Sheet Pan Sourdough Apple Pie with Cinnamon Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rustic sourdough pie crust topped with tender cinnamon-spiced apples baked on a sheet pan for a quick and flavorful dessert. This American-inspired recipe, ready in about 60 minutes, layers sourdough starter discard, all-purpose flour, unsalted butter 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 320 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.

Prep: 20 min Cook: 40 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 cup sourdough starter discard, 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  2. Step 2: Press the dough evenly onto a greased 12x17-inch sheet pan, forming a 1/2-inch edge all around.
  3. Step 3: In another bowl, toss 4 large peeled and thinly sliced apples with 2 tsp ground cinnamon, 1/3 cup brown sugar, 1 tbsp lemon juice, and 2 tbsp cornstarch until the apples are well coated.
  4. Step 4: Spread the apple mixture evenly over the sourdough crust, leaving the edges exposed.
  5. Step 5: Bake for 35-40 minutes until the crust is golden and the apple filling is bubbly and tender.
  6. Step 6: Remove from oven and let cool slightly before slicing into squares to serve warm or at room temperature.

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