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Nourish Across Borders

Sourdough Apple Bundt Pie

A perfect pie made for crust lovers!

This apple pie is a dream for crust lovers, combining a flaky, buttery base with a spiced, tender apple filling. The use of a gluten-free sourdough crust adds depth of flavor and a lightly tangy note that complements the sweetness of the apples, while the aromatic spices—cinnamon, cardamom, and nutmeg—create a warm, comforting aroma throughout the kitchen. The lattice top not only adds a beautiful visual finish but also allows the filling to bubble and caramelize, producing a pie that is as visually stunning as it is flavorful.

Nutritionally, this pie offers a thoughtful balance of natural sweetness, fiber, and antioxidants. Apples provide vitamin C, dietary fiber, and phytonutrients, while the combination of butter and sourdough crust contributes healthy fats and a satisfying texture. Coconut sugar adds gentle sweetness without causing large spikes in blood sugar, and the warming spices lend antioxidant and anti-inflammatory benefits. This pie delivers indulgence and comfort while incorporating ingredients that bring both flavor and subtle nutritional value to the table.

Ingredients

Pie Crust

  • 2 cups gluten-free all purpose flour
  • 1 cup cold butter, grated or finely cubed
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1 tbsp honey
  • 2 tsp apple cider vinegar
  • 1 cup gluten-free sourdough starter

Filling

  • 2 1/2 cups water
  • 1 tbsp lemon juice
  • 1 cup coconut sugar
  • 1/4 cup cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp nutmeg
  • 5 granny smith apples, peeled and thinly sliced

Egg Wash

  • 1 egg yolk

Instructions

  1. Mix all of the pie crust ingredients together & refrigerate for an hour.
  2. Roll out the dough and line a greased bundt pan with 3/4 of the dough. Save the remaining dough for the lattice top.
  3. For the filling, bring the water, lemon juice, sugar, cornstarch & spices to a boil.
  4. Once boiling, add in the apples and simmer for 10 minutes over medium heat.
  5. Pour the filling into the bundt pan, then cut the remaining dough into strips and assemble your lattice.
  6. Brush the egg yolk on top of the crust, and bake for 20 minutes at 375.
  7. Lower the heat to 350, and bake for an additional 30-35 minutes.