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 displayed on all the you-pick apple orchards 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 apple. Make sure to read all the way to the end of this post to check out the delicious posts from my friends (linked below).
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 commercially 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, it’s an anti-nutrient 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 the anti-nutrients 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, nuts, 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 teeming 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 won’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.
Watch The Tutorial
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!
It’s sweetened with maple syrup and spiced with cinnamon and nutmeg.
It’s 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.
Ingredients
Apple Pie Filling
Apples
Butter
Cinnamon
Nutmeg
Maple syrup
Einkorn flour
Sourdough Topping
Sourdough starter
Eggs
Maple syrup
Baking powder
Coconut oil
Cinnamon Maple Sourdough Apple Pie: Instructions
- Preheat oven to 400 degrees.
- Peel and dice 7-10 medium apples.
- Add the apples and butter to a cast iron skillet. Cook on medium heat for about 10 minutes, stirring constantly.
- Meanwhile mix up the sourdough topping by combining all of the ingredients in a separate bowl.
- 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 flour.) Cook an additional two minutes, until the apple juices and syrup have thickened.
- Bake for 15 minutes at 400 degrees.
- 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!
Shop this post
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Find More Sourdough Recipes
- 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
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
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.
Ingredients
Apple Pie Filling
- 7-10 medium apples
- 3 tablespoons butter
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup maple syrup
- 2 tablespoons einkorn flour
Sourdough Topping
- 1.5 cups sourdough starter
- 3 eggs
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 3 tablespoons coconut oil
Instructions
- Preheat oven to 400 degrees.
- Peel and dice 7-10 medium apples.
- Add the apples and butter to a cast iron skillet. Cook on medium heat for about 10 minutes, stirring frequently.
- Meanwhile mix up the sourdough topping by combining all of the ingredients in a separate bowl.
- 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 flour.)
- Cook an additional two minutes, until the apple juices and syrup have thickened.
- Pour the sourdough topping over the apples.
- Bake for 15 minutes at 400 degrees.
- 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!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 512Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 253mgCarbohydrates: 90gFiber: 10gSugar: 52gProtein: 8g
Michael Wurm Jr says
What!? This sounds sooooo delicious. I need to start a sourdough starter ASAP! Thanks for sharing.
xo Michael
Lisa says
You will love it for so many things! Let me know if you ever want me to send you a starter from Missouri.
Jamie says
Wow, so amazing, Lisa. I love the sourdough education too!
Hugs, Jamie
Lisa says
Thanks Jamie! We love our sourdough. 🙂
Annie says
Hi Lisa !
I’m confused.
Do we bake the apple mixture at 400 degrees for 15 minutes once it’s thickened? Then what are we supposed to do with the sourdough mixture?
OR
Do we pour the sourdough mixture over the thickened apple mixture and THEN BAKE it at 400 degrees for 15 minutes?
I’m not the greatest cook and I need the entire recipe “spelled out” for me.
I’ve made your zucchini lasagna, sourdough skillet dinner, sourdough pizza and fermented pickles. They are easy to make, turn out delicious and are now family favorites.
For a mom on a VERY tight budget, with three littles under 5 and a fourth on the way, you have been a life saver.
I love your blog and you are such an inspiration for me.
Thank you for sharing all your ideas, tips and knowledge with us.
Lisa says
You just cook the apple mixture on the stove on medium heat. Then you add the sourdough starter mixture and bake for an additional 15 minutes. 🙂 I am so glad the recipes and tutorials have been helpful for you and your family. That makes me so happy! 🙂
Karisa says
You may want to clarify this in the recipe. I just know the order due to your other skillet recipes and your helpful YouTube videos. Waiting for mine to come out of the oven!
Tallya says
I just wanted to point out that you missed writing out the step when you add the sourdough to the apples
Summer Adams says
I can’t WAIT to make this! Yummy!!! xoxo
Theresa S. says
I am a huge fan of yours and have been working my way through your sourdough recipes and my family loved this!! Thank you!!
Lisa says
Thank you! That is so sweet. So glad you loved it.
Jamie | anderson + grant says
It was so interesting to learn more about sourdough and this recipe sounds really delicious!
Bonnie says
I don’t want to monopolize my cast iron skillet til the pie is gone so I’m going to try to to transfer the mixture to a pie plate and bake that way…fingers crossed it works! I’ve successfully made my own sourdough starter and made English muffins, bread and pancakes from your site—THANK YOU for such easy to follow tutorials!
Hélène says
I have a stoneware deep dish pan. I think it would work. A regular pie plate won’t as skillets are much deeper. But don’t store food in either stoneware OR castiron. They’re for cooking/baking only. I use mostly glass containers for storing but plastic works too! Even plastic wrap saves my precious time, soap & d/w running so it’s a win for certain things. I sometimes will use a 9×13 metal pan when I know a cake/brownie/bar cookie will be leftover. Lidded CorningWare is also great for casseroles to store in fridge and just take a svg out as needed, thru the week, but I don’t like cakes or brownies baked in it.
Jenny says
This recipe sounds amazing! 🙂 I’m always looking for great things to make with my sourdough starter. I just bought a cast iron skillet and seasoned it. I have only cooked on it once, do you think this recipe will still work with new cast iron skillets?
Lisa says
Yes ma’am! It definitely will!
Jenny says
It worked out very well and tasted amazing! Thanks for the fantastic recipe.
Sarah says
Thanks for sharing! So easy to make and delicious! You’re the best!
Mark says
Lisa,
This ‘pie’ looks great, but I do have a question. If I were to substitute something for the coconut oil, do you think it needs to be something that is solid at room temperature [butter maybe] or do you think other oils might work? Not being an inveterate pie maker, I just don’t know.
Don’t know if you are a Peanuts cartoon fan, but I’m with Snoopy with regard to anything coconut “Bleah!”.
Carina says
Is the sourdough starter used in this recipe supposed to be fed or can the discard be used?
Lisa says
Ideally fed starter, but I am sure the discarded starter would work just fine!
Elaine says
Hi,
I was looking up ways to use up discarded sourdough starter and came across your blog. I like the idea of a sourdough apple pie. I was wondering if the sourdough pie crust texture is similar to regular pie crust, since that’s my favorite part of pies.
Thanks
Lexie Seger says
It’s not the same flakey, light texture. But it is delicious!
Lisa says
I’ve made your biscuits amp English muffins. I seem to need long fermented sourdough. Have you tried this with a long ferment? If so what crust ingredients go in the night before?
Lisa says
This is a long fermented recipe. You use sourdough starter that has been out for 8-24 hours. Hope that helps!
antoinette says
what flour can i use instead of einkorn? SPELT?
Ingrida says
Hi Lisa!
I’ve just made this apple pie according to your instructions and it’s awesome! So delicious! Thanks for the recipe!
Katie says
So so so good! I love that this is such an easy recipe, yet tastes so good. A healthy treat everyone can enjoy 🙂 Love your recipes!
Karyn Semple says
Not really a summer recipe but I made it today anyway. So good! The sourdough topping seems almost like a Dutch baby. It would be awesome for breakfast too.
Maarten Kadijk says
Hi, a question from the other side of the pond.
What is the weight of a cup of sourdough starter in grams?
Thanks a lot!
Will Johnson says
It’s good. We were kind of craving something crunchy in it. We also accidentally omitted the cinnamon and nutmeg in the filling, but we put it in some homemade whipped cream as an afterthought. It was a good, delicious save.
Wona says
Can the Einkorn be optional?
Rhonda says
I just made this but with half blueberries and golden syrup as I didn’t have enough apple nor maple syrup and it was super delicious! Will definitely make that again. Thanks
Kim says
Is there a way to make a gluten free sour dough starter? What flour would work best?
Lisa says
https://www.farmhouseonboone.com/gluten-free-sourdough-starter here’s the link to my blog post all about it!
Laura Lyon says
No flour? Its been in for 10 minutes and its still soup. did I do something wrong? Just confused on the no flour idea
Laura Lyon says
Opps !!! My apologies …..all is well….didnt know it was magic…lol. Cant wait to try it….just didnt wait long enough to let it bake
Rian says
I started making your sourdough dinner skillet, and the first time I did had me wanting to make a sweet version! Then I just happened to stumble across this which was exactly what I was thinking to make! Glad I looked too because the crust is a little different than the dinner one. Thanks for the recipe I’m excited to try it 😊
Lesa Ritter says
Do you think this would work with fresh peaches?
Lisa says
Yes. You can also try this yummy sourdough peach cobbler.
Rachel says
By sourdough starter, does it have to be fed prior? Or can it be discard?
Lisa says
I usually use fed, but you can also use discard.
Mimi says
Hi Lisa:
We can’t wait to make this! I have some rhubarb that I picked before we get a freeze and thinking thisxwould be awesome with it & some berries too! Our big VT apple season starts in a couple if weeks.
When does the sourdough go in or does it go on the top before baking? My internet isn’t populating the photos. Thank you.
Wendy Sensing says
This was great! Thanks so much for sharing the recipe! Two things I noted: 1. I used my starter that actually hadn’t been fed in a couple days and it still did fine(though I’m sure maybe not the same fermented health benefits.) 2. I found that the serving size was quite large and if anybody is looking at the nutrients and thinking oh man that’s a lot of fat, then be encouraged; I had just half a serving and still felt like I had eaten a nice desert! 🙂
Lisa says
Using discard means the grains have been fermented already, so it totally does have health benefits! Yay! Glad you enjoyed this recipe.
Amanda says
Trouble shooting question:
I made this for breakfast today. While I thought the flavour and texture were good, the cast-iron skillet made the acidity of the apples taste like metal. Any tips to avoid weird metallic taste?
Lisa says
Hmm. Is your cast iron well seasoned or newer pan? I’ve heard of this happening if there isn’t enough seasoning.
Cathy Snyder says
I made this recipe a few years ago when I started buying apples for apple sauce. It was delicious. However I don’t think I used 3 eggs as I thought that was too many. I’m wondering why the recipe calls for 3 instead of 2 or 1?
Paulina says
Yum! Made this yesterday for breakfast and finished it this morning. Very easy and delicious. I forgot to add the flour and cinnamon and maple syrup but it wasn’t too soupy without the flour, and I just added some syrup and cinnamon over the top when serving. Also a drizzle of raw cream is very good with it!
Lisa says
Sounds yummy!
Erica Herran says
Delicious!!! I topped one of the pies with Pecan, drizzled a bit of caramel sauce and a scoop of vanilla ice cream! Huge hit with friends and family😄
Lisa says
That sounds amazing!
Jane says
What size skillet – or did I overlook that somewhere above?
Lisa says
I usually use a 12 inch skillet.
Jennifer says
Great recipe. I’ve made it several times. I think a bit of salt (1/2 tsp) and vanilla extract (1 tsp) added to the sourdough topping gave it a little something extra that it had to me seemed to be missing. Of course, my husband thought a scoop of ice cream on the side was all it took to make it ‘perfect.’ 🙂