Sourdough Apple Pie

5 from 2 votes

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. The cottage kitchen fall pie worth making every single year.

Prep Time15

Cook Time1

Additional Time1

Total Time2 15

Course: Desserts

Cuisine: American

Servings: Pie

Calories: 863kcal

Author: Emily Rider

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)

Instructions

Preheat – Preheat the oven to 375°F (190°C).
Roll bottom crust – On a lightly floured surface, roll the first dough disc into a 10 to 12 inch circle. Transfer to the pie dish and press gently along the bottom and sides with a slight overhang. Refrigerate the second disc.
Make the filling – Peel, core, and thinly slice the apples into a large bowl. Add the sugar, maple syrup, lemon juice, cinnamon, apple pie spice, cloves, and flour. Toss until every slice is evenly coated.
Fill the pie – Spoon the apple filling into the prepared crust, mounding slightly in the center. Dot with cold cubed butter.
Top crust – Roll the second chilled dough disc into a 10 to 12 inch circle and place over the filling. Trim and crimp the edges to seal. Cut four or five small vents in the top crust.
Egg wash – Brush the top crust with beaten egg yolk and sprinkle with coarse sugar.
Bake – Place on a parchment-lined baking sheet. Bake at 375°F for 30 minutes then cover the edges with a pie shield or foil. Bake for another 25 to 30 minutes until deep golden and the filling is bubbling through the vents.
Cool – Transfer to a wire rack and cool completely for at least 2 hours before slicing.

Notes

Keep everything cold – Cold butter and cold dough produce a flaky crust. Return the dough to the refrigerator any time it starts to feel soft or warm while working.

Toss apples in flour – The two tablespoons of flour is what thickens the filling and prevents a soggy bottom crust. Do not skip it.

Protect the edges – Cover the crimped edges with a pie shield or foil after the first 30 minutes to prevent over-browning.

Cool completely before slicing – At least 2 hours on a wire rack. The filling needs this time to set for clean slices.

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