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Sourdough Discard Apple Crisp Pie 1

Sourdough Discard Apple Crisp Pie

This Sourdough Discard Apple Crisp Pie isn't just another apple pie recipe—it's an ingenious way to reduce food waste while elevating a classic dessert to extraordinary heights. The tangy complexity of sourdough discard adds a remarkable depth to the traditional apple crisp pie, creating layers of flavor that simply can't be achieved with conventional recipes.
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Prep Time 30 minutes
Cook Time 55 minutes
Rest Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 410 kcal

Equipment

  • 9-inch Pie Plate
  • Rolling Pin
  • Pastry Cutter
  • Wire Rack
  • Baking Sheet

Ingredients
  

For the Pie Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold butter cubed (113g)
  • 1/4 cup sourdough discard 100% hydration
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2-3 tablespoons ice water as needed

For the Apple Filling

  • 6-7 medium apples preferably a mix of Honeycrisp, Granny Smith, and Braeburn
  • 3/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 pinch salt

For the Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup cold butter cubed (113g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans or walnuts optional but highly recommended

Instructions
 

  • Position your oven rack in the lower third of the oven and preheat to 375°F (190°C). Cube cold butter and return to the refrigerator while organizing other ingredients.
  • In a large bowl, whisk together flour, sugar, and salt for the crust. Add cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Add the sourdough discard and gently incorporate with a fork. Sprinkle ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  • While the crust chills, peel, core, and slice apples to a uniform ¼-inch thickness. In a large bowl, toss apple slices with lemon juice and zest.
  • Combine sugar, flour, cinnamon, nutmeg, allspice, and salt in a separate bowl. Sprinkle over the apples and gently toss until evenly coated. Let sit for 10-15 minutes to allow flavors to meld.
  • Make the crisp topping by combining oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and work it in until the mixture forms crumbs of varying sizes. Stir in nuts if using. Refrigerate until ready to use.
  • Roll out the chilled dough on a floured surface to a 12-inch circle approximately ⅛-inch thick. Transfer to a 9-inch pie plate, press into corners, and trim excess leaving a ½-inch overhang. Fold overhang under and crimp edges decoratively.
  • Drain excess liquid from the apple filling. Arrange apples in the prepared crust, mounding slightly in the center.
  • Sprinkle crisp topping evenly over apples, covering the entire surface. Press down gently to compact slightly. Place pie on a parchment-lined baking sheet.
  • Bake for 50-55 minutes, until topping is golden brown and filling is bubbling at edges. Shield edges with foil after 30 minutes if browning too quickly.
  • Transfer to a wire rack and allow to cool completely for at least 2 hours before slicing to ensure proper setting of the filling.

Notes

For a healthier version, reduce sugar by 25% and enhance sweetness with a teaspoon of vanilla extract. You can also incorporate whole wheat flour (up to 50% of total flour) for increased fiber, leave apple skins on for more antioxidants, replace half the butter in the topping with unsweetened applesauce, and add 2 tablespoons of ground flaxseed to the crisp topping.
For storage, keep at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat refrigerated slices in a 325°F oven for 15 minutes.
The dough and crisp topping can be prepared up to 3 days in advance and stored in the refrigerator, or frozen for up to 1 month.

Nutrition

Calories: 410kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 11gSodium: 320mgFiber: 4gSugar: 32g
Keyword Sourdough Discard, Apple Pie, Apple Crisp, Sourdough Baking, Fall Dessert
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