What could be more American than a classic apple pie! Why not take this dessert to a new level by making Candied Apple Pie! This pie is so delicious and best of all it has a caramel layer with pecans on the crust. You will never make a regular apple pie again!

On the old homestead we had an orchard of fruit trees. The last trees we picked were the Cortland Apples and Yellow Delicious. These apples made wonderful applesauce and pies. I loved to mic different varieties which gave the best flavor.

If you have been following my blog for any amount to time you will realize that I love to use sourdough. You would never know that this flakey pie crust has sourdough starter added to it. The dough is wrapped in plastic wrap and refrigerated for 24 hours before using which makes it easy to handle. This pie crust is flakey and oh so tender and just perfect for apple pie.

This old pie plate brings bake many memories of baking with my mom. I still love the way this pie plate bakes and use it quite frequently.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

This sourdough starter is over 10 years old and is the mother of thousands of starters that have been sent and given to people.

You can make your own sourdough starter by following these directions Making a Sourdough Starter or you can purchase one from my blog store.

Candied Apple Pie, SF, THM XO

• Sourdough Pie Crust
• 1 cup and 2 tablespoons white whole wheat flour
• 1/2 cup oat flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/4 cup lard, coconut oil, or butter
• 1/2 cup sourdough starter, unfed works well
• 1/4 cup water, add an additional tablespoon water if dough is too dry
• Apple Filling
• 6 cups peeled, sliced apples
• 2 tablespoons Brown Sugar Sweetener or Gentle Sweet
• 2 tablespoons oat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter
• Pecan Topping
• 2 tablespoon butter
• 2 tablespoons Brown Sugar Sweetener
• 1 1/2 tablespoons cream
• 1/4 cup chopped pecans
• Pie Crust: In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the pie dough is mixed. Transfer pie dough to a covered bowl or wrap tightly with saran wrap.
• Room Temperature Ferment: allow dough to ferment for 7 hours at room temp.
• Cold Ferment: place dough in the fridge for 24 hours. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 3.5 hours fridge ferment.
• I prefer doing 3.5 hours of room temperature ferment and then it put the dough in the fridge for 10-12 hours.
• We process hogs and render lard from the fat. Lard make the best pie crust.
• Apple Filling: Preheat the oven to 350 degrees. Roll 2/3 of the dough out to fit into a 9-inch pie pan. Set aside. Combine apples, sweetener, cinnamon, flour, and salt together. Pour apple filing into the pie crust. Dot with butter pieces. Roll out remaining pie dough. Place it over the apple filling. Trim and flute the pie crust edges. Bake pie for 45 minutes or until apples are fork tender.
• Pecan Topping: Melt butter in a sauce pan. Add sweetener and cream. Cook until bubbly. Add pecans. Pour over baked apple pie. Return pie to the oven for 2 minutes. Remove pie and allow it to cool.

Here the flours and lard have been combined together. I just mix it until it gets crumbly like this.

The starter and water are blended together. This makes it easier to mix the starter into the flour crumbles.

Here is the pie dough after all the ingredients are mixed together. I prefer a soft pie dough so sometimes I do need to add 1 tablespoon more water to get it just right.

Roll 2/3 of the dough out to fit into a 9-inch pie pan. Set aside.

Combine apples, sweetener, cinnamon, flour, and salt together. Pour apple filing into the pie crust.

Roll out remaining pie dough. Place it over the apple filling. Trim and flute the pie crust edges

Bake pie for 45 minutes or until apples are fork tender.

Melt butter in a sauce pan. Add sweetener and cream. Cook until bubbly. Add pecans.

Pour over baked apple pie. Return pie to the oven for 2 minutes. Remove pie and allow it to cool.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

I love my Kitchen Aid Mixer I’ve had it for 28 years and it still works great. I mix all my pie crust with my mixer.

KitchenAid Hand Blender — I use my hand blender every day. It works well to blend coffee, sauces, ect.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

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Candied Apple Pie, THM XO, SF

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 45 minutes

Fermenting time 1 day

Servings 8

Author Glenda Groff

Ingredients

• Sourdough Pie Crust
• 1 cup and 2 tablespoons white whole wheat flour
• 1/2 cup oat flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/4 cup lard coconut oil, or butter
• 1/2 cup sourdough starter
• 1/4 cup water add an additional tablespoon water if dough is too dry
• Apple Filling
• 6 cups peeled sliced apples
• 2 tablespoons Brown Sugar Sweetener or Gentle Sweet
• 2 tablespoons oat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon sat
• 1 tablespoon butter
• Pecan Topping
• 2 tablespoon butter
• 2 tablespoons Brown Sugar Sweetener
• 1 1/2 tablespoons cream
• 1/4 cup chopped pecans

Instructions

1. Pie Crust: In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the pie dough is mixed. Transfer pie dough to a covered bowl or wrap tightly with saran wrap.
2. Room Temperature Ferment: allow dough to ferment for 7 hours at room temp.
3. Cold Ferment: place dough in the fridge for 24 hours. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 3.5 hours fridge ferment.
4. I prefer doing 3.5 hours of room temperature ferment and then it put the dough in the fridge for 10-12 hours.
5. We process hogs and render lard from the fat. Lard make the best pie crust.
6. Apple Filling: Preheat the oven to 350 degrees. Roll 2/3 of the dough out to fit into a 9-inch pie pan. Set aside. Combine apples, sweetener, cinnamon, flour, and salt together. Pour apple filing into the pie crust. Dot with butter pieces. Roll out remaining pie dough. Place it over the apple filling. Trim and flute the pie crust edges. Bake pie for 45 minutes or until apples are fork tender.
7. Pecan Topping: Melt butter in a sauce pan. Add sweetener and cream. Cook until bubbly. Add pecans. Pour over baked apple pie. Return pie to the oven for 2 minutes. Remove pie and allow it to cool.