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
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.
Could you provide the amount of apples in grams or cups?
I made this for dessert this evening and it was a hit! I didn’t have enough apples so I tossed in some mixed berries from the freezer. The added liquid needed a few more minutes in the oven but it came out great! We all kept calling to cobbler, but it was delicious so who cares lol! Thanks for the recipe! It’ll become a staple here! Pax!
yum! Great idea! So glad you enjoyed it.
Thank you for the recipes I want to try everything you have made. You are amazing to be able to make all this food and raise 7 children.
Thanks for the kind words, Helen. It just takes some practice. So glad you enjoy the recipes! Have a great day!
Thanks so much for this recipe, Lisa. I am new to sourdough, and have found your website to be so helpful with the whole process. I recently made this recipe but instead used blueberries….. it is just as good as the apple one! Just thought I’d share! I hope to try it with peaches sometime this summer! 😊
Thanks again for all your resources!
That sounds delicious! Thanks for sharing!
Trying this tonight! What size Cast iron?? Still trying my hand at my sourdough, so far the pancakes and whole wheat loaf have been a hit!! It’s addicting trying new recipes!
I usually use a 12″ skillet. You would just need to adjust the time depending on the size of the skillet. Hope you enjoy.
Oh my goodness!! I made your Cinnamon Maple Sourdough Apple Pie yesterday. It was a hit! I love all of your skillet recipes and this one did not disappoint. I topped it with whipped cream-yum!
I have tried your sourdough pancakes, cinnamon rolls, and skillet recipes and look forward to trying more. Thank you for sharing.
So glad you enjoyed those recipes! Have a great day!
Hi! Can I just use an all purpose flour?
Yes, you can! The flour just helps thicken the filling.
You have cinnamon and nutmeg in the ingredient list but the instructions don’t say when to add it. I watched the video to see that you added them with the apples and butter so the instructions need to be updated. I’ll be trying this today.
Great catch! You add this on step 5! I will update. Thanks!
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.’ 🙂
What size skillet – or did I overlook that somewhere above?
I usually use a 12 inch skillet.