Sourdough Crust Apple Pie

Same great taste as a standard pie crust but elevated with the delicious taste of sourdough! This recipe is easy but takes time. Most of the time is “resting time” for the dough so it doesn’t require strenuous work on your end. Trust me, it’s worth it!

Dough pre time: 20 minutes
Dough rest time: 8-10 hours in the fridge
Baking prep time: 30-40 minutes
Baking time: 1 hour

For the dough:

2 cups all-purpose flour (unbleached is preferred)

2 sticks of cold unsalted butter (cut into cubes)

1 tsp salt

1 tablespoon sugar

1 cup sourdough starter

In a mixing bowl, take your flour and add salt. Mix it together. Grab your two sticks of butter and cut them into cubes and combine with your flour mix.

With a dough mixer or fork, mix the cubed butter into the flour until it’s crumbly.  

Add the sugar and sourdough starter into the bowl. Mix all together with a wooden spoon.

Use your hands to form a ball. Cover and let it rest in your fridge for 8-10 hours (preferably overnight)

For the apple filling (the next day):

6 Granny Smith Apples

1 stick of unsalted butter

2 tsp cinnamon

2 tablespoons of flour

¼ cup water

1 cup sugar

1 egg + 1 tbsp of water for egg wash

In a saucepan, melt your butter and stir in your 2 tablespoons of flour. Keep stirring for about 1 minute. Add your ¼ cup water and 1 cup sugar. Stir for one minute. Let the mixture boil for 2 minutes and turn off the heat.

Wash and peel your apples. Remove the core with a knife or scooper. Slice apples thinly. Place all your apple slices in a large bowl and add the cinnamon and mix it together. Take your filling mixture and mix it in with your apples. Make sure all the apples are generously coated. Set to the side.

Preheat your oven to 400 degrees.

Take your dough from the fridge. Place on the ball on a generously floured surface and cut it in half. Take one half and start rolling it out. If the edges are not evenly shaped, fold the dough into itself to make a rectangle shape and keep rolling it out about 13 inches wide.

Take a pie dish and place your dough on the pie dish. Gently use your fingers to fit the dough into the pie dish. Take a fork and poke the dough throughout the surface. Place that aside and roll out the other half of the pie dough at about 11 inches.

With a knife or pizza cutter, slice strips of the dough about 1.5 inches each (this is what you will use to form the lattice). Make sure you get about 10 slices.

Take your pie dough and pour your apple mixture. Take your wooden spoon to press the apples down gently.

Take a knife and cut off any excess dough hanging off the pie dish. Now you’re ready to make the lattice. I’m linking a video from King Arthur Baking to show how to perform the lattice technique: https://www.youtube.com/watch?v=vwQYd2ljw-4

The video will also show how to “crimp” the edges of the pie dough.

Take your egg wash and brush the top of the dough generously to get a beautiful golden color after baking.

Bake in the oven at 400 degrees for 13-15 minutes and then turn down the temperature to 350 and bake for another 45 minutes. Place a baking dish on the rack below to catch any of the filling from spilling.

YOU HAVE NOW BAKED A DELICIOUS APPLE PIE FROM SCRATCH USING SOURDOUGH STARTER! Make sure you let it cool for about 1 hour before serving to allow the ooey gooey filling to thicken up!

P.S. – You can always make a regular pie dough without sourdough starter (if you don’t have it). I will post a recipe for that soon!

Happy eating!

Genelyn