Ingredients:

  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 0.5 cup sourdough discard
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 4 tbsp ice water
  • 6 large Granny Smith or Honeycrisp apples, peeled and sliced
  • 0.75 cup brown sugar, packed
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter, diced
  • 0.25 tsp nutmeg
  • 1 large egg
  • 1 tbsp coarse sugar

Instructions:

  1. Pulse the flour, sugar, and salt in a food processor until combined.
  2. Add the chilled, cubed butter and pulse in short bursts until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining.
  3. Add the sourdough discard and pulse until the dough just begins to clump.
  4. Add ice water one tablespoon at a time, pulsing after each addition, until the dough holds together when pressed.
  5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
  6. Prepare the filling by tossing sliced apples with brown sugar, flour, cornstarch, cinnamon, lemon juice, and nutmeg.
  7. Roll out the first dough disc and fit it into a 9-inch pie dish; fill with the apple mixture and dot with diced butter.
  8. Roll out the second disc to cover the pie, seal the edges, and cut vents in the top.
  9. Brush the top with beaten egg wash and sprinkle with coarse sugar.
  10. Bake for 60 minutes until the crust is mahogany-colored and the filling is bubbling.