Sourdough Apple Crumble Pie

Pi Day was this Monday (3/14), which means what better week to share a favorite pie recipe? Apple is a favorite in the house, we have several apple trees that produce in the fall, and I have found the three best ways to preserve them for us are canned applesauce, apple butter, and frozen apple pie filling. A taste of autumn year-round. And what better way to taste it than with an apple pie.

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Sourdough Apple Crumble Pie

A nutty sourdough rye crust filled with spiced apples and sprinkled with a crispy crumble. The best dessert for any season!

Ingredients

Crust

• 1 cup all-purpose flour
• 1/4 cup rye flour
• 1/2 cup (1 stick) cold butter
• 5-6 Tbs cold water
• 2 Tbs sourdough discard
• 1/2 tsp apple cider vinegar

Filling

• 6 apples
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 2 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 tsp allspice

Crumble

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/4 cup butter, room temperature
• Sprinkle of cinnamon

Instructions

1. Crust: In a medium bowl, combine flours. Grate cold butter into the bowl and cut into the mixture until the texture resembles coarse crumbs. Add in cold water, sourdough discard, and apple cider vinegar, mixing until a dough forms. Wrap your dough in plastic wrap and place in the freezer for 30-45 minutes.
2. Filling: Peel, core, and slice apples, placing them into a large bowl. Add sugars, flour, and spices, mixing until apples are completely coated. Set aside.
3. Crumble: For the crumble, Combine all dry ingredients in a bowl, add in butter and mix until coarse crumbs form.
4. Pre-heat oven to 400F.
5. To assemble, take your dough out of the freezer. It should be cold yet still workable. (If not at this stage yet, leave in the freezer for 10 minutes more or until ready.) On a floured surface, roll dough out into a large circle, then place it into a pie pan. If there is extra dough hanging over the sides of the pan, fold those under the crust, then crimp the edges with either your thumb or the back of a spoon.
6. Pour in your apple filling, top with your crumble. Place pie on a cookie sheet in the oven, bake for 50 minutes to 1 hour, or until the crust turns a rich golden brown. If the crumble starts to catch on top, cover it with a tin foil dome.
7. Eat while still warm, topping with heavy cream or ice cream. Enjoy!