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.

Course Dessert

Cuisine American

Keyword apple, dessert, sourdough, sourdough apple pie, whole grain

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 410kcal

Author Lisa

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 maple syrup, einkorn flour, cinnamon and nutmeg. (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.

Video

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