Sour Dough Cran-apple Pie Crust From Scratch

Berta Lily
by Berta Lily
1 pie
1 hr 10 min

This year I decided I would make my own pie from scratch and it was AMAZING!!! I impress even myself sometimes. I decided I wanted to make the crust out of sourdough since I am on a big sourdough kick these days.

Start with one cup all purpose flour.

Then shred 1 stick of butter using a cheese grater.

Add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 cup sour dough discard, and 1 teaspoon white vinegar and mix it all together until it begins to come together. If it is not coming together after a few minutes of mixing, you can add a tablespoon of water but you don't want it too wet!

Wrap it in wax paper and using a rolling pin to roll it out into a square.

Stick it in the fridge for 2 hours or over night.

For the filling, peel and slice 5 apples and place in a pot.

Add 1/2 cup sugar, 1/2 cup brown sugar, 1 squeezed lemon, some lemon zest (optional), 1 cup cranberries, and 1 tablespoon vanilla extract.

Cook for 30 minutes and let cool.

Roll out the dough and place in a pie dish.

Fill the pie.

If you need dough on top like for an apple pie you will need double the dough recipe. For a pumpkin where you only need the crust you will only need one.

Slice air vents and pinch the sides. Sprinkle a little sugar on top and coat with cream or sour cream.

Bake at 425 for 25 minutes. Check to make sure it isn't becoming overly browned.

Sour Dough Cran-apple Pie Crust From Scratch
Recipe details
  • 1  pie
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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For the curst - one side of the pie
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 stick butter 8 oz
  • 1/2 cup sour dough discard
  • 1 teaspoon white vinegar
  • if you only need the crust like for a pumpkin pie you will only need one portion
For the filling
  • 5 peeled and sliced apples
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 squeezed lemon
  • 1 cup cranberries
  • 1 tablespoon vanilla extract
For the crust
mix all the ingredients and mix by had until it comes together
wrap in wax paper and roll out using a rolling pin
chill in fridge for 2 hours or overnight (can last a few days)
take out of fridge and roll out and place in pie dish
For the filling
place all ingredients in a pot and cook for 30 minutes until apples break down and cranberries begin to pop
let cool then fill the pie dish and place the top of the pie over it
pinch the ends and cut vent holes
sprinkle sugar on top and a little sour cream
bake for 25 minutes at 425