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.

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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

1. Preheat oven to 400 degrees.
2. Peel and dice 7-10 medium apples.
3. Add the apples and butter to a cast iron skillet. Cook on medium heat for about 10 minutes, stirring constantly.
4. Meanwhile mix up the sourdough topping by combining all of the ingredients in a separate bowl.
5. 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.
6. Bake for 15 minutes at 400 degrees.
7. It tastes best warm, so serve immediately.
8. 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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Einkorn Flour

My favorite cast iron

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.

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