Ingredients:

  • 310g all-purpose flour
  • 115g unsalted butter, chilled and cubed
  • 120g sourdough discard (100% hydration)
  • 6g salt
  • 20ml ice water
  • 1 large egg
  • 15ml water
  • 1.36kg Granny Smith or Honeycrisp apples, peeled and sliced
  • 150g granulated sugar
  • 16g cornstarch
  • 8g ground cinnamon
  • 1g ground nutmeg
  • 15g lemon juice
  • 28g unsalted butter, diced

Instructions:

  1. Pulse the flour and salt in a food processor, then add the chilled butter cubes. Process until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Add the sourdough discard and pulse briefly until the dough just begins to clump together.
  3. If the dough is too dry, add ice water one tablespoon at a time.
  4. Shape the dough into two discs, wrap in plastic, and chill in the refrigerator for 1 hour.
  5. Toss the sliced apples with lemon juice to prevent browning.
  6. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg.
  7. Fold in the apples until every slice is evenly coated in the spice mixture.
  8. On a floured surface, roll out the first disc into a 12-inch circle and drape it over the pie dish.
  9. Pile the apple filling into the crust, mounding them slightly in the center.
  10. Dot the top of the apples with the diced butter pieces.
  11. Roll out the second disc and place it over the top. Trim the edges, fold them under, and crimp to seal. Cut 4-5 slits in the top to allow steam to escape.
  12. Preheat your oven to 425°F (218°C). Brush the top crust with the egg wash (egg beaten with water).
  13. Bake for 60 minutes or until the crust is golden brown and the filling is bubbling.