Sourdough Discard Apple Pie

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Recipe By Healthy Roots DIY
Flaky sourdough discard crust surrounds tender apples baked in a thick cinnamon filling. The buttery golden crust, warm spices, and sweet apples create a rich and comforting flavor. Sourdough discard adds depth to the homemade crust while helping reduce kitchen waste. Homemade caramel sauce and vanilla ice cream make every warm slice completely irresistible.
American
Dessert
8 Slices
30 mins
55 mins
1 hr, 25 mins

Equipment

9 Inch Pie Pan
Unbleached Parchment Paper
Baking Sheet
Large Mixing Bowl
Medium Mixing Bowl
Rolling Pin
Pastry Cutter
Dry Measuring Cups
Liquid Measuring Cup
Measuring Spoons
Non Toxic Knife
Non Toxic Cutting Board

Ingredients

Sourdough Discard Pie Crust

\1/2 Cup of Sourdough Discard, Room Temperature
\2 Sticks of Butter, From the Freezer
\2 1/2 Cups of All-Purpose Flour
\1 Tablespoon of Organic Cane Sugar
\1 Teaspoon of Salt
\4-6 Tablespoons of Filtered Water, Ice Cold, As Needed

Apple FIlling

\6 Cups of Organic Apple(s), Peeled & Diced (Granny Smith & Honeycrisp)
\3/4 Cup of Organic Cane Sugar
\1/4 Cup of Brown Sugar
\1/4 Cup of All-Purpose Flour
\2 Teaspoons of Ground Cinnamon
\1/4 Teaspoon of Freshly Grated Nutmeg
\1/4 Teaspoon of Ground Allspice
\1 Tablespoon of Fresh Lemon Juice
\1 Teaspoon of Vanilla Extract
\1 Tablespoon of Butter, Cold & Cubed For the Top

For Serving

\1-2 Scoops of Vanilla Ice Cream
\1 Drizzle of Salted Caramel Sauce

Instructions

  1. Measure ½ cup sourdough discard and set it out until it reaches room temperature
  2. Cut the 2 sticks of butter into cubes and place them in the freezer for 5 minutes to make sure they are cold
  3. Add the flour, sugar, and salt to a large mixing bowl and whisk until combined
  4. Cut the cold butter into the flour mixture with a pastry cutter until coarse crumbs form
  5. Stir in the room temperature sourdough discard
  6. Add the ice water 1 tablespoon at a time until the dough holds together when pressed
  7. Divide the dough into two equal portions and shape each portion into a disc
  8. Cover the dough and refrigerate for 30 minutes
  9. Preheat the oven to 425°F
  10. Add the sliced apples, sugar, brown sugar, flour, cinnamon, nutmeg, and allspice to a large mixing bowl
  11. Add the lemon juice and vanilla extract and toss until the apples are evenly coated
  12. Roll one dough disc into a circle large enough to fit the pie dish
  13. Place the dough into the pie dish and gently press it into the bottom and sides
  14. Spoon the apple filling into the crust and spread it evenly
  15. Scatter the cold cubed butter over the apple filling
  16. Roll out the second dough disc and place it over the filling
  17. Trim the excess dough and press the crust edges together
  18. Cut several small vents into the top crust
  19. Place the pie dish on the parchment lined baking sheet
  20. Bake for 20 minutes
  21. Reduce the oven temperature to 375°F and bake for 35 minutes or until the crust is golden and the filling is bubbling
  22. Cool before slicing
  23. Top each slice with homemade caramel sauce and vanilla ice cream before serving

Notes

Use a combination of tart and sweet apples for a balanced filling Keep the butter and water cold so the crust stays flaky Slice the apples evenly so they soften at the same rate Allow the pie to cool before slicing so the filling can thicken Phase: Luteal- warm apples, comforting spices, and satisfying carbohydrates complement the increased appetite commonly experienced during this phase Season: Fall- fresh apples and warming spices create a comforting seasonal dessert Storage: Store covered in the refrigerator for up to 4 days

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