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).
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 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.
CHECK OUT MY OTHER SOURDOUGH RECIPES, VIDEOS, AND POSTS
How to Make Sourdough Tortillas
How to Make a Sourdough Starter from Scratch
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!
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.
Cinnamon Maple Sourdough Apple Pie: Ingredients
Apple Pie Filling
7-10 medium apples
3 tablespoons butter
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup maple syrup
2 tbsp einkorn flour
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
- 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!
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Print the recipe cinnamon maple sourdough apple pie
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 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.
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!
Pin it for later
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
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
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!
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
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!
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