Name: Sourdough Apple Pie
Prep time: 60 min
Cook time: 75 min
Total time: 195 min
Ingredients: 1 cup (120 grams) all-purpose flour; 1 cup (80 grams) rolled oats; ¼ cup (50 grams) brown sugar (packed); 1 teaspoon ground cinnamon; ½ teaspoon kosher salt; ½ cup (113 grams or 1 stick) unsalted butter (cold, cut into ½-inch cubes); ¼ cup (50 grams) sourdough starter discard; ½ recipe sourdough pie crust; 3 pounds (about 8-10 small) apples (peeled, cored, sliced ¼-inch thick); ½ cup (100 grams) brown sugar (packed); 3 tablespoons (24 grams) cornstarch; 1 tablespoon (about ½ lemon) lemon juice; 2 teaspoons ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; ½ teaspoon kosher salt

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This Sourdough Apple Pie features fresh apples and warm spices, all tucked into a sourdough discard pie crust and topped with a tangy sourdough oat streusel for a delicious twist on the classic.

A piece of sourdough apple pie on a small white plate in front of the rest of the apple pie.

Apple pie is one of my favorite desserts to make, especially for Thanksgiving.

A few years ago, I started making an apple crumble pie for the holiday - basically apple crisp and apple pie combined into one delicious dessert.

Of course, as a sourdough baker and recipe developer, I had to put a sourdough spin on it. It’s only October, but I already can’t wait to share this one with my family on Thanksgiving!

This sourdough apple pie features both my sourdough discard pie crust and sourdough oat streusel, with just a hint of tang that pairs perfectly with the sweet and tart apple filling.

The best part? You can prep both the crust and streusel ahead of time, making it easy to fit into your holiday baking plans.

If you’re looking for a fun way to add a little sourdough to your Thanksgiving dessert table, this apple crumble pie is a must-try.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds a slight tang to the oat streusel and pie crust.
Sourdough Pie Crust- You’ll need half of my sourdough pie crust recipe since this pie uses just a bottom crust.
Apples- About 3 pounds of your favorite baking apples. I like to use tart varieties, like Granny Smith, for a nice balance with the sweetness.
Rolled Oats- Use rolled or old-fashioned oats for a chewy, hearty texture in the streusel.
All-Purpose Flour- Helps give the oat streusel structure and a light, crispy texture.
Butter- Cold butter is key to making the streusel and pie crust crispy and flaky.
Brown Sugar- Just enough brown sugar sweetens both the apple filling and streusel without being too sweet.
Warm Spices- Cinnamon, ginger, and nutmeg give the pie a cozy, warm flavor.
Lemon Juice- Adds a little acidity to balance the sweetness of the apple filling.
Cornstarch- Thickens the apple filling so it holds its shape when sliced.
Kosher Salt- Enhances flavor and balances sweetness.

The ingredients to make sourdough apple pie. Each ingredient is labeled with text. They include sourdough oat streusel, sourdough pie crust, butter, spices, salt, cornstarch, brown sugar, lemon juice, and apples.

Tips for Success

Keep everything cold. Cold butter is essential for a flaky pie crust and streusel. After rolling out the dough, freezing it for a few minutes helps prevent shrinking in the oven and keeps the butter firm.
Use tart apples. Opt for tart apples like Granny Smith or Honeycrisp to balance the sweetness of the filling and streusel. This creates a perfect sweet-tangy flavor.
Slice the apples evenly. Try to slice your apples evenly (about ¼ inch thick) so they cook at the same rate.
Prevent a soggy crust. Preheat the baking sheet to help get a crisp bottom crust, and use an aluminum pie plate for even better results.
Cool before slicing. Be sure to cool the pie for at least an hour before slicing to allow the filling to set.
Make ahead. You can prepare the pie crust and streusel ahead of time and store them in the refrigerator or freezer until you're ready to bake.

How to Make Sourdough Apple Pie

Here is how to make sourdough apple pie with oat streusel topping.

Step 1: Preheat oven. Preheat oven to 425℉. Set an oven rack in the lower third of the oven with a baking sheet on it.

Step 2: Prepare the pie crust. Prepare ½ of this sourdough discard pie crust recipe following the instructions. Keep it in the refrigerator until needed.

The finished sourdough pie crust before resting in the refrigerator.

Step 3: Make the oat streusel. In a large bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and sourdough discard. Use your fingers or a fork to work the butter into the dry ingredients until no dry flour remains and the mixture is crumbly. Set it aside in the refrigerator.

Sourdough oat streusel in a glass mixing bowl.

Step 4: Roll out the pie dough. On a lightly floured surface, roll the pie dough out into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to a 9-inch pie plate, letting it settle into the bottom and sides. Gently press the dough so it fits snugly against the pan. Trim the excess, leaving about ½ inch overhang. Scallop the edges using floured fingertips, pressing the dough into the edge of the pie plate. Place the pie plate in the freezer while you prepare the filling.

Sourdough pie crust rolled out into a 12-inch circle.

Sourdough pie dough pressed into a 9-inch pie plate.

Step 5: Prepare the apple filling. In a large bowl, toss the sliced apples with brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt until evenly coated.

Sliced apples mixed with brown sugar, warm spices, and other ingredients to make the apple pie filling.

Step 6: Assemble the apple pie. Take the pie crust out of the freezer. Arrange a layer of apple slices flat on the bottom of the crust. Add the rest of the apple mixture, including any juices, pressing down to fill in any gaps.

Apple slices placed evenly on the bottom of the pie crust in the pie plate.

The pie crust filled with the sliced apple filling.

Step 7: Add the oat streusel topping. Sprinkle the oat streusel over the apple filling, breaking up any large chunks. Cover the apples completely and press the streusel down slightly to help it stick together.

The assembled apple pie with sourdough oat crumble on top.

Step 8: Bake the apple pie. Place the pie on the preheated baking sheet and bake at 425℉ for 15 minutes. Then, reduce the oven temperature to 350℉ and continue baking for about 60 minutes. If the streusel or crust starts to brown too much, loosely cover the pie with foil after 15-30 minutes at 350℉.

Step 9: Cool and serve. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Serve with a scoop of homemade sourdough ice cream.

The baked sourdough apple pie cooling on a wire rack.

How to Store

Cover and store leftover sourdough apple pie at room temperature for up to 2 days. After that, refrigerate it for up to a week.

For longer storage, freeze the pie for up to 3 months. Thaw it in the fridge overnight before serving.

A whole sourdough apple pie with a sourdough oat streusel topping.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

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No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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