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!