Description
Discover the ultimate Sourdough Apple Pie with Streusel Topping, a dessert that perfectly blends the classic comfort of apple pie with the sophisticated tang of a sourdough crust and a delightful crunchy streusel. This recipe promises a unique flavor and texture experience.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120g) active sourdough starter, fed and bubbly
- ½ cup (120ml) ice water, plus more if needed
- 6–7 medium baking apples (about 2 ½ – 3 lbs), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced ¼-inch thick
- ½ cup (100g) granulated sugar (adjust to apple sweetness)
- ¼ cup (50g) packed light brown sugar
- 2 tablespoons all-purpose flour or cornstarch (for thickening)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- ¾ cup (90g) all-purpose flour
- ½ cup (100g) packed light brown sugar
- ½ cup (45g) old-fashioned rolled oats
- ½ teaspoon ground cinnamon
- Pinch of salt
- ½ cup (113g) unsalted butter, melted
Instructions
- Prepare the Sourdough Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter chunks remaining. Add the active sourdough starter and mix gently. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang, then crimp or flute as desired. Place the pie plate in the refrigerator while you prepare the filling.
- Make the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, cloves (or allspice), and lemon juice. Toss gently until the apples are evenly coated. Let the mixture sit for about 15-20 minutes. Preheat your oven to 400°F (200°C).
- Craft the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture is well combined and crumbly. Set aside.
- Assemble the Sourdough Apple Pie: Remove the chilled pie crust from the refrigerator. Pour the apple filling into the prepared pie crust, mounding it slightly in the center. Dot the top of the apples with the small pieces of butter. Evenly sprinkle the streusel topping over the apple filling, ensuring good coverage. Place the pie on a baking sheet to catch any potential drips during baking.
- Bake Your Masterpiece: Bake the pie in the preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown, the streusel is deeply golden, and the apple filling is bubbling thickly. If the streusel starts to brown too quickly, loosely tent the pie with foil. Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely for at least 3-4 hours before slicing.
Notes
- Ensure your sourdough starter is active and bubbly for the best crust.
- Using a mix of apple varieties will give a more complex flavor and texture to your filling.
- Don’t skip the chilling step for the pie dough; it’s essential for flakiness.
- Cooling the pie completely before slicing prevents a runny filling.
- If the crust edges brown too quickly, cover them with foil strips.
- Prep Time: 45 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: sourdough apple pie, streusel topping, apple pie recipe, sourdough crust, homemade pie, fall dessert, baking with sourdough, classic dessert, cozy recipe