Cinnamon Maple Sourdough Apple Pie

This cinnamon maple sourdough apple pie is the perfect healthy apple treat for fall. With no white sugar, fermented grains and whole ingredients, it can be served for both breakfast and dessert.

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Our family just came back from a trip to beautiful southern Missouri to canoe down the Current river, swim in the ice cold water and take in the bluffs and wild horses. Safe to say we’re still enjoying the last bits of summer.

I’m not really ready for it to be over, but the cool morning temps and shorter days remind me that the seasons are changing.

The open signs are out on all the you-pick apple places in our area and a few local farmers have a stand set up at the end of our street.

Fall is definitely upon us.

I have teamed up with a bunch of my talented blogger friends to bring you recipes for all things apples. Make sure to read all the way to the end of this post to check out the delicious posts from my friends linked below.

All things Sourdough

If you know me well, you know I love my sourdough. I use it to make our Saturday morning pancakes, whole grain bread and tortillas.

If you are coming over from one of the other bloggers in this apple recipes blog hop, you may wonder what the heck I am even talking about!

Why sourdough

Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.

Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.

There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.

This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.

Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.

AKA Sourdough starter.

Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface.

Once you’ve experienced homemade sourdough baked goods, store bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.

CHECK OUT MY OTHER SOURDOUGH RECIPES, VIDEOS AND POSTS

How to Make Sourdough Tortillas

Sourdough English Muffins

How to Make a Sourdough Starter from Scratch 

Sourdough Pizza Crust

Our Favorite Sourdough Pancake Recipe

Healthy One Pot Meal- Sourdough Skillet

How to Make Whole Wheat Sourdough Bread

Cinnamon Maple Sourdough Apple Pie Video

Cinnamon Maple Sourdough Apple Pie

Ever since I started making my Sourdough Skillet Dinner, that’s filled with savory meats, veggies and herbs, and topped with a sourdough bread mixture, I’ve wondered what a sweet version would taste like.

This apple pie version took a little tinkering, but the end result is so worth it!

Its sweetened with maple syrup and spiced up with cinnamon and nutmeg.

Its great for a dessert topped with vanilla ice cream. Try the vanilla version of my date sweetened ice cream. I’m all about avoiding white sugar!

Smothered with butter and a drizzle of maple syrup, it also works for a hearty breakfast.

Cinnamon Maple Sourdough Apple Pie Ingredients

Apple Pie Filling

7 chopped apples

3 tablespoons butter

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 cup maple syrup

2 tbs einkorn

Sourdough Topping

1.5 cups sourdough starter

3 eggs

2 tablespoons maple syrup

2 teaspoons baking powder

3 tablespoons coconut oil

Cinnamon Maple Sourdough Apple Pie Instructions

1. Preheat oven to 400 degrees.
2. Peel and dice 7-10 medium apples.
3. Add the apples and butter to a cast iron skillet. Cook on medium heat for about 10 minutes, stirring constantly.
4. Meanwhile mix up the sourdough topping by combining all of the  ingredients in a separate bowl.
5. When the apples in the cast iron skillet are cooked, but not yet soft, add the 1/2 cup maple syrup and 2 tablespoons einkorn flour. (You can also use whole grain wheat flour, or all purpose.) Cook an additional two minutes, until the  apple juices and syrup have thickened.
6. Bake for 15 minutes at 400 degrees.
7. It tastes best warm, so serve immediately.

This sourdough apple pie will keep for up to one week in the refrigerator. Good luck keeping it that long though. It doesn’t last more than a few hours in our home! Everyone loves it!

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Einkorn Flour

My favorite cast iron

Thrive Market Einkorn
You can get 25% off your first order through my link.

I love to buy einkorn, gelatin, supplements, avocado mayo, salt, creamed coconut, and coconut milk from here. They have quite a few things that are actually cheaper than Amazon!

Print the recipe cinnamon maple sourdough apple pie

Cinnamon Maple Sourdough Apple Pie

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This cinnamon maple sourdough apple pie is the perfect healthy apple treat for fall. With no white sugar, fermented grains and whole ingredients, it can be served for both breakfast and dessert.

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Ingredients

Apple Pie Filling

• 7 chopped apples
• 3 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup maple syrup
• 2 tbs einkorn

Sourdough Topping

• 1.5 cups sourdough starter
• 3 eggs
• 2 tablespoons maple syrup
• 2 teaspoons baking powder
• 3 tablespoons coconut oil

Instructions

1. Preheat oven to 400 degrees.
2. Peel and dice 7-10 medium apples.
3. Add the apples and butter to a cast iron skillet. Cook on medium heat for about 10 minutes, stirring constantly.
4. Meanwhile mix up the sourdough topping by combining all of the  ingredients in a separate bowl.
5. When the apples in the cast iron skillet are cooked, but not yet soft, add the 1/2 cup maple syrup and 2 tablespoons einkorn flour. (You can also use whole grain wheat flour, or all purpose.) Cook an additional two minutes, until the  apple juices and syrup have thickened.
6. Bake for 15 minutes at 400 degrees.
7. It tastes best warm, so serve immediately.

Notes

This sourdough apple pie will keep for up to one week in the refrigerator. Good luck keeping it that long though. It doesn't last more than a few hours in our home! Everyone loves it!

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Get more apple recipe inspiration from my blogger friends

Slab Apple Pie + Caramel Sauce by Ella Claire | Applesauce Sheet Cake + Cream Cheese Frosting by Love Grows Wild | Apple Spice Streusel Cake by Inspired by Charm | Baked Apple Slices by Julie Blanner | Cinnamon Maple Sourdough Apple Pie by Farmhouse on Boone

Brioche Apple Bread Pudding by Boxwood Avenue | Apple Cider Pound Cake by Anderson + Grant | Apple Muffins by A Burst of Beautiful | Banana Apple Cake Bread by Sweet C’s | Rustic Apple Strudel by So Much Better with Age

New England Apple Crisp by Nina Hendrick | Maple Apple Oatmeal by Finding Home Farms | Chocolate Apple Mini Cakes by Zevy Joy | Artisan Apple Bread by Nesting with Grace | Low Carb Apple Sandwich Snacks by My Sweet Savannah

Apple Peach Crisp by Summer Adams | Roasted Apple and Butternut Squash Soup by Town & Country Living