Apple Pie Recipe with Flaky Sourdough Pie Crust

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Grab your favorite baking apple, your sourdough starter and rolling pin and let’s make this apple pie with a sourdough twist!

apple pie piece and ice cream scoop on top

Homemade apple pie is an American classic, it’s perfect for a chilly day dessert, holiday, just because, or served with a scoop of ice cream for a summer treat. This recipe uses sourdough for the crust, but you can also use my classic recipe for the pie crust to make it without sourdough. I love incorporating sourdough into my baking and this Apple Pie Recipe with Flaky Sourdough Pie Crust is no exception! Soft, spiced classic apple pie filling that is baked to gooey perfection and tucked in the flakiest sourdough pie crust. The delicious flaky sourdough crust is simple- no ice water or chilling required, and it browns so nicely!

So, grab your favorite baking apple, your sourdough starter (active starter or sourdough starter discard) and rolling pin and let’s make this apple pie with a sourdough twist! You can find the recipe for the sourdough pie crust on my blog in a post all its own.

Simple to Make Flaky Sourdough Pie Crust Recipe

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close up of sourdough apple pie crust

Ingredients for Apple Pie Recipe with Flaky Sourdough Pie Crust

  • Apples: I love using the Honey Crisp apple for pie. It requires less sugar in the pie filling and has such a nice texture. I go over all the details of using less sugar with sweeter apples below in the recipe. You can use other fresh apples or a combination of apple varieties. Here are a few other good apple varieties to try for pie: granny smith apples, pink lady, fuji or Braeburn. Using more than one apple variety in your pie can bring more depth of flavor.
  • Cinnamon: One of the spices that is added to apple pie for that classic warm spices flavor.
  • Nutmeg: This is optional. If you like nutmeg, be sure to add a dash of it in the pie if not it’s okay to leave it out, too.
  • Brown Sugar: I love using brown sugar in my apple pie. The brown sugar gives it a more caramelly sauce. I use less sugar in my pie if I have sweet apples and more sugar for apples that are tart. I will go into more detail on this in the recipe below. Be sure to use brown sugar for a sweet brown sugar filling to pair with the apples.
  • All Purpose Flour: You will want to add flour to your pie to help the juices thicken.
  • Butter: Just a few tablespoons for the top of the pie. Adding the butter adds flavor to your apple pie.
  • Cinnamon Sugar: I love topping my double crust pies with a sprinkle of cinnamon sugar. It makes the crust extra good and leaves you with a sparkly top that is just so nice! Don’t have any? Simply find a small container or old spice jar and fill mostly with granulated sugar and top with roughly a teaspoon or more cinnamon. Place the lid on and shake to combine!

Ingredients you need for the Sourdough Pie Crust (Sourdough Discard Pie Crust):

  • Active Sourdough Starter or Sourdough Starter Discard
  • All-purpose Flour (I wouldn’t use bread flour.)
  • Cold Water – I let the water run for a bit to get the coldest tap water possible.
  • Sea Salt
  • Cold Butter (Salted)
apple pie with apples and bottom crust

Frequently Asked Questions:

What are some common mistakes made when making apple pie?

Some of the most common mistakes are, using the wrong kind of apples, not enough thickener in the filling, a gap between the filling and the crust on a baked pie.

How do I avoid the gap in between the filling and the crust on an apple pie?

The best way to avoid this from happening is to make sure the filling is well “settled” in the pie crust. I do this by gently pushing down and flattening the apples before and after I place the top crust on the pie.

Why is the inside of my apple pie runny?

This is a common mistake and usually happens with very juicy apples. Be sure to add around 2-3 tablespoons more flour to your pie filling if your apples are juicy!

Helpful Tools for Making Apple Pie:

  • sliced and ready apples for pie
  • mixed up apples with cinnamon, sugar and flour for pie
  • pie crust rolled out
  • apple pie with apples and bottom crust
  • unbaked apple pie top view
  • crimped apple pie crust and a couple apples
  • close up of the inside of the apple pie
  • baked pie with a piece cut out of it
  • apple pie piece and ice cream scoop on top

Other Sourdough Recipes You Might Like:

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pin image for apple pie

Apple Pie Recipe with Flaky Sourdough Pie Crust

  • 1 – double 9 in. sourdough pie crust
  • 8 cups honey crisp apples, peeled and sliced
  • ¾ cup brown sugar* (for tart apples)
  • 1/3 cup all-purpose flour**
  • 1 tsp cinnamon
  • Dash Nutmeg
  • 2 T butter
  • Cinnamon Sugar

Instructions for Sourdough Apple Pie:

  • Preheat your oven to 425 degrees. Follow the pie crust recipe to make a classic or sourdough pie crust for a double crust pie.
  • Roll out half of the sourdough pie dough (or classic pie dough) and place the bottom pie crust in a 9 in pie dish.
  • Next, in a large mixing bowl add the brown sugar, flour, cinnamon and optional nutmeg. Stir to combine. Then stir in the prepared, peeled and sliced apples.
  • Then take the apple mixture after it has been stirred and add it to the pie plate on top of the bottom crust.
  • TIP: Gently press the apples down so that they are settled into the pie crust. This helps the pie to bake well and not have a big gap at the top in between the apples and top crust.
  • Once the apples are in the pie plate take the 2 T of butter and put dots of butter over the top of the apple filling.
  • Next, roll out the rest of the crust and place the top crust on top of the pie and crimp.
  • Make a few slits in the top crust with a knife for steam to release from the pie. Sprinkle with a generous amount of cinnamon sugar and place in the preheated oven.

Baking The Pie

  • Bake your pie for 50-55 minutes until the crust is golden brown, juice is bubbling through the slits you made in the top and the apples are cooked through.
  • Cover the crust with tin foil if needed to prevent excessive browning during the last 15 minutes of baking.
  • Remove from the oven onto a wire rack and let cool. Serve room temperature or slightly warm with a scoop of vanilla icecream!
  • Store leftovers covered in an airtight container, like a pie carrier, in the fridge for 2-3 days.

Notes:

  • *I do ½ cup of brown sugar for sweeter apples. You can adjust this to your liking depending on the sweetness of your apples and your preference.
  • **If your apples are very juicy, I would increase your flour by 2-3 tablespoons.
  • If your pie looks like it is going to bubble over simply place a baking sheet under the pie in the oven to catch any drips.
close up of the inside of the apple pie
baked pie with a piece cut out of it

Apple Pie Recipe with Flaky Sourdough Pie Crust

This apple pie is the perfect treat for your family. Filled with sweet apple filling this apple pie with sourdough crust is flaky, buttery and delicious!
By: Mariah Nienhuis
Serving Size: 8 slices
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Ingredients
  

Pie Crust Ingredients:

  • 1 double 9 in. sourdough pie crust
  • Cinnamon Sugar

Pie Filling Ingredients:

  • 8 cups honey crisp apples peeled and sliced
  • ¾ cup brown sugar* for tart apples
  • 1/3 cup all-purpose flour**
  • 1 tsp cinnamon
  • Dash Nutmeg
  • 2 T butter

Instructions
 

  • Preheat your oven to 425 degrees. Follow the pie crust recipe to make a classic or sourdough pie crust for a double crust pie.
  • Roll out half of the sourdough pie dough (or classic pie dough) and place the bottom pie crust in a 9 in pie dish.
  • Next, in a large mixing bowl add the brown sugar, flour, cinnamon and optional nutmeg. Stir to combine. Then stir in the prepared, peeled and sliced apples.
  • Take the apple mixture after it has been stirred and add it to the pie plate on top of the bottom crust.
  • TIP: Gently press the apples down so that they are settled into the pie crust. This helps the pie to bake well and not have a big gap at the top in between the apples and top crust.
  • Once the apples are in the pie plate take the 2 T of butter and put dots of butter over the top of the apple filling.
  • Next, roll out the rest of the crust and place the top crust on top of the pie and crimp.
  • Make a few slits in the top crust with a knife for steam to release from the pie. Sprinkle with a generous amount of cinnamon sugar and place in the preheated oven.
  • Bake your pie for 50-55 minutes until the crust is golden brown, juice is bubbling through the slits you made in the top and the apples are cooked through.
  • Cover the crust with tin foil if needed to prevent excessive browning during the last 15 minutes of baking.
  • Remove from the oven onto a wire rack and let cool. Serve room temperature or slightly warm with a scoop of vanilla icecream!
  • Store leftovers covered in an airtight container, like a pie carrier, in the fridge for 2-3 days.

Notes

*I do ½ cup of brown sugar for sweeter apples. You can adjust this to your liking depending on the sweetness of your apples and your preference.
**If your apples are very juicy, I would increase your flour by 2-3 tablespoons.
Note:
If your pie looks like it is going to bubble over simply place a baking sheet under the pie in the oven to catch any drips.

Apple pie is a family staple and is such a fun bake. I hope you enjoy making this recipe in your homes. The warm cinnamon spice with the apple and pie crust is an aroma that will fill your house in the loveliest way. Next time you go to the store be sure to grab a couple extra apples to make this pie and some vanilla ice cream for the top!

Thank you for being here!

Mariah Nienhuis | TheFarmChicken

Then spake Jesus again unto them, saying, I am the light of the world: he that followeth me shall: not walk in darkness, but shall have the light of life.

John 8:12

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