Easy Sourdough Apple Pie Recipe
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If there is one recipe that truly feels like fall, it is a homemade apple pie fresh out of the oven. This sourdough apple pie has crisp apple slices, a juicy apple pie filling with warm spices, and a delicious flaky Sourdough Discard Pie Crust that makes every bite taste like the best sourdough apple pie you have ever had.
It is a staple in my kitchen every pie season, and my Sourdough Apple Galette is another great way to enjoy that same sourdough crust with apple filling.
Quick Look: Sourdough Apple Pie
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Cool Time: 3 hours
- Total Time: 4 hours 55 minutes
- Servings: 8 slices
- Calories: ~326 kcal per slice (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Tart Granny Smith apples with warm cinnamon and nutmeg, nestled in a buttery, flaky sourdough crust with a golden sugar-topped finish. A classic fall and holiday favorite!
- Difficulty: Intermediate — The sourdough pie crust and pre-cooked apple filling add a few extra steps, but both can be prepped ahead to make it stress-free!
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Why You’ll Love This Sourdough Apple Pie Recipe
- Flaky pastry with a sourdough twist: I use sourdough starter in both the crust and the filling, and it makes such a difference. The buttery, flaky pastry pairs so well with the tender, spiced apples inside. If you love this combo, you have to try my Salted Caramel Apple Sourdough Hand Pies for all those same cozy flavors in a handheld bite.
- Classic apple-spice flavor: Granny Smith apples, granulated sugar, brown sugar, cinnamon, and nutmeg come together into the most sweet-tart, warmly spiced filling. It’s everything I want in a fall dessert, and if you’re craving more of that apple-cinnamon goodness, my Sourdough Caramel Apple Pull-Apart Bread is next on the list.
- Easy to make ahead: I love that you can mix the crust in a food processor, wrap the dough, and keep it in the fridge for up to 3 days. Prep the filling a day ahead too, and you’re basically just assembling and baking on the day of, just like I do with my Sourdough Pecan Pie every holiday season.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Pie Crust
- 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.
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.
Long Fermentation Tip
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.
McKenna’s Helpful Tips
- Keep the pastry mixture cool: Start with cold butter and discard and work in short bursts rather than letting the food processor run continuously. Cold ingredients also help preserve the flaky texture of my Sourdough Apple Cinnamon Scones.
- Cool the filling before assembly: Spread the cooked apple mixture on a rimmed baking sheet until completely cool so it won’t melt the fat in the bottom crust. My Salted Caramel Apple Sourdough Hand Pies also start with cooled caramel.
- Protect the edges without stopping the bake: Use a pie shield or foil so the edges of the pie don’t overbrown while the filling finishes bubbling. I use similar edge protection for my Sourdough Pumpkin Pie.
- Give the filling time to settle: Cool the baked pie on a wire rack for about 3 hours before slicing. Patience also gives me cleaner cuts with my Sourdough Apple Pie Bars, though those bars have their own cooling and chilling schedule.
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.
Sourdough Apple Pie FAQs
How do I keep the crust in my Sourdough Apple Pie flaky?
Keep the butter, lard, and discard cold, then mix only until the dough comes together. Chill the discs before rolling so the fats stay firm. My Sourdough Discard Pie Crust recipe has the full instructions, including when to add optional ice water.
What should I do if my Sourdough Apple Pie Recipe dough is difficult to roll?
If it’s too firm, let it soften briefly, about 15 minutes. Use a lightly floured work surface and rolling pin to prevent sticking. If the pastry becomes warm or sticky, refrigerate it for 10–15 minutes. I use the same rolling approach for my Sourdough Apple Galette.
Which apples work best in this Sourdough Apple Pie Recipe?
I prefer Granny Smith apples for their tart flavor and firm texture. Honeycrisp, Pink Lady, or Gala also work, and you can combine varieties for a balance of sweet and tart. We use crisp apples in other desserts, including my Sourdough Apple Crisp and Sourdough Apple Cake.
Can I prepare the dough for my Sourdough Apple Pie ahead of time?
Yes, wrap the pie crust dough and refrigerate it for up to 3 days. You can also cook the apple filling a day ahead, cool it completely, and refrigerate it separately until assembly. Preparing pastry early also helps with my Sourdough Pecan Pie.
If you tried this Sourdough Apple Pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Apple Pie Recipe
Yield: 8 slices
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.
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Equipment
Ingredients
- 1 Double Sourdough Pie Crust
- 1025 grams Granny Smith apples about 8 cups, peeled and cut into 1/8th inch slices
- 100 grams sugar 1/2 cup
- 110 grams brown sugar 1/2 cup
- 2 grams cinnamon 1 teaspoon
- 1 grams nutmeg 1/4 teaspoon
- 15 grams lemon juice 1 Tablespoon
- 4 grams vanilla extract 1 teaspoon
- 70 grams sourdough discard 1/4 cup
- 57 grams unsalted butter, cubed 1/4 cup
- egg and splash of milk for egg wash
- coarse sugar for topping
Instructions
- Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.1 Double Sourdough Pie Crust
- 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, vanilla extract and sourdough discard. Mix until thoroughly combined. You can use active sourdough starter, just make sure it is the same amount in grams.1025 grams Granny Smith apples, 100 grams sugar, 110 grams brown sugar, 2 grams cinnamon, 1 grams nutmeg, 15 grams lemon juice, 70 grams sourdough discard, 4 grams vanilla extract
- 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.57 grams unsalted butter, cubed
- 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. Note: 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 deep 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 edges 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, if desired.egg and splash of milk, coarse sugar
- 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 30-35 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. Enjoy!
Notes
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. This recipe card was updated on 03/15/26.Nutrition
Serving: 1slice | Calories: 326kcal | Carbohydrates: 56g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 93mg | Potassium: 182mg | Fiber: 4g | Sugar: 39g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
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