Apple Pie with Sourdough Pastry
Sweet spiced apples encased in buttery sourdough pastry.
Ingredients
Sourdough Pastry
- 250 g all-purpose flour
- 1 teaspoon granulated sugar
- 3/4 teaspoon salt
- 225 g butter cold
- 100 g discard sourdough starter
- 60 g iced water more as needed
Apple Filling
- 1.4 kg apples
- 100 g soft brown sugar
- ½ Tablespoon lemon juice
- 20 g all-purpose flour
- 1 teaspoon vanilla paste or extract
- ½ Tablespoon lemon zest
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Egg Wash
- 1 large egg
- 1 Tbsp water
- Turbinado sugar for topping optional
Instructions
Sourdough pastry
- In a large bowl, combine the flour, sugar, and salt. Cut the cold butter into the flour until it looks like chunky breadcrumbs with some pea size pieces of butter still visible. 250 g all-purpose flour, 1 teaspoon granulated sugar, 3/4 teaspoon salt, 225 g butter cold
- In a separate bowl, whisk together the sourdough discard starter and cold water. Make a well in the flour mixture and pour in the starter mixture. Use a fork to start bringing it together, then switch to your hands and gently press until a rough dough forms. It should hold together easily when pressed but not feel sticky or wet. Add any extra water slowly, a teaspoon at a time and only if needed. If it's too wet, add a tablespoon of flour as needed. 100 g discard sourdough starter, 60 g iced water
- Turn the dough onto a lightly floured surface and roll it into a rough rectangle. Fold it into thirds like a letter, rotate it 90 degrees, and repeat the roll and fold one more time. This quick lamination helps create flaky layers. Cut the dough in half, shape each piece into a disc, wrap, and chill in the fridge overnight.
Apple pie
- Peel, core, and slice the apples into 4mm (just under a 1/4 inch) slices and place them in a large bowl. Add the brown sugar and lemon juice. Toss to combine and let the apples sit for 30 to 40 minutes to release their juices. 1.4 kg apples, 100 g soft brown sugar, ½ Tablespoon lemon juice
- Pour the collected juices into a small saucepan and simmer over medium heat for a few minutes until reduced by around half. Don’t let it reduce too far or it will get too sticky to pour. Pour this syrup back over the apples, along with the flour, cinnamon, nutmeg, lemon zest, vanilla and salt. Stir to coat evenly. 20 g all-purpose flour, 1 teaspoon vanilla paste or extract, ½ Tablespoon lemon zest, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp salt
- Preheat the oven to 220°C (425°F).
- On a lightly floured surface, roll one disc of chilled pastry into a circle slightly larger than a 23 cm (9 inch) pie dish. Line the dish with the pastry, leaving some overhang, and chill it in the fridge while you roll the top.
- Roll the second disc into a 30cm circle. Cut strips for a lattice or leave it whole for a full top crust. Chill the rolled pastry until ready to use.
- Spoon all the apples into the prepared pie base,
- If making a lattice, weave the strips over the pie. For a full top, drape it over and cut two small slits for steam to escape. Trim and fold the edges, then crimp with your fingers or a fork.
- Whisk the egg and water together for the egg wash then brush the top of the pie with it and sprinkle with sugar.1 large egg, 1 Tbsp water, Turbinado sugar for topping
- Bake the pie for 15 minutes at this temperature to set the pastry. Lower the oven to 180°C (350°F) and bake for a further 50-60 minutes until the crust is deep golden brown and the filling bubbles through. If the top of the pie is browning too quickly, cover loosely with foil.
Notes
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.
Nutrition
Serving: 1sliceCalories: 356kcalCarbohydrates: 56gProtein: 2gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 56mgSodium: 235mgFiber: 3gSugar: 25g
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