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- The Perfect Sourdough Fruit Pie
This fruit pie features a flaky sourdough pie crust filled with your favorite fruits. Perfect for showcasing summer berries or fall apples!
Prep time: 30 minutes & cook time: 45 minutes
Serves: 1 Pie
For the sourdough pie crust:
2 1/2 cups GF all-purpose flour
1 teaspoon salt
1 cup cold butter, cut into small pieces
1/2 cup GF sourdough starter
4-6 tablespoons ice water
For the fruit filling:
4 cups sliced fruit (such as apples, peaches, berries, etc.)
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
Instructions
Whisk the flour and salt in a large bowl to make the sourdough pie crust. Cut in the butter using a pastry cutter or two knives until the mixture
resembles coarse crumbs.
Add the sourdough starter and 4 tablespoons of ice water to the flour mixture and stir until a rough dough forms. If the dough is too dry, add more ice water, 1 tablespoon at a time, until the dough comes together.
Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim any excess dough from the edges.
In a large bowl, toss together the sliced fruit, sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if using) until well combined.
Spoon the fruit mixture into the pie crust, mounding it slightly in the center.
Roll out the second dough disk into a 12-inch circle. Place the dough over the filling and trim any excess dough from the edges. Crimp the edges of the pie to seal.
Cut several slits in the top crust to allow steam to escape during baking.
Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 1 hour before serving.
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