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.
This post contains affiliate links, which means I make a small commission at no extra cost to you.
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
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!
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
Video
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the sourdough starter used in this recipe supposed to be fed or can the discard be used?
Ideally fed starter, but I am sure the discarded starter would work just fine!
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!”.
Did you try? I was wondering if lard might be good since it is works really well in normal pie crust.
Beef tallow is great in pie crust too!
Coconut oil actually doesn’t taste like coconut
It depends on which coconut oil you buy. It tastes like coconut if it’s unrefined. It is pretty much tasteless if it has been refined.
Thanks for sharing! So easy to make and delicious! You’re the best!
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?
Yes ma’am! It definitely will!
It worked out very well and tasted amazing! Thanks for the fantastic recipe.
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!
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.
It was so interesting to learn more about sourdough and this recipe sounds really delicious!
I can’t WAIT to make this! Yummy!!! xoxo
I am a huge fan of yours and have been working my way through your sourdough recipes and my family loved this!! Thank you!!
Thank you! That is so sweet. So glad you loved it.
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.
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! 🙂
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!
I just wanted to point out that you missed writing out the step when you add the sourdough to the apples
Wow, so amazing, Lisa. I love the sourdough education too!
Hugs, Jamie
Thanks Jamie! We love our sourdough. 🙂
What!? This sounds sooooo delicious. I need to start a sourdough starter ASAP! Thanks for sharing.
xo Michael
You will love it for so many things! Let me know if you ever want me to send you a starter from Missouri.