Easy Sourdough Apple Pie Recipe

This Sourdough Apple Pie is made with a flaky and buttery sourdough crust, tart apples, cinnamon, and a golden sugar-topped finish. It’s a sourdough twist on a classic recipe that you’ll want to make again and again.

The smell of warm apples and cinnamon always takes me back to my grandma’s kitchen, where apple pie was a must every fall. She was the one who taught me how to make my very first pie and I’ll always hold those memories close to my heart.

Now in my own kitchen, I’ve made it my own by swapping in a sourdough discard pie crust, and it’s worth every step. The crust comes out so flaky and buttery, with just a hint of tang that makes you wonder why you didn’t try it sooner.

Plus, using a food processor makes making your own pie crust a breeze!

For the filling, I love using Granny Smith apples because they hold their shape and add that tart bite against the sweet brown sugar and cinnamon. A splash of lemon juice keeps everything bright, and an egg wash with a sprinkle of coarse sugar on top gives it that golden finish.

It’s everything a good pie should be—simple, satisfying, and the kind of dessert you’ll be sneaking bites from while it’s still warm.

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Why You’ll Love This Recipe

Great Use for discard

If you’ve got extra sourdough starter, this is the perfect way to use it up. The delicious flaky sourdough pie crust brings a unique tang that pairs beautifully with the sweet, cinnamon-spiced apples. The sourdough discard also thickens the filling, adding great texture.

Classic flavors

There’s something about homemade apple pie that just hits the spot. The tart apples, combined with cinnamon, nutmeg, and that buttery pie dough, make it feel like the ultimate comfort food.

Prep Ahead to save time

Make the dough and apple mixture ahead of time to save yourself some work. Store the dough in an airtight container in the fridge. When you’re ready to bake, roll it out on a lightly floured work surface, brush the top of the pie crust with an egg wash, and throw it in the oven. Let it cool on a wire rack for a couple of hours, and you’ve got the perfect pie.

Ingredients Needed

Sourdough Pie Crusts:

All-purpose flour: I use all-purpose flour for this recipe, but if you have pastry flour on hand, even better! Swap out for even amounts.

Butter: To make butter pie crust, you can’t forget the butter! It is crucial to keep the butter COLD! I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.

Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! It has a higher melting point than butter, so it doesn’t melt in the pastry as quickly as butter – which is what you want. This means you don’t have to work as cautiously when making the dough. If you are in a pinch and don’t have lard, I have replaced it with equal amounts of shortening or extra butter. Remember to put the lard in the freezer so it is COLD!

Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Baking powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.

Sourdough starter discard: I find sourdough discard that is about 24–48 hours old works best for this recipe, however, you can use even older discard for a more tangy taste. You can also use active sourdough starter, just be sure to use the same amount in weight.

Ice water (optional): Depending on the discard you use, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing.

To make ice water I just pour water and add a few ice cubes to a bowl. Pour 1 tablespoon at a time into the dough and mix. It shouldn’t need much liquid to form a dough ball.

Apple Pie Filling

Apples: Granny Smith apples are my favorite apples to use for apple pies! They are crisp and tart, perfectly balanced by the sugar and warm spices. You could also opt for apples like Pink Lady, Honeycrisp, or Gala, or do a combination!

Sugars: A combination of white and brown sugar brings sweetness and a touch of caramel undertones to this apple pie filling. You can use all white sugar or all brown sugar, or substitute with cane sugar.

Spices: Ground cinnamon and a touch of nutmeg bring the perfect warmth to the apple pie filling. You can also add a pinch of allspice. 

Lemon juice: Brings some brightness to the apple pie filling. 

Sourdough discard: This helps thicken the apple pie filling. I prefer to use fresh discard, like 1-2 days old. Older discard will bring a tangier flavor to the filling. You can use an active sourdough starter; just be sure to use the same amount in grams. 

Unsalted butter: Helps you control the salt and lets the flavors of the pie crust and filling stand out.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Food processor

Sharp knife

Rolling pin

Cast Iron skillet or large frying pan

9-inch pie plate

Pie shield

Pastry brush

How to Make Sourdough Apple Pie

Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below. 

To long-ferment the pie dough, store the wrapped discs in the fridge for up to 3 days.

To a large bowl, add the sliced apples, sugars, cinnamon, nutmeg, lemon juice, and sourdough discard. Mix until thoroughly combined. 

Heat a large frying pan to medium-low heat. Add the apple mixture plus the cubed butter. Stir frequently and continue to cook the apple mixture until the apples are tender but not mushy, about 15-20 minutes.

Remove the apple pie filling from the heat and spread out on a rimmed baking sheet. Cool completely before moving on to the next step. 

Do not rush this step! Warm pie filling can melt the butter in the bottom pie crust, leading to a tough or soggy pie bottom. To help speed up the cooling process, cover the apple filling (I love this lid for my baking sheet!) and pop the baking sheet in the fridge or freezer until cool.

Time-Saving Tip: Prepare the filling the day before and store it in the fridge until ready to assemble the pie!

Once the apple pie filling is cool, remove one pie dough disc from the refrigerator and bring it to room temperature (about 15 minutes) for easy rolling.

Place the unwrapped pie dough on a lightly floured surface. With a floured rolling pin, roll from the center outward. Then turn the dough a quarter turn and repeat rolling.

After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is nice and thin, about 1/8 inch thick, and a 12-inch circle.

Using your rolling pin is the best way to maneuver your pie dough into a 9-inch pie dish! Roll the dough onto the rolling pin and unroll in the pie plate. Press into your pie dish and set aside.

To create a lattice topping, roll out your second disc just as before. Then take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into twelve 1/2- to 1-inch pieces. Arrange the strips in vertical and horizontal rows, lacing them over and under each other. Or simply cover the sourdough apple pie with a full pie crust and cut four slits into the top crust. Pinch the edges with a fork or tuck the extras inside the pie dish and crimp with your fingers, if you desire.

In a small bowl, create an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.

Preheat the oven to 400 degrees F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over, and cover the crust with a pie shield or aluminum foil. Bake for 25 minutes, then reduce the heat to 375 degrees F and continue to bake for 30-34 minutes or until the pie is a deep golden brown and the juice from the apples are bubbling onto the pie crust. If the pie crust begins to brown too quickly, cover the top with a piece of aluminum foil while the pie continues to bake.

Remove from the oven and place the warm pie on a wire rack. Allow the pie to cool completely, about 3 hours, for easy slicing.

How to Serve

This classic apple pie is best served with a scoop of ice cream or drizzle of some caramel on top. For the ultimate indulgence, a dollop of whipped cream over that flaky crust is the way to go. Pair it with a hot cup of coffee, and you’ve got the perfect treat for pie season.

How to Store

Store any extra pie in an airtight container at room temperature for up to two days. If you want it to last a little longer, wrap it in plastic wrap and stick it in the fridge for up to four days.

For the best results, reheat it in the oven at 350°F for about 10 minutes to keep that flaky pie crust crisp.

You can also freeze slices by wrapping them tightly in parchment paper and plastic wrap. When you’re ready to enjoy it again, let it thaw at room temperature or heat it up in the oven. It’s a great way to keep enjoying your homemade pie even after apple season is over.

FAQs

How can I make sure my sourdough apple pie crust stays flaky?

The key to a flaky crust is making sure the butter and lard are cold when you mix the dough. Cold fats create pockets in the dough, which puff up and turn into those beautiful layers. Also, don’t overwork the dough. Just mix it until it comes together and then refrigerate it before rolling it out.

My pie crust isn’t rolling out properly; what can I do?

If your pie dough feels too sticky or hard to work with, don’t worry. Just add a little more flour to your surface and rolling pin to prevent sticking. Also, if the dough gets too warm while you’re rolling it, pop it back in the fridge for 10-15 minutes. That’ll help it firm up and be easier to work with.

Can I use a different type of apple for the filling?

Yes. While Granny Smith apples are my go-to for their tartness and firm texture, you can mix things up. Honeycrisp, Pink Lady, or Gala apples also work well. You can even use a mix of apples to get that perfect balance of sweet and tart in your filling.

Can I make the sourdough pie crust ahead of time?

Yes, you can prepare the dough for the crust up to 3 days ahead of time. Just wrap it up in a plastic wrap and store it in the fridge until you’re ready to roll it out. This gives the dough plenty of time to chill and develop flavor, making it even better when it’s time to bake.

Happy baking!

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