Rustic Sourdough Apple Pie with Brown Sugar Crust

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A flaky sourdough pie crust envelops tender cinnamon-spiced apples with brown sugar caramel notes in this homemade classic. This American-inspired recipe, ready in about 105 minutes, layers sourdough starter (100% hydration), all-purpose flour, unsalted butter, cold and cubed into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup sourdough starter (100% hydration)
• 2 1/2 cups all-purpose flour
• 12 tbsp unsalted butter, cold and cubed
• 6 tbsp ice water
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 6 cups tart apples (such as Granny Smith), peeled, cored, and sliced thin
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: In a large bowl, mix 1/2 cup sourdough starter with 2 1/2 cups all-purpose flour and 1/2 tsp salt. Cut in 12 tbsp cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 6 tbsp ice water, stirring with a fork until the dough just comes together. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Step 2: Preheat oven to 400°F. Toss 6 cups thinly sliced tart apples with 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice, and 2 tbsp cornstarch until evenly coated.
3. Step 3: On a floured surface, roll out one dough disk to fit a 9-inch pie dish. Transfer it into the dish, pressing gently to fit the shape. Fill with the apple mixture. Roll out the second dough disk and place over the filling. Trim excess dough and crimp edges to seal. Cut several slits on top to vent steam.
4. Step 4: Brush the pie top with 1 beaten egg. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 40-45 minutes until the crust is golden and juices bubble through slits. Cool at least 2 hours before slicing.