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Apple Pie with Sourdough Pastry

Apple Pie with Sourdough Pastry

Home Grown Happiness
Sweet spiced apples encased in the most delicious sourdough pastry. It’s tender, buttery and flaky and it’s a great use of your sourdough starter.
5 from 12 votes
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Servings 8

Ingredients
  

Sourdough Pastry

  • 188 grams all purpose flour (1 1/4 cup )
  • 135 grams unsalted butter, cold and cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 3/4 - 1 cup sourdough starter (if using discard starter, use about 3/4 cup)
  • iced water if needed

Apple Filling

  • 6-8 medium apples, peeled, cored and sliced 1/2cm thick
  • 1 medium lemon, zest and juice
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 2 tbsp cornflour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1 egg + 1 tsp water for egg wash
  • granulated sugar for topping

Instructions
 

  • Using a food processor or a pastry cutter, cut the cold butter into the flour until it resembles course breadcrumbs. Stir in the salt and sugar. (Omit the sugar if you're making a savoury pie)
  • Add in the sourdough starter, a bit at a time and use a fork, and then your hands to stir it and form a ball of dough. Add in a tsp of iced water at a time ONLY if needed. The pastry should not be too wet, it should only just come together. 
  • Cover the dough with a damp tea towel and place in the refrigerator for at least 4 hours (up to 16.) This dough can also be frozen.
  • Remove from the refrigerator after it has chilled and roll it out, 1/2 cm thick to fit into a pie dish. Any offcuts place back in the refrigerator to make pie top later on. Once the dough is in the pie dish, place this back in the refrigerator too while you prepare the filling.
  • Heat your oven to 180°C/356°F Fan-bake or 200°C/392°F regular oven.
    In a large bowl combine all the filling ingredients except for the egg, and stir well to coat all the apples. 
  • Briskly whisk the egg and the tsp of water in a cup.
    Remove the pie dish from the refrigerator and brush the pastry base with some egg mixture. Scoop the apples into the pastry base.
  • Roll out the pastry offcuts you saved before to make a pie topping of your choice. If you make one large circle to cover the top, add some slits in there to allow steam to escape.
  • Place your pie topping on the pie. Brush the pie topping with the egg wash and sprinkle with some granulated sugar.
  • Bake for 45-50 minutes until the top is golden brown and the apples are soft. Allow the pie to cool for two hours before cutting.
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