Unravel the secrets to crafting the ultimate sourdough apple pie, a masterpiece that tantalizes the taste buds with its buttery, flaky crust and a harmonious blend of tart apples and sweet spices.

Ingredients Needed:

Unlock the culinary magic with these key ingredients:

All-purpose flour: The foundational element for crafting a tender yet sturdy pie crust.

Salt: Enhances flavor and regulates the dough’s texture.

Sugar: Balances the tartness of the apples and adds a delightful sweetness to the filling.

Apples: Opt for Granny Smith apples for their crisp texture and tangy flavor profile, ideal for pie making.

Spices: A medley of cinnamon and nutmeg lends warmth and depth to the filling.

Butter: The secret to achieving that coveted flakiness in your pastry.

Old-fashioned oats: A rustic addition that adds texture and earthy flavor to the pie.

Making the Perfect Sourdough Apple Pie: A Step-by-Step Guide

Unravel the culinary journey through the following steps:

Prepare the Pie Dough: Begin by creating a buttery, flaky pie dough, allowing it to chill for optimal texture and handling.

Mix and Rest the Filling: Combine the sliced apples with sugar and spices, allowing the flavors to meld and intensify.

Roll, Fill, and Chill: Roll out the pie dough, line the pie plate, and chill it while you prepare the filling.

Cook the Filling: Drain excess liquid from the apples and reduce it to intensify flavors before assembling the pie.

Assemble and Bake: Layer the apple filling into the prepared pie crust, top with a second layer of dough, and bake until golden brown and bubbling.

Pro Tips for Pie Perfection

Unlock the secrets to pie-making mastery with these expert tips:

Keep butter cold: Maintain the butter’s chill to achieve flaky layers in your pastry.

Opt for all-purpose flour: Achieve a tender crust without excessive chewiness.

Moderate water usage: Avoid excess water, which can toughen the dough, opting for minimal hydration.

Laminate your crust: Incorporate layers of butter and dough for a tender, flaky texture.

FAQs: Decoding Pie Mysteries

Gain insights into commonly asked questions regarding pie crafting:

Apple Pie vs. Galette: Distinguish between the classic pie and the rustic galette, each offering unique presentation and flavor profiles.

Short Crust vs. Puff Pastry: Understand the differences between these pastry types and their distinct characteristics.

Blind Baking Necessity: Discover why blind baking isn’t required for sourdough apple pie, simplifying the baking process.

Ingredients

• Pie Dough

• 226 grams cold butter

• 56 grams sourdough discard

• 56 grams ice-cold water

• 270 grams all-purpose flour

• 4 grams salt

• 24 grams Imperial Sugar Extra Fine Granulated Pure Cane Sugar

• Fillings

• 1.3 kg apples

• 75 grams Imperial Sugar Light Brown Sugar

• 50 grams Imperial Sugar Extra Fine Granulated Pure Cane Sugar

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon salt

  • 22 grams old-fashioned rolled oats

  • 42 grams butter

  • Topping:

  • 30 grams white sugar

  • 24 grams Imperial Sugar Extra Fine Granulated Pure Cane Sugar

  Directions

  • Prep the Butter: Cut butter into pieces and freeze while preparing other ingredients.
  • Make the Dough: Combine sourdough discard and cold water. Chill mixture. Mix flour, salt, and butter. Add sourdough mixture. Form dough and refrigerate.
  • Laminate the Dough: Roll and fold dough, then refrigerate.
  • Make the Filling: Peel, core, and slice apples. Toss with sugars, spices, and oats. Rest.
  • Roll out the Pie Dough: Place dough in pie plate. Chill.
  • Cook the Filling: Drain apples and thicken juices.
  • Assemble the Pie: Layer apples in crust, pour reduced juices, and top with butter. Add top crust and seal.
  • Bake the Pie: Preheat oven, brush pie with egg white, sprinkle with sugar, and bake until golden brown.
  • Cool and Serve: Allow pie to cool completely before slicing and serving.
    

    Nutrition Facts

    • Calories:368kcal
    • Carbohydrates:49g
    • Protein:4g
    • Fat:19g
    • Cholesterol:49mg
    • Sodium:984mg
    • Fiber:4g
    • Sugar:26g
    • Calcium:24mg
    • Iron:1mg