Sourdough Apple Pie

5 from 1 vote

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.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1 15

Cool Time 1

Total Time 3 15

Servings slices

Calories 578kcal

Author Ashley Petrie, RDN, LDN

Equipment

9-inch pie plate aluminum preferred
Rolling Pin
Food scale optional
Aluminum foil

Ingredients

Oat Streusel 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

Apple Pie Ingredients

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

Instructions

Preheat oven to 425℉. Set an oven rack in the lower third of the oven with a baking sheet on it.
Prepare ½ of the sourdough discard pie crust recipe following the instructions. Keep it in the refrigerator until needed.
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.
1 cup (120 grams) all-purpose flour, 1 cup (80 grams) rolled oats, ¼ cup (50 grams) brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ cup (113 grams or 1 stick) unsalted butter, ¼ cup (50 grams) sourdough starter discard
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.
½ recipe sourdough pie crust
In a large bowl, toss the sliced apples with brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt until evenly coated.
3 pounds (about 8-10 small) apples, ½ cup (100 grams) brown sugar, 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
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.
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.
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℉.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. Serve with homemade sourdough ice cream.

Notes

Storage: Store the pie at room temperature for up to 2 days. After that, refrigerate it for up to a week. For longer storage, you can freeze the pie for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.