Sourdough Apple Pie Recipe | Flaky Discard Crust

Name: Sourdough Apple Pie
Prep time: 15 min
Cook time: 60 min
Total time: 135 min
Ingredients: 1 batch sourdough pie dough (divided into 2 discs, chilled); 8 to 10 medium apples (800 grams (mix of Honeycrisp and Granny Smith, peeled, cored, thinly sliced)); ¾ cup granulated sugar (150 grams (plus extra for sprinkling)); 2 tablespoons maple syrup (40 grams (pure, not pancake syrup)); 2 tablespoons lemon juice (30 grams (freshly squeezed)); 1 teaspoon ground cinnamon (2 grams); 1 teaspoon apple pie spice (2 grams); 1 pinch ground cloves; 2 tablespoons all-purpose flour (15 grams); 2 tablespoons cold butter (28 grams (cubed)); 1 egg yolk (20 grams (beaten, for egg wash)); 1 tablespoon coarse sugar (13 grams (for topping))

This sourdough apple pie has a golden, flaky sourdough discard crust and a warmly spiced filling of Honeycrisp and Granny Smith apples with cinnamon, maple syrup, and apple pie spice in every single slice.

The sourdough discard in the crust adds a faint tang that makes the buttery, flaky pastry taste more complex than a standard pie crust – and the combination of sweet Honeycrisp and tart Granny Smith apples in the filling gives every bite the kind of balance that a single-variety apple pie never quite achieves.

Start with Best Sourdough Pie Crust Recipe | Flaky & Buttery before you begin and serve this pie warm alongside a mug of Homemade Apple Cider Recipe In A Dutch Oven for the cottage kitchen fall evening worth slowing down for.

A whole baked sourdough apple pie with apple-shaped cutouts in the top crust in a white ceramic pie dish, styled on a lace doily with red and green apples, dried botanicals, and a dusty rose linen.

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Why You’ll Love This Recipe

A sourdough discard crust that earns its place – The discard adds a faint tang and a slight complexity to the crust that a standard all-butter pie crust does not have. It is still flaky, still buttery, and still golden – it just tastes more interesting.
Honeycrisp and Granny Smith together – Sweet Honeycrisp apples give the filling body and natural sweetness. Tart Granny Smith apples add brightness and keep the filling from tasting flat or one-dimensional. The combination is the whole secret to a filling that actually tastes like fall.
Maple syrup in the filling – A small amount of maple syrup in the filling adds a warm, woodsy depth that granulated sugar alone cannot produce. It deepens the cinnamon and apple pie spice without making the pie taste like maple.
The cottage kitchen fall pie – This is the pie that goes on the table for every fall gathering in the cottage kitchen. Golden crust, bubbling filling, and the whole house smelling like cinnamon and baked apples.

Ingredients

Sourdough pie dough – One batch of homemade sourdough pie crust divided into two discs for the bottom and top crust. Read Best Sourdough Pie Crust Recipe | Flaky & Buttery for the full method before starting this recipe. The crust needs to be cold before it goes into the pie dish – never work with warm pie dough.
Apples – Eight to ten medium apples, a mix of Honeycrisp and Granny Smith. Peel, core, and slice thinly for the most even baking. Thick slices stay firm but can leave gaps in the filling; thin slices pack together and bake down into a cohesive, jammy filling with clean slices.
Granulated sugar – Three-quarters of a cup sweetens the filling without making it cloying. The maple syrup contributes additional sweetness so do not increase the sugar beyond this amount.
Maple syrup – Two tablespoons stirred into the filling adds warmth and depth. Use pure maple syrup, not pancake syrup.
Lemon juice – Two tablespoons of freshly squeezed lemon juice brightens the apple flavor and prevents the sliced apples from browning while you prepare the other ingredients.
Ground cinnamon – One teaspoon of ground cinnamon is the dominant spice note in this filling. For the most aromatic result use your own Easy Homemade Pumpkin Pie Spice Recipe as a partial substitute.
Apple pie spice – One teaspoon adds nutmeg, allspice, and ginger depth that ground cinnamon alone cannot provide. The two together create a layered, warmly spiced filling that tastes genuinely autumnal.
Ground cloves – A pinch adds a deep background warmth that anchors the spice blend without dominating it. Do not increase beyond a pinch.
All-purpose flour – Two tablespoons tossed with the apple slices thickens the filling as it bakes. Without it the filling will be runny and the bottom crust will be soggy.
Cold butter – Two tablespoons of cold butter cubed and dotted over the filling before the top crust goes on. The butter melts into the filling as it bakes and adds richness and a slight sheen to the finished interior.
Egg yolk – One beaten egg yolk brushed over the top crust before baking gives the finished pie its deep golden, glossy color.
Coarse sugar – Sprinkled over the egg-washed top crust before baking for a bakery-style crunch and shine on the finished crust.

A slice of sourdough apple pie with a golden flaky crust and cinnamon apple filling on a vintage floral china plate with a silver fork, with the whole pie, a red apple, and yellow flowers softly blurred behind it.

Variations & Add-Ins

Lattice top – Instead of a solid top crust, cut the chilled top dough into strips and weave a lattice over the filling. A lattice allows steam to escape more freely and produces a slightly less juicy filling with a more dramatic visual presentation.
Crumble topping – Skip the top crust entirely and finish with a brown sugar and oat crumble for a sourdough apple pie that is closer to an apple crisp in texture with all the flavor of a classic pie.
Salted caramel drizzle – Drizzle warm caramel sauce over each slice just before serving for a richer, more indulgent presentation that pairs beautifully with vanilla ice cream.
Sourdough apple pie with freshly milled flour – Replace the all-purpose flour in the filling thickener with an equal weight of freshly milled soft white wheat flour for a more wholesome filling with a slightly nuttier depth.

Recipe Tips

Keep everything cold – Cold butter, cold discard, cold water, and a chilled dough are non-negotiable for a flaky sourdough pie crust. If the butter starts to soften while you are working, return the dough to the refrigerator for 15 minutes before continuing. A warm dough produces a tough, dense crust rather than a flaky one.

Chill the top crust before using – After rolling the top crust, wrap it in plastic wrap and refrigerate for at least 30 minutes before placing it over the filling. A cold top crust holds its shape through baking and produces cleaner crimped edges and a more dramatic rise.

Use a mix of apple varieties – Honeycrisp alone produces a sweet, slightly soft filling. Granny Smith alone produces a tart, firm filling. Together they produce a filling with both depth of flavor and the right texture – jammy in the center with enough structure to slice cleanly.

Toss the apples in flour before filling – The two tablespoons of all-purpose flour tossed with the apple slices before they go into the crust is what thickens the filling as it bakes. Do not skip this step or the filling will be runny and the bottom crust will be soggy.

Protect the edges – The crimped edges of a pie brown significantly faster than the top crust. Cover them with a pie shield or a strip of foil after the first 30 minutes of baking to prevent over-browning before the filling is done.

Cool completely before slicing – This is the hardest part and the most important. A pie cut while still warm has a runny filling that spreads across the plate. A pie cooled for at least 2 hours on a wire rack has a set filling that slices cleanly and holds its shape.

Overhead view of an unbaked sourdough pie crust pressed into a cast iron pie pan, styled on a gold and white plaid linen with a rolling pin, pie weights in a glass jar, dried wheat stems, and baby's breath.

Overhead view of a raw sourdough pie shell filled with cinnamon-spiced apple slices and dotted with butter pats, styled on a lace doily with red and green apples, cinnamon sticks, dried botanicals, and a vintage pastry cutter.

Instructions

Preheat and prepare – Preheat the oven to 375°F (190°C). Remove one disc of sourdough pie dough from the refrigerator and let it sit at room temperature for 5 minutes – just enough to make it workable without losing its cold temperature.
Roll and place the bottom crust – On a lightly floured work surface, roll the first dough disc into a 10 to 12 inch circle. Carefully transfer it to the pie dish and press gently along the bottom and up the sides, leaving a slight overhang at the edges. Return the second disc to the refrigerator.
Prepare the apple filling – Peel, core, and thinly slice the apples and place them in a large mixing bowl. Add the granulated sugar, maple syrup, lemon juice, ground cinnamon, apple pie spice, ground cloves, and flour. Toss until every apple slice is evenly coated in the spice and flour mixture.
Fill the pie – Spoon the apple filling evenly into the prepared bottom crust, mounding it slightly in the center as the apples will settle during baking. Dot the top of the filling with the cold cubed butter.
Roll and place the top crust – Remove the chilled second dough disc from the refrigerator. Roll it into a 10 to 12 inch circle and carefully lay it over the filling. Trim any excess dough around the edges and seal the two crusts together by crimping or pressing with a fork. Cut four or five small vents in the top crust with a sharp knife to allow steam to escape.
Egg wash and sugar – Brush the top crust generously with beaten egg yolk and sprinkle with coarse sugar.
Bake – Place the pie on a parchment-lined baking sheet to catch any drips. Bake at 375°F for 30 minutes, then cover the crimped edges with a pie shield or strips of foil. Continue baking for another 25 to 30 minutes until the crust is deep golden brown and the filling is visibly bubbling through the vents.
Cool – Transfer to a wire rack and cool completely for at least 2 hours before slicing. The filling needs this time to set for clean slices.

A close-up slice of sourdough apple pie showing the flaky layered crust and juicy cinnamon apple filling on a vintage floral china plate with a silver fork, with a green apple, red apple, and the whole pie softly blurred behind it.

Gifting Ideas

Bring it warm to a neighbor – Bake the pie, let it cool just enough to travel safely, and walk it next door while it is still warm. Wrap the dish in a tea towel, tie with a ribbon, and tuck a small handwritten note underneath for a from-scratch fall gift that feels genuinely personal.
Carry it to a fall dinner party – This pie travels beautifully and arrives looking like it came from a bakery. Slide it into a pie carrier or wrap the dish in a linen tea towel tied with twine and bring it as your contribution to the table — golden crust, bubbling filling, and the whole room will smell it before you set it down.
Bring it to Thanksgiving or Friendsgiving – Bake this pie the day before, store it covered, and warm it in a low oven before you leave. It slices cleanly, holds its shape on a crowded holiday table, and is the kind of homemade dessert that gets talked about long after the meal is over.

Freezing and Storage

Room temperature – Store covered at room temperature for up to 2 days. The crust stays crispest on day one.
Refrigerator – Cover tightly and store in the refrigerator for up to 5 days. Warm individual slices in a 300°F oven for 8 to 10 minutes before serving to bring the crust back to life.
Freezer – Wrap the fully cooled pie tightly in parchment paper and then plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in a 325°F oven for 20 minutes before serving.
Freezing unbaked – Assemble the pie completely including the egg wash, freeze uncovered on the baking sheet until solid, then wrap tightly and freeze for up to 3 months. Bake directly from frozen at 375°F and add 20 to 25 minutes to the baking time.

FAQ

At least 2 hours on a wire rack at room temperature. The filling is essentially a hot liquid when the pie comes out of the oven and needs time to set into a sliceable texture. Cutting before 2 hours produces a runny filling that spreads across the plate. For the cleanest slices, cool for the full 2 hours or refrigerate overnight and warm individual slices before serving.

A mix of Honeycrisp and Granny Smith produces the best balance of sweet and tart with a texture that holds up through baking. Honeycrisp apples are naturally sweet and break down slightly as they bake, creating a jammy, full-flavored filling. Granny Smith apples are firm and tart and hold their shape longer in the oven, preventing the filling from becoming mushy. Together they create a filling with depth of flavor and the right texture for clean slices. Read Easy Homemade Pumpkin Pie Spice Recipe for a homemade spice blend that makes the filling even more aromatic.

Yes, sourdough discard works beautifully in pie crust. It replaces some of the water in a standard recipe and adds a faint tang that gives the finished crust a slightly more complex, interesting flavor than a plain all-butter crust. Active starter and cold discard both work equally well. New to sourdough? Read How to Make a Sourdough Starter | Beginner’s Guide.

Three things prevent a soggy bottom. First, toss the apple slices with flour before adding them to the crust – the flour absorbs the juices released during baking and thickens the filling rather than letting it seep into the crust. Second, bake on a hot baking sheet placed on the lowest oven rack so the bottom crust gets direct heat from below. Third, cool the pie completely before slicing – cutting into a warm pie releases the filling before it has time to set and floods the bottom crust.

The pie is done when the crust is deep golden brown and the filling is visibly bubbling through the vents in the top crust. The bubbling is the most reliable indicator – it means the filling has reached a high enough temperature to activate the thickening agents and will set properly as the pie cools. If the crust is browning too quickly before the filling bubbles, cover the entire top loosely with foil and continue baking.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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Sourdough Apple Pie