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Recipe
Delicious Mini-Apple Pie in a Sourdough Crust
Apples, not spices and sugar, are the star in this pie!
My grandma lived with my family as I grew up. She taught me to bake apple pies and other lovely desserts. I still cherish those times spent working in the garden and kitchen with her, taking walks through the woods and wandering down long country lanes.
We often found surprise bounties like hidden wild blackberry and raspberry brambles, or a grove of forgotten, overgrown trees with apples clinging to the branches. The apples we collected were both tart and juicy, and freshly harvested apples make the best pie filling.
My love of sourdough inspired me to create a pie crust that uses the discard that’s often thrown out. It adds depth to this simple dessert especially sized for two to four people.
If you don’t have a sourdough starter, start one here.
Materials that simplify the process.
Microplane zester/grater
10” deep cast iron skillet or 3-quart Dutch oven
6-inch mini pie plate or tin
9 x 13-inch rimmed baking sheet
Fine-mesh strainer
Apple Pie Filling
This recipe will make enough filling for one 6-inch mini pie with a bit left over. To make a 9-inch deep dish pie, triple the apples up to three-pounds of each variety and use the full lemon. Double the cinnamon and salt, and increase the brown sugar to 3 Tbsp., and the granulated sugar to 2 Tbsp.
Ingredients
2 large Honeycrisp apples (or any firm, sweet variety)
2 large Granny Smith apples (or any firm, tart variety)
¼ large lemon
¼ tsp. Cinnamon
⅛ tsp. Kosher salt
1 Tbsp. (14 g.) brown sugar
½ Tbsp. (6 g.) granulated sugar
