Cranberry Apple Pie (Sourdough Pie Crust)

If I could choose any pie to bring to Thanksgiving, Friendsgiving, Pi Night or whenever I see cranberries in season at my local grocery store, this is it! Fresh cranberry apple pie with an amazing flaky sourdough pie crust is delicious. The cranberries add a little tartness to the sweet apples, and that hint of almond extract keeps me coming back for more. It is truly a slice of heaven and will be a standout pie at your next gathering. I hope you enjoy this fresh cranberry apple pie as much as we do!

Sourdough Discard in Pie Crust

This pie could be made with a store-bought or homemade pie crust but I love this sourdough version that gives just a little bit more flavor. Chilled sourdough discard gives this pie crust more flavor, which pairs so well with this cranberry apple pie. If you prefer a stronger sourdough flavor, use sourdough discard that has been sitting longer in the refrigerator. For a more mild crust, use bubbly sourdough starter (chilled) or discard that is only a day or two old. It is also important for the sourdough discard to be 100% hydration with equal parts flour and water. If you use sourdough discard that is not 100% hydration, you’ll want to add ice water or more flour depending on how thick your sourdough starter is. I’ve written up an entire recipe post devoted to sourdough pie crust. Find all the details here.

Mixing the Pie Dough

My sourdough pie crust has a unique way of being mixed. Mix together half of the flour (including sugar/salt) and butter together, coating the butter in the flour, effectively locking the fats and discouraging gluten development when the water from the sourdough discard is mixed with the pastry. Add the rest of the flour and mix until the dough resembles crumbs. Then mix in the sourdough discard and any extra ice water that may be needed until the dough forms large clumps and can stick together. Separate into two balls of dough and flatten into discs. Refrigerate for 20 minutes until rolling out for the pie.

Cranberry Apple Pie Filling

Honeycrisp or Granny Smith apples make this pie truly delicious, though you can use any of your favorite baking apples. Peel and core the apples using an apple peeler or a hand peeler. Using an apple peeler to make an apple pie is a game changer! Slice apples into chunks and place in a large mixing bowl. Add the fresh cranberries, sugar, flour, salt, cinnamon, almond extract and lemon juice. The almond extract is one of my favorite additions to this pie. I will sometimes increase the almond extract to 2 teaspoons just because I love the flavor so much. It adds a uniqueness that really makes this pie standout. Mix together the filling and set it aside while you roll out the pie dough.

Chilling and Rolling the Sourdough Pie Dough

Once the pie dough has been mixed and separated into two discs, it’s important to chill the dough before rolling it out. This chilling process helps relax the gluten in the dough (remember, less gluten development means tender, flaky pie dough) and solidifies the butter. Once the dough has been chilled for about 20 minutes, very lightly flour a pastry mat and roll the dough out, turning it about 30-45 degrees at a time until you have a nice round circle of pie dough. Fold the dough into quarters and then place the dough into the pie dish. Repeat the process for rolling out the top crust, making the pie dough just a little bit bigger to fit over the mounded filling. Place some pats of butter on top of the pie filling and then spread the top crust over the pie filling.

A Whole Lot of Pie Filling

Don’t skimp on the amount of filling to put in this fresh cranberry apple pie. Mound the filling up high in the middle fo the pie plate. The apples and cranberries will all cook down as the pie bakes. When the pie cools, the real magic happens when the cooked apples, cranberries and sugar gel together to make a delicious pie filling.

Crimping the Edges

Decorate the pie however you would like to. I like to crimp the edges of the pie, sealing in all the juices as they bubble in the oven. To do this, I use kitchen scissors to cut the pie dough around the edges and then take the top layer of pie crust and fold it under the bottom edge of crust. This seals the pie shut. At that point I crimp the edges using my knuckles and one finger to decorate around the pie. I like to egg wash the pastry before baking. Whisk together an egg with a splash of water and use a pastry brush to brush the egg wash on top of the pie. Sprinkle about a Tablespoon of sugar over the pie for a beautiful finish.

Baking the Pie

Cranberry apple pie bakes for a long time. It is necessary for the apples and cranberries to bake down and gel with the sugar in the pie to form the pie filling. Place a rack in the middle of the oven, closer to the bottom than the top. Place a baking sheet on the lower rack of the oven to catch any of the juices that will bubble over. Preheat the oven to 375 degrees and bake the pie for 90 minutes. After about 45 minutes, check on your pie and see how the pastry is browning. If it is browning too quickly, place a few pieces of aluminum foil over the edges of the pie crust. You could also use a pie shield.

The Most Difficult Part: Letting the Pie Cool

Once the pie is bubbling, you are ready for the most difficult part: letting the pie cool! If you plan to bake this pie for Thanksgiving, make it the night before or the morning of so it has time to properly cool. All of the fruit and sugar needs to gel together to make a perfectly delicious pie filling. Allowing the pie proper time to cool is a big part of the process. Once the pie has cooled you can slice it and heat individual slices, if desired, or serve with a scoop of vanilla ice cream. I hope you enjoy my very favorite Thanksgiving pie of all time. Let me know how you liked it in the comments below!

Frequently Asked Questions

Can I make this pie without the sourdough crust?

You can use any favorite crust recipe for this pie. I love this sourdough discard pie crust but even a store-bought crust will work.

Could I use dried cranberries instead of fresh cranberries in this pie?

I wouldn’t recommend it. I love the freshness of whole cranberries in this pie. They add a tart burst of flavor that works beautifully with the apples.

Why should I let the pie cool completely before eating?

While the pie cools, the cooked apples & cranberries gel with the sugar to form a delicious pie filling. If you cut into the pie before it has cooled, the bottom of the pie will get soggy and the pie filling will not set up correctly. This takes 3-5 hours for the pie to cool completely. Once the pie has cooled, you can warm up a slice if you want to eat it warm.

Can I make this pie ahead of time?

I recommend making this pie a day before or at least the morning before you’d like to serve it. Once the pie has baked and cooled, cover it and let it sit at room temperature before serving the next day or that evening.

How do I store leftover cranberry apple pie?

This pie can be left covered at room temperature for 2 days. After that, place it in the refrigerator for up to 2 days or freeze the pie for up to 3 months. Individual slices can be thawed and reheated.

Cranberry Apple Pie with sourdough crust

Cranberry Apple Pie (with Sourdough Pie Crust)

Sweet apples, tart cranberries, a hint of almond and all nestled in a delicious flaky, buttery sourdough discard pie crust. This is the perfect pie for your Thanksgiving table or anytime apples and cranberries are in season.
Prep Time 40 mins
Cook Time 1 hr 15 mins
Cool Time 3 hrs
Course Dessert, pie
Cuisine American
Servings 1 9 inch pie

Ingredients
  

Sourdough Pie Crust

  • 325 grams all purpose flour divided into 150 grams and 175 grams (about 1 cup/1.25 cups total)
  • 16 grams sugar 1 Tablespoon
  • 6 grams salt 1 teaspoon
  • 222 grams unsalted butter 1 cup, cold
  • 135 grams sourdough discard 100% hydration, chilled is best, 1/2 cup
  • 20-40 grams ice water as needed (about 2-4 Tablespoons)
  • 1 medium egg reserved for egg wash
  • 16 grams granulated sugar for sprinkling on top of the pie before baking, (1 Tablespoon)

Cranberry Apple Pie Filling

  • 1000 grams honeycrisp or granny smith apples sliced, 8 cups or 7-8 apples
  • 150 grams fresh cranberries 1 1/2 cups
  • 250 grams granulated sugar 1 1/4 cup
  • 70 grams all purpose flour 1/2 cup
  • 8 grams salt 1 teaspoon
  • 6 grams ground cinnamon 1 teaspoon
  • 4 grams almond extract 1 teaspoon
  • 20 grams freshly squeezed lemon juice about 2 Tablespoons/half of a large lemon
  • 22 grams unsalted butter cut into small chunks, 1-2 Tablespoons

Instructions
 

Cranberry Apple Pie (with Sourdough Pie Crust)

  • In a large bowl, mix together 150 grams flour with sugar and salt.
  • Cut the cold, unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (pictures and more detail in this post).
  • Add the remaining 175 grams (1 1/4 cup) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
  • Pour the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
  • Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes in the refrigerator. The dough can be chilled for up to 3 days or frozen for up to 3 months.
  • While the dough is chilling, make the pie filling. Peel and core the apples using an apple peeler or a hand peeler. Slice apples into chunks and place in a large mixing bowl. Add the fresh cranberries, sugar, flour, salt, cinnamon, almond extract and lemon juice.
  • Pull the chilled dough out of the refrigerator. Lightly flour a pastry mat (or countertop). Roll out the first disc of dough a little over 10 inches round, turning about 30-45 degrees after every roll so you have an even circle of dough. Fold the dough into quarters and place it inside a pie plate, unfolding it and fitting it to the pie plate. Allow the pie crust to hang over the edges. Roll out the second/top crust to the same size or a little bit larger and set aside.
  • Fill the pie with the cranberry apple pie filling, mounding it up in the middle. Dot the pie filling with small chunks of butter (1-2 Tablespoons). Place the second pie crust on top of the pie filling. Use kitchen scissors to cut the overhang of the pie dough. Gather the edges around, folding the top crust edges under the bottom crust to form a seal for the pie and keep the juices from escaping.
  • Place the oven rack in the middle to lower half of the oven and preheat to 375 degrees. Crimp the edges of the pie and decorate the pie crust as desired. Slice two or more slits in the pie crust to allow steam to escape while baking.
  • Whisk a medium egg with a splash of water and spread the egg wash on top of the pie. Sprinkle the top of the pie with a Tablespoon of granulated sugar. Place a baking sheet in the bottom of the oven to catch any dripping from the pie as it bakes. Bake the pie for about 90 minutes until bubbly and brown on top. Put a few pieces of aluminum foil or a pie shield over the pie crust about halfway through if the pie crust is browning too quickly.
  • Let the pie cool completely before serving. This is important for the juices to gel together and prevents a soggy pie crust. Cool for about 3 hours. Slice and enjoy!

Notes

Sourdough Discard: This pie crust recipe works best with chilled sourdough discard straight from the refrigerator. Throw away any “hooch” that has collected on top of the discard. Smell the discard to make sure you are okay with the flavor it will bring (I don’t like to use discard longer than 2 weeks old in my discard recipes because the sour flavor can be overwhelming). Stir the discard and use in the recipe. The extra chill from the cold discard keeps the butter cold as you incorporate it into the crust. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. 
Apples: I like this recipe best with tart/firm apples that hold up well for baking. Granny Smith and Honeycrisp apples are my favorite in this pie.
Keyword apple pie, cranberry apple pie, sourdough apple pie, sourdough cranberry apple pie, sourdough crust, sourdough discard recipe, sourdough pie crust, sourdough recipe

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

2 responses to “Cranberry Apple Pie (Sourdough Pie Crust)”

  1. Kris Avatar
    Kris

    This is so delicious! It earns my vote! 🥧🍎🍏

  2. […] tender, flaky and can stand up to any of your favorite fillings. It’s the perfect crust for my favorite cranberry apple pie and I love it in this summer Southern Tomato Pie […]

Leave a Reply

Sourdough Pie Crust

It has taken me years to master a really good pie crust. I’ve always enjoyed this simple “press-in-the-pan” version but the flaky “Thanksgiving pie crust” or “Pi-day” pie crust seemed elusive. I’m happy to say that this sourdough discard pie crust has stepped up my pie game. Flaky layers, the tiniest bit of tang (if you want it) and just the easiest dough to work with. It’s so delicious and — even better — uses up that cold sourdough discard that is lurking in your refrigerator. Win-win! This sourdough pie crust is tender, flaky and can stand up to any of your favorite fillings. It’s the perfect crust for my favorite cranberry apple pie and I love it in this summer Southern Tomato Pie too.

The Science Behind Flaky Pie Crust

The secret to flaky pie crust: stop the gluten from developing in the flour. To do this, I use a two step process when making pie dough. First cut the butter into half of the flour mixture to form a thick paste. The butter completely coats all of the flour, coating each piece of flour in fat. Think of what happens when you have butter on your hands and you go to wash them: it’s hard to get your hands clean unless you use soap. Gluten strands start to form when the flour comes in contact with water. Butter makes it difficult for the flour to absorb water which in turn prevents the development of gluten in the pie dough. After you’ve got a thick paste, add the rest of the flour and mix the dough until you have small crumbs before adding in the sourdough discard and a little extra water if you need it. This process results in a dough that is very easy to work with and will bake up into long thin layers of flaky dough.

Sourdough Discard in Pie Crust

I love making this pie crust with sourdough discard straight from my refrigerator. Make sure you are using 100% hydration sourdough discard (equal parts flour/water). If your discard is not 100% hydration, you may need to add more or less ice water/flour to the dough. The extra chill from the cold discard keeps the butter cold as you incorporate it into the dough. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. Older discard gives a beautiful, almost cheesy flavor to the pie crust which compliments savory pie, like this tomato pie perfectly. For sweet pies, I like to use a fresh discard that doesn’t have lingering sour notes and add a little extra sugar to sourdough pie crust giving it the perfect flavor. It’s important to use cold starter and ice water (if needed) to keep the butter cold and the pastry easy to roll.

How to Make Flaky Sourdough Pie Crust

1. Use a pastry cutter or food processor. cut in the butter with half of the flour mixture. It will form a thick paste.
2. Add the rest of the flour and use the pastry cutter to distribute the flour mixture evenly throughout the dough. It will resemble crumbs.
3. Pour in the chilled sourdough discard and use your hands to incorporate and form the dough into a ball. The crumbs should begin to form larger clusters and clump together. If the dough is too crumbly, add a Tablespoon of chilled water at a time until the dough clumps together and forms a ball.
4. Cut crust in half, flatten into a circular shape and refrigerate for 20-30 minutes or up to 3 days. This recipe makes two crusts, a top and bottom. You can freeze the crust for up to 3 months. Pull out and refrigerate to thaw before using.

Rolling Out the Sourdough Pie Crust

On a very lightly-floured pastry mat or surface, roll out the chilled pie crust. Turn the crust after every roll about 45 degrees so that you get an even, circular shape. I love using a pastry mat to roll out pie crust on. It’s so much easier to make sure the crust is the right size for your pie plate. I often use a glass pyrex pie plate for my pies because I can see them baked all the way through, and that’s the way my mom did it — there’s something to be said for tradition! Fold the pie crust into quarters and transfer the pie dough to a 9 inch pie plate. For a pie with only one crust, crimp the edges, prick with a fork and bake blind. You can use pie weights to help the crust stay in place if you aren’t filling the crust and baking it right away. If you are using a double crust, fill the bottom crust with pie filling. Roll out the second crust and lay it on top of the pie, crimping the edges as you go. Bake pie according to recipe’s directions.

Freezing or Refrigerating Pie Crust

This sourdough pie crust recipe makes two crusts, a top and bottom. The dough can be refrigerated for 3 days–the longer it sits in the refrigerator, the more flavor the crust will have. It could lend to a more sour flavor as well, so be careful how long you leave it in the refrigerator. Sourdough Pie Crust can also be wrapped and frozen for up to 3 months. Pull it out of the freezer and set in the refrigerator to thaw before using.

Crimping the Edges

Bottom or Single Crust: For a pie with one crust, use kitchen scissors to cut away the extra crust that is overhanging the pie plate. Save it for patching the crust as needed or to bake into little “pie chips.” Roll the crust under just a bit to make a uniform circular edge. Then take your knuckles on one hand and a finger on the other. Put your knuckles on the inside or outside (either works) of the crust and press in between the knuckles with your finger, creating a crimped edge. Repeat this process around the pie.

Top Crust: For a pie with a top crust, prepare the bottom crust without crimping the edges. Roll the top crust under the top edge of the bottom crust, sealing the pie shut. Then proceed to crimp the edges. Slice a few holes in the top of the pie with a large knife to vent steam while the pie bakes.

Baking Sourdough Pie Crust

Blind Baking: For a single pie crust, preheat the oven to 375 degrees and bake with parchment paper/pie weights for about 20 minutes. Take the pie weights out of the pie, prick the bottom of the crust with a fork and continue baking for 10-15 minutes until pie crust is lightly browned and baked through.

Baking a Pie with Top/Bottom Crust: For pies with top and bottom crusts (often fruit pies), bake at 425 degrees for the first 20 minutes. This high heat gives a flaky and even crust. Then reduce the temperature to 350 degrees and continue baking about 60 minutes until the filling is bubbly and the crust is golden brown. Use a pie shield or pieces of aluminum foil over the crust if it is browning too quickly.

Frequently Asked Questions

What can I do with leftover pie scraps?

I love brushing a little egg wash on leftover pie scraps. I’ll sprinkle them with some cinnamon/sugar and bake at 375 degrees until golden brown, about 15-20 minutes. These little “pie chips” are delicious and fun to snack on while we wait for the pie to bake and cool.

My pie only calls for 1 crust. What should I do with the leftover crust?

Refrigerate the crust for up to 3 days or wrap and freeze the pie crust for up to 3 months. You can use the leftover scraps to make “pie chips” or you could make an extra pie 🙂

Is sourdough pie crust better for sweet or savory pies?

I like it in both. Use a Tablespoon of sugar and fresh sourdough starter/discard in sweet pies for less of a “sour” flavor.

My pie crust is too crumbly and won’t roll out. What should I do?

Add a little more ice water about a Tablespoon at a time. Don’t be afraid to mix the dough with your hands until all of the dough is moistened and forms a ball.

My pie crust is too wet. Can I add more flour?

Add flour a Tablespoon or two at a time until you reach the perfect consistency to roll out.

I love making these little “pie chips” with extra Sourdough Pie Crust pieces. Enjoy!

Sourdough pie crust

Sourdough Pie Crust

Sourdough pie crust is tender, flaky and can stand up to any of your favorite fillings. It's light, buttery and just all around delicious in a savory or sweet pie.
Prep Time 30 mins
Course Dessert, pie
Cuisine American
Servings 2 crusts

Ingredients
  

  • 325 grams all purpose flour divided into 150 grams and 175 grams (about 1 cup/1.25 cups total)
  • 16 grams sugar 1 Tablespoon (see recipe notes)
  • 6 grams salt 1 teaspoon
  • 222 grams unsalted butter 1 cup, chilled
  • 135 grams sourdough discard 100% hydration chilled is best, (1/2 cup)
  • 20-40 grams ice water as needed (about 2-4 Tablespoons)

Instructions
 

  • In a large bowl, mix together 150 grams flour with sugar and salt.
  • Cut the cold, unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (see pictures in the recipe post).
  • Add the remaining 175 grams (1 1/4 cup) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
  • Pour the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
  • Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later. Wrap and freeze for up to 3 months. Use according to pie recipe directions.

Notes

Pie Crust: This recipe makes two 9 inch pie crusts. Use in any pie recipe that calls for a homemade pie crust.
Sourdough Discard: This pie crust recipe works best with chilled sourdough discard straight from the refrigerator. Throw away any “hooch” that has collected on top of the discard. Smell the discard to make sure you are okay with the flavor it will bring (I don’t like to use discard longer than 2 weeks old in my discard recipes because the sour flavor can be overwhelming). Stir the discard and use in the recipe. The extra chill from the cold discard keeps the butter cold as you incorporate it into the crust. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. 
Sugar: For a savory pie crust, decrease the sugar in the recipe to 1 teaspoon or about 5 grams).
Keyword beginner sourdough, sourdough pie crust, sourdough recipe

2 responses to “Sourdough Pie Crust”

  1. Kris Avatar
    Kris

    Looking forward to enjoying this on our Thanksgiving day table! 🥧 🦃❤️🙏🏻😋

  2. […] see cranberries in season at my local grocery store, this is it! Fresh cranberry apple pie with an amazing flaky sourdough pie crust is delicious. The cranberries add a little tartness to the sweet apples, and that hint of almond […]

Leave a Reply

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

2 responses to “Sourdough Pie Crust”

  1. Kris Avatar
    Kris

    Looking forward to enjoying this on our Thanksgiving day table! 🥧 🦃❤️🙏🏻😋

  2. […] see cranberries in season at my local grocery store, this is it! Fresh cranberry apple pie with an amazing flaky sourdough pie crust is delicious. The cranberries add a little tartness to the sweet apples, and that hint of almond […]

Leave a Reply

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie (Sourdough Pie Crust)

Is summer really already over? I love summertime with all the fresh fruits and vegetables in season and while I am excited to make apple crisp, pumpkin spice muffins and soup with cornbread muffins, I don’t quite want to give up my farm fresh tomatoes. Enter Southern Tomato Pie with a delicious sourdough discard pie crust. We still have two weeks left of our CSA box and you can bet I’ll be savoring every last bite of my summer tomatoes by making this “farewell to summer” Southern Tomato Pie.

What is Tomato Pie?

Tomato pie can have different meanings depending on where you live. This tomato pie is not the kind baked on focaccia-style bread or a tart with roasted tomatoes on it. This is Southern Tomato Pie: delicious pie crust, layered fresh tomatoes, fresh herbs and a creamy/cheesy topping that will have you coming back for another slice and dreaming about it through the winter.

Start with the Pie Crust

Southern Tomato Pie can be made with any pie crust. Store-bought, press-in-the-pan or the sourdough discard crust I have listed in the recipe. I love the flavor of sourdough discard in this pie crust. It enhances the cheesy flavor of the creamy topping. I think it’s worth the few extra steps to make when you really want to highlight those summer tomatoes. Whatever crust you use, make sure to par-bake it for 10 minutes in the oven before adding the cheese, layering tomatoes and topping with the creamy mixture.

Sourdough Discard Pie Crust

I love making this pie crust with sourdough discard straight from my refrigerator. The extra chill from the cold discard keeps the butter cold as you incorporate it into the dough. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The discard gives a beautiful, almost cheesy flavor to the pie crust which compliments the tomato pie perfectly. I’m working on compiling a whole post just on this sourdough discard pie crust (it’s so good!) but for now, a simple explanation will suffice:

  • Add the rest of the flour and use the pastry cutter to distribute the flour mixture evenly throughout the dough. It will resemble crumbs.
  • Pour in the chilled sourdough discard and use your hands to incorporate and form the dough into a ball. If the dough is too crumbly, add a Tablespoon of chilled water at a time until the dough forms a ball.
  • Cut crust in half, flatten into a circular shape and refrigerate for 20-30 minutes or up to 3 days. This recipe makes two crusts. You will only need 1 for the tomato pie. You can freeze the crust for up to 3 months. Pull out and refrigerate to thaw before using.
  • On a floured surface, roll out the pie crust, transfer to a 9 inch pie plate and crimp the edges.
  • Prick crust with a fork and bake in a 375 degree Fahrenheit pre-heated oven for 10 minutes before topping and layering.

Drain the Tomatoes

This pie is very difficult to mess up. The tomatoes themselves taste so delicious that you will enjoy Southern Tomato Pie even if they are a little bit juicy. One of the most important steps to keep the bottom of the pie from getting too soggy is draining the tomatoes. To do this, lay the tomatoes flat on paper towel or in a colander. Sprinkle with about a teaspoon of salt and let the tomatoes sit for 20 minutes (or longer for really juicy tomatoes). Once the tomatoes have released some of their juices, blot again with paper towel to get any extra juice. When you slice into the tomato pie, if you have a lot of excess juice, use a paper towel to suck up extra liquid that could get the rest of the crust soggy.

Creamy Topping

One of the highlights of this pie is the creamy topping. Mix together Greek yogurt, mayonnaise, cheddar cheese, mozzarella cheese, chives, spices & herbs in a small bowl. Spread the mixture on top of the tomato pie before baking. As the mixture bakes it turns creamy, melty and is the perfect compliment to those sweet summer tomatoes. You can substitute any fresh herbs you have available to dice and add to the creamy mixture. I also think some crumbled bacon would taste delicious too.

Par-Baking the Crust

I like to par-bake the crust of this tomato pie for 10 minutes. It helps firm up the edges and bake the bottom of the crust because it will be holding a lot of juicy tomatoes. This extra step helps keep the crust from getting soggy (do you hear the refrain..no soggy bottom?? That’s the one thing to worry about with this pie and we take a lot of measures to help keep this from happening). I also sprinkle half of the cheese in this recipe on the bottom of the crust, forming a layer between the crust and drained tomatoes. Mix together 1/2 cup of cheddar cheese and 1/2 cup mozzarella cheese. Spread the cheese over the bottom of the par-baked crust before layering.

Layering the Tomato Pie

  1. Spread the cheese over the bottom of the par-baked pie crust.
  2. Layer the tomatoes and basil around the pie and on top of each other.
  3. Spread the creamy mixture on top of the tomatoes

And that’s it! Bake your beautiful Southern Tomato Pie for about 30 minutes until bubbly and the mixture on top is starting to brown. Let the pie cool just a bit before slicing and enjoy!

Frequently Asked Questions

Can I use a store-bought pie crust for this recipe?

I love the flavor from the sourdough discard pie crust, but a store bought pie crust would work just as well. This press-in-the-pan pie crust is also quick, easy and would work well too.

I want to add meat to this recipe. What should I add?

While I love the fresh tomato flavor in this recipe, I think adding crispy bacon would be absolutely delicious and enhance the tomato flavors. I would add crispy bacon to the creamy filling and layer a little of it between the tomatoes and basil.

My tomato pie is soggy. What did I do wrong?

Make sure that you are draining your tomatoes well. Some varieties of tomatoes are more juicy than others. Let the tomatoes sit longer to drain next time. Soak up any excess juices with paper towel before adding them to the pie and when you cut into the pie, soak up any juices with paper towel to keep the crust from getting soggy.

Can I use a different type of cheese in this recipe?

You can use any cheese you would like. I like the mild, creaminess of mozzarella with the sharp cheddar flavor, but if you have a different favorite, feel free to substitute that in instead.

How should I store leftover Southern Tomato Pie?

Store leftover slices of pie in the refrigerator for 3-4 days. Warm up a little to enjoy.

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie featuring juicy garden tomatoes, fresh herbs, a creamy topping and a delicious sourdough discard pie crust is the perfect summer dish. Whether you're knee-deep in homegrown tomatoes or saying farewell to summer, this southern tomato pie will be a tomato lover's new favorite dish.
Prep Time 40 mins
Cook Time 40 mins
Course Main Course, pie
Cuisine American
Servings 1 9 inch pie

Ingredients
  

Sourdough Discard Pie Crust

  • 2 1/4 cups flour divided, (325 grams)
  • 1 teaspoon salt
  • 1 teaspoon sugar optional
  • 1 cup unsalted butter chilled (227 grams)
  • 1/2 cup sourdough discard (135 grams) see recipe notes
  • 4-8 Tablespoons ice water

Southern Tomato Pie

  • 3 large tomatoes thinly sliced
  • 1/4 cup fresh basil chopped
  • 1/4 cup Greek Yogurt
  • 3 Tablespoons mayonnaise
  • 1 cup mozarella cheese 1/2 cup reserved for topping
  • 1 cup sharp cheddar cheese 1/2 cup reserved for topping
  • 2 Tablespoons chives or green onion chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon oregano

Instructions
 

Sourdough Discard Pie Crust

  • To a bowl, mix together 1 cup (150 grams) of flour with the salt and sugar.
  • Cut the unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (see pictures in the recipe post).
  • Add the remaining 1 1/4 cup (175 grams) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
  • Add the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
  • Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later. You will only be using 1 pie crust for this recipe. Save the other crust to use for a sweet or savory pie in the freezer for up to 3 months (thaw in the refrigerator before using).

Southern Tomato Pie

  • While the pie crust chills, prepare the tomatoes and pie filling: Wash and dry the large tomatoes. Slice thinly and spread tomatoes on a paper towel or in a colander. Sprinkle with a teaspoon of salt and let tomatoes sit for about 20 minutes to drain.
  • Pre-heat the oven to 375 degrees.
  • Chop fresh basil into small pieces and set aside. In a small bowl, mix together 1/2 cup of cheddar cheese with 1/2 cup mozzarella cheese. Set aside.
  • Mix together the Creamy Tomato Pie Topping: 1/4 cup Greek Yogurt, 3 Tablespoons mayonnaise, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, chopped chives (or green onion), salt, garlic powder, ground pepper and oregano.
  • Remove the pie crust from the refrigerator. Roll out on a floured surface and transfer into a 9 inch pie plate. Crimp the edges and prick the bottom of the pie crust with a fork. Pre-bake the pie crust for 10 minutes at 375 degrees.
  • While the crust is pre-baking, pat the tomatoes with paper towel and soak up all the excess juices from the tomatoes. The more you drain the tomatoes, the less "juicy" and soggy the pie will be.
  • After 10 minutes, remove the pie pan from the oven and spread the reserved cheddar/mozzarella cheese over the bottom of the pan. Next, layer the tomatoes around the pie, sprinkling with fresh basil as you go. Overlap the tomatoes until you've used all of the tomato slices.
  • Spread the creamy topping on top of the tomatoes, covering the entire pie. Bake for 30 minutes at 375 degrees Fahrenheit.
  • Allow the pie to cool before cutting and serving. If the tomatoes are especially juicy when you cut into the pie, soak up some of the juice with a paper towel so it doesn't get the crust soggy. Enjoy a slice of summer on a plate!

Notes

Sourdough Discard Pie Crust: This pie crust recipe works best with chilled sourdough discard straight from the refrigerator. Throw away any “hooch” that has collected on top of the discard. Smell the discard to make sure you are okay with the flavor it will bring (I don’t like to use discard longer than 2 weeks old in my discard recipes because the sour flavor can be overwhelming). Stir the discard and use in the recipe. The extra chill from the cold discard keeps the butter cold as you incorporate it into the crust. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The discard gives a beautiful, almost cheesy flavor to the pie crust which complements the tomato pie perfectly.
Tomatoes: This recipe works well with any variety of summer tomatoes. Some tomatoes are more juicy than others. Make sure to thoroughly drain and dry your tomatoes or else they can make the crust soggy.
Additional Ingredients: This Tomato Pie would be incredible with some crumbled bacon added into the creamy filling or layered throughout the pie. It’s also very adaptable to any fresh herbs you have in your garden.
Keyword savory pie, sourdough crust, sourdough discard recipe, sourdough pie crust, southern tomato pie, tomato pie

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Southern Tomato Pie (Sourdough Pie Crust)”

  1. Kris Avatar
    Kris

    Amazing! This is exactly the recipe I was looking for! Thank YOU! 😍🍅🥧😋

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Easy Apple Crisp

Apple picking is on the top of our family’s list as a favorite fall activity. We spent Labor Day weekend in Michigan this year and enjoyed a day at Crane’s Orchard where we picked over 100 pounds of apples! We’ve been enjoying this apple crisp recipe on repeat. It is delightful and full of our favorite fall flavors. This apple crisp is so easy to throw together, the hardest part is deciding if you want to take the time to peel the apples! Eat it warm with a scoop of ice cream for dessert or room temperature for breakfast the next day. No judgement here! This easy apple crisp is a crowd pleaser and a family favorite.

Peeling and Slicing the Apples

We prefer our apple crisp with peeled apples, though if you don’t mind the texture and taste of the skin, it would save you a bit of time and still taste good leaving them on. You can use a vegetable peeler to peel apples but if you really want something that makes peeling apples easy and fun, I highly recommend one of these apple peelers (affiliate link). They work perfectly to peel and slice your apples. I love the uniform slices for baking and dehydrating. Side Note: we love this dehydrator for apples. Once the apples are peeled and sliced, I cut them into small chunks and pour them in a baking dish. Keep the apple chunks about the same size as you chop them for even baking.

One Bowl, One Baking Dish

As a busy mom, I love recipes that only require one bowl. These one-bowl pumpkin muffins or this sourdough gingerbread cake are some of my favorite one-bowl recipes. Less dishes to wash just makes me love a recipe even more. In this apple crisp, I mix the apples together with the sugar and spices directly in the baking pan. Sometimes I’ll use a bowl to mix the apples together, dump that mixture in the baking pan and then use the same bowl to mix up the crumb topping. Either way, one bowl is the way to go for this simple apple crisp.

Soft or Melted Butter

For the apple crisp topping, I like to use very soft or melted butter. Mix the butter with the brown sugar, cinnamon, salt, flour and oats until you get a crumbly topping. If your topping feels too dry you can add another small pat of butter to help moisten it a bit. Crumble the topping on top of the apple crisp.

Glass Pan or Metal Pan?

Should apple crisp be baked in a glass pan or a metal pan? I love my metal USA pans but apple crisp is really best baked in a glass pan. Metal pans are perfect for cakes, brownies, cookies and biscuits while cobblers and fruit crisps fare better with glass pans. Glass pans take longer to heat up, which make them perfect for anything you bake for a longer length of time at a moderate heat (in this case, about an hour). This is the glass pan that I use most frequently in my kitchen (affiliate link). If you don’t have a glass pan, a metal pan will work in a pinch.

I hope you enjoy this delicious treat. It’s quick, easy and perfect to share with family or friends on a cold fall night. We love dolloping a big scoop of ice cream on top for an extra indulgent dessert.

Frequently Asked Questions

What Apples Should I use in Apple Crisp?

Any tart apple or a combination of tart apples work well in this apple crisp. I’ve used Granny Smith, Honeycrisp and McIntosh with great results.

How should I store leftover apple crisp?

Leftover apple crisp can be covered and left on the counter for 24 hours. After that, stick it in the fridge for a couple of days and reheat as needed.

Do I have to add almond extract?

You don’t have to add the almond extract, but it adds a subtle flavor that complements the apples and enhances the flavor.

Can I use other fruit instead of apples?

This crisp would work well for a variety of fruits. Berries would be great and you could even use peaches during peach season. We love mixing cranberries in with the apples for a beautiful tart flavor. It’s perfect for fall.

Easy Apple Crisp

The perfect fall dessert. Sweet, tart apples topped with a delicious oat topping and baked low and slow. Top this apple crisp with vanilla ice cream and you have the perfect taste of fall!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 9 people

Ingredients
  

Apple Filling

  • 4 large apples see recipe notes
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon lemon juice squeeze of about half a lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional but delicious
  • pinch of salt

Apple Crisp Topping

  • 6 Tablespoons unsalted butter softened or melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup all purpose flour
  • 3/4 cup old fashioned oats

Instructions
 

  • Preheat the oven to 350 degrees. Lightly grease an 8 by 8 glass baking dish (affiliate link) with butter or non-stick cooking spray . Set aside.
  • Using an apple peeler (affiliate link), peel, core and slice the apples. Chop into chunks and pour into the glass pan.
  • Sprinkle the brown sugar, cornstarch, cinnamon and salt over the top of the chopped apples. Add the lemon juice, vanilla extract and almond extract. Toss together with a spoon until the apples are completely coated.
  • To a small bowl, mix together the butter, brown sugar, salt, cinnamon, flour and oats until it forms a crumbly topping. The mixture will be crumbly but should clump together. If it is too crumbly, add another half Tablespoon of butter. Press the crumb mixture on top of the chopped apples. Place in preheated oven.
  • Bake apple crisp for 50-60 minutes until the juices from the apples are bubbling around the edges. Pull out and serve warm with a scoop of ice cream if desired. Enjoy!

Notes

Apples: My favorite apples to use are Honeycrisp or Granny Smith. Sometimes I will mix a few of these tart and tangy apples with a few Fuji or Gala apples (really any apples I have in my fridge). 
Keyword apple crisp

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Fried Apple Hand Pies

One of our favorite spots to visit, go for lunch and hang out for an afternoon is a local orchard near our home. It has land as far as the eye can see, pick-your-own fruits as the season permits and apple orchards brimming with blossoms and fruit in the fall. They make incredible fried apple hand pies filled with fresh apple (and sometimes strawberry rhubarb, and peach when the season permits). Hot from the fryer and dipped in a sweet sugar glaze, these apple hand pies are always a favorite of anyone who visits. If they make it home, we like to reheat them a little and add a dollop of vanilla ice cream on top for a practically perfect fall treat. 

Jump Directly to the Recipe for Fried Apple Hand Pies