Sourdough Discard Apple Pie

Description

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.

Ingredients

Sourdough Discard Pie Crust

• 1/2 Cup of Sourdough Discard
• 2 Sticks of Butter
• 2 1/2 Cups of All-Purpose Flour
• 1 Tablespoon of Organic Cane Sugar
• 1 Teaspoon of Salt
• 4-6 Tablespoons of Filtered Water

Apple FIlling

• 6 Cups of Organic Apple(s)
• 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

For Serving

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

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

Instructions

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

Notes