Sourdough Apple Pie
This post contains affiliate links. Please read our disclosure policy.
This homemade sourdough apple pie is made with a flaky sourdough crust filled with tender apples, maple syrup, brown sugar, and warm cinnamon, allspice, and nutmeg for a cozy fall dessert everyone will love!
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
It's the greatest time of year, my friends.
No, not Christmas, Fourth of July, or the end of the school year.
It's fall.
(Well, almost, it's actually the end of August as I'm writing this, but in my heart it's October.)
Fall means two things: cozy sweaters and cozy food.
Today I'm bringing you the coziest of all foods: apple pie. But not just any apple pie; sourdough apple pie with a beautiful lattice crust.
If I'm being perfectly honest, I don't love cooked apples. It's nothing personal, just a texture thing.
But I do love pie.
So I threw all the things I love at this apple pie: maple syrup, cinnamon, and best of all, a pie crust made with sourdough discard and lots of butter.
If that sounds like something you need in your life (it does, doesn't it?) allow me to explain all the details.
Why You'll Love This Recipe
Wherever you stand on fruit pies, you can't argue with something as nostalgic as apple pie, especially when maple syrup is involved. Here's why I think you'll love it:
- Flaky sourdough crust - A buttery homemade crust adds delicious flavor and texture.
- Rich apple filling - The apples are gently cooked with butter, maple syrup, brown sugar, and warm spices before baking.
- Balanced sweetness - Maple syrup and brown sugar complement the natural sweetness of the apples without overpowering them.
- Make-ahead friendly - Prepare the crust and filling ahead of time for easier assembly when you're ready to bake.
- Perfect for fall - Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients You'll Need
For the Sourdough Pie Crust
You'll need two sourdough pie crusts, one for the bottom and one for the lattice topping.
For the Apple Filling
- Apples - Use about 3 pounds of apples, peeled, cored, and sliced.
- Butter - Adds richness to the filling and helps the spices bloom.
- Brown sugar - Adds sweetness and a deeper caramel-like flavor.
- Maple syrup - Adds natural sweetness and complements the apples beautifully.
- Cinnamon - Gives the filling its classic warm spice.
- Allspice - Adds a little extra depth and warmth.
- Nutmeg - A small amount rounds out the spice blend.
- All-purpose flour - Helps thicken the juices released from the apples.
- Sweetened condensed milk - Drizzled over the apples before adding the lattice crust for extra richness.
- Milk - Used to brush the crust before baking.
- Granulated sugar - Sprinkled over the crust for a lightly sweet, crisp finish.
Best Apples for Apple Pie
You can use several different varieties of apples for this recipe. I used Gala apples, which provide a naturally sweet flavor and soften nicely when cooked.
For a little more contrast, try combining a sweet apple such as Gala or Honeycrisp with a tart variety like Granny Smith, Pink Lady, or Braeburn.
The most important thing is to avoid cooking the apples until they become mushy before they go into the pie. They should be tender but still firm enough to hold their shape, since they'll continue cooking in the oven.
How to Make This Sourdough Apple Pie Recipe
Step One: Prepare the Bottom Crust
Lightly flour your work surface and rolling pin. Roll one pie crust into a round about 3 inches wider than a 9-inch pie plate. Lightly grease the pie plate and carefully transfer the dough to the pan. Gently press the dough into the bottom and up the sides without stretching it. Trim the edges, leaving about a ½-inch overhang around the pie plate. Place the crust in the refrigerator while you prepare the filling.
Step Two: Cook the Apple Filling
In a large saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup, cinnamon, allspice, and nutmeg. Add the sliced apples and stir to coat. Cover and cook until the apples begin to soften and the liquid comes to a boil.
Stir in the flour and continue cooking for about 10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Do not overcook the apples or allow them to become mushy or break down. Remove the saucepan from the heat and let the filling cool to room temperature.
Step Three: Fill the Pie
Preheat the oven to 425°F.
Use a slotted spoon to transfer the apples into the chilled pie crust, allowing excess liquid to remain in the saucepan. Drizzle 3 tablespoons of sweetened condensed milk over the apples, followed by 3 tablespoons of the reserved cooking liquid.
Step Four: Make the Lattice Crust
Roll the second pie crust into a round about 3 inches wider than the 9-inch pie plate. Using a sharp knife or pizza cutter, cut the dough into 8-10 strips about ¾-1 inch wide.
Lay half of the strips evenly across the pie, leaving a little space between each strip. Fold back every other strip and place one of the remaining strips perpendicular to them. Return the folded strips to their original position, then repeat with the alternating strips to create a woven lattice.
Trim any excess dough from the edges, then gently press the lattice strips into the bottom crust around the rim to seal the pie.
Step Five: Finish the Crust
Brush the lattice crust lightly with milk and sprinkle with sugar.
Step Six: Bake
Bake at 425°F for 25 minutes. Reduce the oven temperature to 325°F and continue baking for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, loosely tent them with aluminum foil.
Step Seven: Cool and Serve
Transfer the pie to a wire rack and allow it to cool to room temperature before slicing. Cooling gives the filling time to set properly. Serve at room temperature or gently rewarm, with vanilla ice cream or whipped cream if desired.
Tips for the Best Homemade Pie
Don't overcook the apples. The apples should be tender but still hold their shape when they go into the crust. They'll continue cooking while the pie bakes.
Keep the crust cold. Chilling the bottom crust before filling it helps the butter stay cold and helps the crust hold its shape in the oven.
Don't stretch the dough. Gently ease the crust into the pie plate rather than pulling it into place. Stretching can cause the crust to shrink and tear during baking.
Use a slotted spoon. The apple mixture will release quite a bit of flavorful liquid. Transferring the apples with a slotted spoon keeps the filling from adding too much moisture to the bottom crust.
Let it cool completely. As tempting as it is to cut into a warm pie, allowing it to cool to room temperature gives the filling time to thicken so you get cleaner slices.
Can I Use Sourdough Discard for the Crust?
Yes! A sourdough pie crust is a great way to use sourdough discard. The discard adds a subtle tang that complements the sweet apples and maple syrup.
If your crust recipe calls for sourdough discard, you don't need to use an active, bubbly starter unless the recipe specifically calls for it. But if all you have is active starter, that'll work just fine too!
Can I Make the Pie Ahead of Time?
Yes. This pie is a great make-ahead dessert for holidays and gatherings. You can bake it a day ahead and allow it to cool completely before covering and storing it.
For the best crust texture, let the pie come to room temperature before serving, or gently warm individual slices before serving.
How to Store Sourdough Apple Pie
Allow the pie to cool completely before storing. Once cooled, cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days.
For longer storage, refrigerate the covered pie for up to 4-5 days. The crust will soften slightly in the refrigerator, so for the best texture, reheat individual slices in a 300°F oven for about 10-15 minutes or until warmed through.
If you want to make the pie ahead for a holiday or gathering, I recommend baking it the day before. Let it cool completely, cover it, and store it at room temperature. Bring it back to room temperature before serving, or gently warm it in the oven.
What to Serve With Apple Pie
A warm slice is delicious on its own, but a few simple toppings make it even better.
- Vanilla ice cream
- Homemade whipped cream
- A drizzle of caramel sauce
- A sprinkle of cinnamon
FAQs
What are the best apples for apple pie?
Gala, Honeycrisp, Granny Smith, Pink Lady, Braeburn, and Jonagold are all good choices. You can use one variety or combine sweet and tart apples for more complex flavor. My best advice is to use what's available to you, and make sure not to overcook them before adding them to the crust!
Why do you cook the apples before baking?
Pre-cooking the apples helps them soften and allows some of their juices to cook down before they go into the crust. This helps prevent an overly watery filling, so it slices more cleanly.
How do I keep apple pie from getting watery?
Avoid adding too much liquid to the crust. Using a slotted spoon to transfer the cooked apples and adding only a small amount of the reserved cooking liquid helps keep the filling flavorful without making the bottom crust soggy.
How long should apple pie cool before slicing?
Allow the pie to cool for at least an hour before slicing. This gives the filling time to set and makes it much easier to get a clean slice.
Can I make the pie crust ahead of time?
Absolutely. The crust can be prepared ahead and kept refrigerated until you're ready to assemble the pie. Keeping the dough chilled also makes it easier to work with and helps create a flakier crust.
Can I use a different type of apple?
Absolutely. Gala apples work well, but Honeycrisp, Granny Smith, Pink Lady, Braeburn, and Jonagold are also excellent options. Combining varieties can give the filling a nice balance of sweetness and tartness.
Check Out These Cozy Fall Recipes:
- French apple cake
- Sourdough pumpkin cinnamon rolls
- Sourdough discard cinnamon rolls
- Sourdough cinnamon rolls
- Sourdough pumpkin bread with cinnamon streusel
- Sourdough discard coffee cake
- Sourdough pumpkin muffins
- Pecan pie without corn syrup
- Dairy-free pumpkin pie
Sourdough Apple Pie
Ingredients
- Dough for 2 sourdough pie crusts (see note 1)
- 3 tbs butter
- ⅓ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ tsp ground nutmeg
- 3 pounds apples, peeled and sliced thin (honeycrisp, golden delicious, braeburn, and/or gala)
- 3 tbs all-purpose flour
- ¼ cup sweetened condensed milk
- 1 tbs milk
- 1 tbs coarse cane sugar
- vanilla ice cream or whipped cream, for serving
Instructions
- Prepare the bottom crust. Lightly flour your work surface and rolling pin. Roll one pie crust into a round about 3 inches wider than a 9-inch pie plate. Lightly grease the pie plate and carefully transfer the dough to the pan. Gently press the dough into the bottom and up the sides without stretching it. Trim the edges, leaving about a ½-inch overhang around the pie plate. Place the crust in the refrigerator while you prepare the filling.
- Cook the apple filling. In a large saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup, cinnamon, allspice, and nutmeg. Add the sliced apples and stir to coat. Cover and cook until the apples begin to soften and the liquid comes to a boil.
- Finish cooking filling. Stir in the flour and continue cooking for about 10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Do not overcook the apples or allow them to become mushy or break down because they will continue cooking in the oven. Remove the saucepan from the heat and let the filling cool to room temperature.
- Preheat the oven. Once the filling has cooled, preheat the oven to 425°F.
- Fill the pie crust. Using a slotted spoon, transfer the apples into the chilled pie crust, leaving any excess liquid in the saucepan. Drizzle 3 tablespoons of sweetened condensed milk over the apples, then drizzle 3 tablespoons of the reserved cooking liquid over them.
- Make the lattice crust. Roll the second pie crust into a round about 3 inches wider than the 9-inch pie plate. Using a sharp knife or pizza cutter, cut the dough into 14 strips about ¾-1 inch wide. Lay half of the strips evenly across the pie, leaving a little space between each strip. Fold back every other strip and place one of the remaining strips perpendicular to them. Return the folded strips to their original position, then repeat with the alternating strips to create a woven lattice. Trim any excess dough from the edges, then gently press the lattice strips into the bottom crust around the rim to seal the pie.
- Finish the crust. Brush the lattice crust lightly with milk and sprinkle with sugar.
- Bake. Bake at 425°F for 25 minutes. Reduce the oven temperature to 325°F and continue baking for 40-45 minutes, or until the crust is deeply golden and the filling is bubbling. If the edges begin to brown too quickly, loosely tent them with aluminum foil.
- Cool. Transfer the pie to a wire rack and allow it to cool to room temperature before slicing. Cooling gives the filling time to set properly. Serve at room temperature or gently rewarm with vanilla ice cream or whipped cream if desired.
Notes
- For this recipe, you'll need to double our simple sourdough pie crust recipe, one for the bottom crust and one for the lattice topping
Need More Sourdough Help? Check Out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
- How to Make Sourdough Starter
You'll Never Buy Grocery-Store Pie Again
Whether you're a master pie baker or this is your first one, you're going to fall in love with this sourdough apple pie. It's so simple to make, contains all the warm, cozy pieces of autumn, and delivers reliable results every time. Come back and let me know what you serve it with in the comments! Happy baking!
