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.
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😄
That sounds amazing!
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!
Sounds yummy!
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?
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?
Hmm. Is your cast iron well seasoned or newer pan? I’ve heard of this happening if there isn’t enough seasoning.
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! 🙂
Using discard means the grains have been fermented already, so it totally does have health benefits! Yay! Glad you enjoyed this recipe.
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.
By sourdough starter, does it have to be fed prior? Or can it be discard?
I usually use fed, but you can also use discard.
Do you think this would work with fresh peaches?
Yes. You can also try this yummy sourdough peach cobbler.
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 😊
No flour? Its been in for 10 minutes and its still soup. did I do something wrong? Just confused on the no flour idea
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