubed
• Remove the apple pie filling from the heat and spread out on a rimmed baking sheet. Cool completely before moving on to the next step.
• Note: Do not rush this step! Warm pie filling can melt the butter in the bottom pie crust, leading to a tough or soggy pie bottom. To help speed up the cooling process, cover the apple filling (I love this lid for my baking sheet!) and pop the baking sheet in the fridge or freezer until cool.
• Time-Saving Tip: Prepare the filling the day before and store it in the fridge until ready to assemble the pie!
• Once the apple pie filling is cool, remove one pie dough disc from the refrigerator and bring it to room temperature (about 15 minutes) for easy rolling.
• Place the unwrapped pie dough on a lightly floured surface. With a floured rolling pin, roll from the center outward. Then turn the dough a quarter turn and repeat rolling.
• After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is nice and thin, about 1/8 inch thick, and a 12-inch circle.
• Using your rolling pin is the best way to maneuver your pie dough into a 9-inch deep pie dish! Roll the dough onto the rolling pin and unroll in the pie plate. Press into your pie dish and set aside.
• To create a lattice topping, roll out your second disc just as before. Then take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into twelve 1/2- to 1-inch pieces. Arrange the strips in vertical and horizontal rows, lacing them over and under each other. Or simply cover the sourdough apple pie with a full pie crust and cut four slits into the top crust. Pinch the edges with a fork or tuck the edges inside the pie dish and crimp with your fingers, if you desire.
• In a small bowl, create an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch, if desired.
• egg and splash of milk,coarse sugar
• Preheat the oven to 400 degrees F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and cover the crust with a pie shield or aluminum foil. Bake for 25 minutes, then reduce the heat to 375 degrees F and continue to bake for 30-35 minutes or until the pie is a deep golden brown and the juice from the apples are bubbling onto the pie crust.
• If the pie crust begins to brown too quickly, cover the top with a piece of aluminum foil while the pie continues to bake.
• Remove from the oven and place the warm pie on a wire rack. Allow the pie to cool completely, about 3 hours, for easy slicing. Enjoy!

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