Sourdough Apple Pie

This sourdough apple pie recipe is made with an all butter sourdough pie crust and a perfectly sweet and tart apple pie filling. You’ll be amazed at how delicious the slight sourness of the pie crust is with this beautiful spiced apple pie filling.

Fresh apple pie, hot out of the oven. There’s nothing like the delicious smell, the flakey crust, the warm apples. Is there anything that can remind you more pleasantly of the changing seasons? I think not.

What better way to use up some of those fresh, in season apples than to make a sourdough apple pie.

Sourdough Pie Crust

This recipe uses a sourdough pie crust, and the results are wonderful. The sourdough flavor is not very strong, but it does have a slight twang to it, so feel free to make a regular pie crust if you don’t enjoy sourdough! Truly though, I have served a less-fermented sourdough crust to guests before and no one could even tell that the crust was sourdough. Everyone thoroughly enjoyed it!

Although making a homemade pie crust is a little bit more work than buying one from the store, I really prefer it because homemade pie crusts are just so incredibly delicious. I also like being in control of the ingredients that go into my crust — no preservatives or vegetable shortening here!

If you’re in a pinch and want to use a store-bought crust, that will also work just fine!

Long Fermented Sourdough Pie Crust

The butter needs to stay very cold in order to have a flakey pie crust, so this sourdough recipe has to ferment in the refrigerator.

Of course, fermenting sourdough takes much longer in the refrigerator. I allow my pie crust dough to ferment for at least 24 hours before rolling them out and baking them, but if you really want to get more of the sourdough benefits, you could leave this dough in the refrigerator for several days, and even up to week!

Not-too-sweet apple pie filling

This simple spiced apple pie filling is so easy to make, and I was careful to create an apple pie filling that wasn’t way too sweet. I prefer a slightly less sweet apple pie filling because, not only can you taste the apples, spices, and pie crust much better that way, but it also works SO well if you’re planning to serve your apple pie a la mode!

You can have a big slice of this sourdough apple pie with a healthy scoop of vanilla ice cream and not feel like you’re going to go into a sugar-overload directly afterwards.

Even without ice-cream though, I find this pie to be perfectly sweet and perfect for an after-dinner treat any day of the week.

What to serve with apple pie

Hot apple pie is of course delicious served just the way it is, but you can always make things extra special by adding some fun and delicious toppings! Apple pie a la mode is a classic – and for good reason- but there are a few other ingredients that you can mix and match to really put this classic dessert over the top.

Whipped Cream

Cinnamon Whipped Cream

Caramel Sauce

Toffee Bits

Toasted Pecans

How to reheat apple pie

If you’re making this pie for just a few people, it’s unlikely you’ll finish it all in one setting. That’s why it’s super helpful to be able to reheat your apple pie and enjoy it just as much as you did the first day you made it!

To reheat apple pie, place one or more slices on a baking sheet and place in the oven or toaster oven. Bake at 350 degrees for 5-10 minutes, or until warmed through.

Serve immediately with a scoop of vanilla ice cream.

Ingredients

1 Recipe Unbaked Sourdough Pie Crust

3 lbs Apples

1/3 cup Sugar

2 Tbsp Lemon Juice

2 tsp Cinnamon*

1/2 tsp Cloves

1/4 tsp Nutmeg

2 Tbsp Cup Cold Water

2 Tbsp Cornstarch

How to make a sourdough apple pie

Begin by peeling, coring, and slicing your apples. (I prefer larger chunks of apples in my pie, so I usually cut each apple into 10-12 wedges. Feel free to cut the apples into your preferred size and shape.)

Preheat your oven to 425 degrees.

Place the apples into a medium sized pot over medium heat, then mix in the sugar, lemon juice, and spices. Bring the apples to a simmer and allow them to cook for about 10-15 minutes.

In a small bowl, stir together the water and cornstarch.

While stirring the apples, slowly drizzle the cornstarch slurry into the pot. Allow the apples to cook for one more minute, continuing to stir.

Remove the apples from the heat and allow them to cool while you roll out the pie crusts.

Roll out your two sourdough pie crusts and place one of them in a 9 inch pie dish. Scoop the apple pie filling into the bottom crust. Immediately top with the remaining pie crust and crimp around the edges to seal. Cut a small X into the middle of the top crust to allow steam to escape.

Bake your pie for 30-35 minutes. Make sure to check your pie after 20 minutes to make sure it isn’t browning too quickly. If it is, simply cover the top of the pie with a piece of foil and allow it to continue baking.

Allow the pie to cool slightly, then serve and enjoy!

Notes

*In place of the cinnamon, nutmeg, and cloves, you could instead use 2.5 tsp apple pie spice.

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