Go Back
–+ servings

Sourdough Apple Pie Recipe

The Pantry Mama
This homemade sourdough apple pie will be the best apple pie you've ever had! Made with buttery, flaky sourdough pastry and loads of tart, yet sweet apple filling - there won't be any leftovers with this recipe!
5 from 2 votes
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings 1 Apple Pie
Calories 804 kcal
Sourdough Apple Pie - Recipe Feature Image
Pin
Print Recipe

Equipment

  • Pie Dish 1.4L / 1.47Q

Ingredients  

Sourdough Pie Crust

  • 1 Sourdough Pie Crust (see notes) top and bottom crust
  • 800 g Sliced Apples skin removed, cored, approx. 8 medium apples
  • 80 g Brown Sugar
  • 90 g White Sugar
  • 40 g All Purpose Flour
  • 1 Lemon (zest & juice)
  • 1 teaspoon Cinnamon ground
  • ¼ teaspoon Nutmeg optional
  • 1 Egg + 20mls water for egg washing the pie crust

Instructions 

How To Prepare The Apple Filling

  • Peel, core and slice the apples (you don't want them too thin or they'll turn to mush). Add the apple slices to a large mixing bowl.
  • Into the bowl with apples, add the brown and white sugar, flour, lemon juice and zest, cinnamon and nutmeg.
  • Use a wooden spoon to completely coat the apple slices in the mixture and allow to sit while you prepare the pie crust.

How To Prepare The Pastry

  • For this recipe you'll need to prepare the sourdough pie crust in advance. When you are ready to assemble the apple pie, take the sourdough pie crust out of the fridge.
  • Separate the pastry into two portions, one for the top and one for the bottom.
  • Roll the first portion out until it's large enough to fit your pie dish. For this recipe I used a 1.47Q or 1.4L pie dish. Place the rolled out pastry into the pie dish and gently ease the pastry into the base (don't stretch it). Ensure there is a little overhang so you can join the top crust to the bottom crust and then cut any excess off.
  • Pour in the apple mixture you prepared earlier ensuring it's packed in as the filling will sink down as it bakes.
  • Now roll out the second portion of pastry and place it over the top of the pie, cutting off any excess pastry.
  • Use a fork, or your fingers, to crimp the top and bottom crust together.
  • Cut a small vent in the centre of the pie with a sharp knife.
  • Mix the egg and water together and generously brush the top of the pie all over with the egg wash.
  • If you haven't already preheated the oven, pop the pie in the fridge while you preheat the oven to 390F (200C).
  • When the oven is preheated, place the pie into the oven at 390F (200C) for around 30 minutes. After this time, reduce the temp to 350C (175C) and bake for a further 45 minutes or until the crust is golden and filling is bubbling (you'll be able to see it through the vent you cut in the top).
    See notes for further info on using a pie shield.
  • Once the pie is golden and baked through, take it out of the oven and allow it to sit for around 4 hours before slicing into it. This will ensure the sauce thickens and you don't get a soggy pie.

Notes

SOURDOUGH PIE CRUST
You'll need to make a portion of this sourdough pie crust in advance for this recipe. I have used the full portion of the recipe to make a top and bottom crust.
 
TYPE OF APPLES
I have used Granny Smith (green) apples in this recipe. You can use any type of apples you prefer. 800g is the weight of the apple slices only, not the whole apples, however I used 8 medium sized apples.
 
LEMON ZEST
I love a lemony apple pie, if you prefer it less lemony, leave out the zest. The juice is important as it thickens the sauce.
 
USING A PIE SHIELD
If you are concerned with your pie crust burning on the edges, wrap a large piece of aluminum foil around the edge of your pie (it needs to be fairly loose, but should shield the edges). You can use this for the first 30 minutes of the bake and then remove when you turn the temperature down. This can help if you have an oven with hot spots or your temperature is a little off.
 
COOLING TIME
It's really important to let the sourdough apple pie sit at room temperature for around 4 hours. If you cut it too soon, the sauce will be too runny and it will give you a soggy bottom crust and a watery pie.

Nutrition

Calories: 804kcal Carbohydrates: 201g Protein: 4g Fat: 1g Saturated Fat: 0.2g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.1g Sodium: 24mg Potassium: 161mg Fiber: 2g Sugar: 168g Vitamin A: 6IU Vitamin C: 0.1mg Calcium: 94mg Iron: 3mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!