Imagine a pie that combines the tangy complexity of sourdough with the warm, comforting embrace of cinnamon and maple - a dessert that transforms ordinary baking into an extraordinary culinary adventure. This Cinnamon Maple Sourdough Apple Pie isn't just a recipe; it's a journey through layers of flavor that will transport you to a cozy autumn kitchen, where every bite tells a story of tradition, innovation, and pure deliciousness.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups sourdough starter
- 2 cups all-purpose flour
- 1/2 cup unsalted butter
- 4-5 apples, peeled and sliced
- 1/2 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Prepare sourdough pie crust by mixing sourdough starter, flour, cold butter, and salt in a large mixing bowl. Combine ingredients until a shaggy dough forms.
- Knead the dough gently on a floured surface for 2-3 minutes until it becomes smooth. Wrap in plastic and refrigerate for 1 hour to rest and develop flavor.
- While dough chills, prepare apple filling by peeling and slicing apples into thin, uniform pieces. Toss apple slices with maple syrup, lemon juice, cinnamon, and nutmeg in a large bowl.
- Preheat oven to 375°F (190°C). Remove chilled dough from refrigerator and divide into two portions - one for bottom crust, one for top.
- Roll out bottom crust on a floured surface to fit a 9-inch pie dish. Carefully transfer and press into the dish, trimming excess edges.
- Pour prepared apple mixture into the pie crust, ensuring even distribution and no air pockets.
- Roll out top crust and create decorative lattice or full cover with vents. Crimp edges to seal and brush with egg wash for golden finish.
- Bake pie for 45-50 minutes until crust is golden brown and filling is bubbling. Let cool for 30 minutes before serving.
- Optional: Serve warm with vanilla ice cream or whipped cream for extra indulgence.
Tips
- Use cold butter and handle the dough minimally to ensure a flaky, tender crust
- Choose firm, tart apples like Granny Smith or Honeycrisp for the best texture and balance
- Let the sourdough crust rest in the refrigerator to develop deeper flavor and improve workability
- Create a decorative lattice top for both visual appeal and proper steam release
- Allow the pie to cool for at least 30 minutes to let the filling set and prevent soggy bottom
- For extra richness, brush the top crust with an egg wash and sprinkle with raw sugar
- If your sourdough starter is less active, add a pinch of instant yeast to ensure proper rise
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
