These Sourdough Apple Pie Bars are a delicious dessert that is just as tasty, but easier than making a traditional apple pie. These bars have a shortbread crust layer, topped with a diced (or sliced) apple mixture, and a crumble topping. With less than 30 minutes of hands-on time, you'll have dessert ready in a flash!
Why you'll love this recipe
- The shortbread crust is a delicious, buttery layer, and is so much easier than making a traditional pie crust! This is also used for the crumb topping.
- This recipe uses sourdough discard, but you could easily modify it to use active sourdough starter if you prefer.
- Use your favorite apples in this recipe to suit your taste.
- You can make this recipe without having to peel the apples (my least favorite thing to do!).
- If you like a dessert bar, try these Sourdough Discard Mango Bars and Sourdough Chocolate Chip Cookie Bars.
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Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Apples: Use your favorite type of apples for this recipe! Honeycrisp, Jonagold, Pink Lady, and Braeburn apples are all great options.
- Sourdough discard: The sourdough discard should be unfed, and ideally cold, straight from the refrigerator for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Pecans: Toast the pecans before adding them to the shortbread mixture. It gives them an even better flavor!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use different apples - Use different apples or a mix of apple types for a different flavor profile.
- Add cranberries - Add 1 cup of fresh or frozen cranberries to the filling mixture. Cook the cranberries with the apples in the skillet to release some of the juices.
- Looking for other apple dessert recipes? Try this Sourdough Discard Apple Pull Apart Bread and these Sourdough Discard Apple Cinnamon Rolls.
How to Make Sourdough Apple Pie Bars
There are only a few simple steps to bring these apple pie bars together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine the dry ingredients for the crust, then add the sourdough discard and cold butter.
- Step 2: Use a pastry cutter or a fork to mix the dough ingredients together. It should be crumbly (we love those butter chunks!) but not dry.
- Step 3: Press half the dough into the base of a 9x9-inch baking pan. Bake for 15 minutes, then set aside.
- Step 4: Dice the apples and toss with lemon juice.
- Step 5: Combine and cook the apples and other filling ingredients for 8-10 minutes until the liquid becomes jammy.
- Step 6: Spread the apples onto the baked crust layer. Top with remaining crust crumbles, and sprinkle with turbinado sugar. Bake until golden and bubbly.
Expert Baking Tips
- Dice the apples to avoid having to peel them. If you'd rather use apple slices, you can, but then I do recommend peeling.
- In an apple mood? Try these Sourdough Apple Muffins, too!
- The shortbread crust should be crumbly but not dry. If it seems too dry, add a bit more butter to help bring it together.
- If you like a shortbread recipe, try these Sourdough Discard Shortbread Cookies!
- Use ½ of the shortbread crust for the base, and the remaining half for the crumble topping.
- Baking the crust before adding the apple layer prevents the crust from soaking up too much liquid from the apples and getting gummy.
Storage
Refrigerator Storage: Store the cooled bars in an airtight container in the refrigerator for up to 3 days.
Freezer Storage: Store the cooled bars in an airtight container or freezer-safe bag for up to 3 months. Place a piece of parchment paper or wax paper between layers of bars to keep them from sticking to each other. Thaw to room temperature, then serve.
Recipe FAQs
This is going to be about personal preference, but for me, if the apples are diced, they don't need to be peeled. If the apples are sliced, they do need to be peeled.
Much like making an apple pie, there are many varieties that will work well here! Try Honeycrisp, Jonagold, Pink Lady, or Braeburn apples. Granny Smith also works well, especially when mixed with another variety!
More Sourdough Discard Dessert Recipes
If you tried these Sourdough Apple Pie Bars or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Apple Pie Bars
Ingredients
For the Filling
- 4 large apples diced
- 1 Tablespoon lemon juice
- 2 Tablespoons unsalted butter
- ⅓ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
For the Crust & Crumble
- 1 ¾ cup all-purpose flour
- ½ cup pecans toasted and chopped
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 14 Tablespoons unsalted butter cold and cut into chunks
- 200 grams (about ¾ cup) sourdough discard cold and unfed
- Turbinado sugar for topping
Instructions
- Preheat the oven to 375℉ (190℃). Bake the pecans for 6 minutes, then set aside to cool. Line a 9x9-inch baking pan with parchment paper and set aside.
- Make the Crust. In a large bowl, whisk together flour, chopped pecans, sugars, cinnamon, and salt. Add the cubed butter and sourdough discard. Use a fork or pastry cutter to combine the ingredients. The dough will be crumbly (we love those butter chunks!) but not dry.
- Press half the dough into the prepared baking pan. Place the remaining dough (for the crumble topping) in the refrigerator. Bake the crust in the baking pan for 15 minutes, then set aside.
- Make the Filling. While the crust is baking, core and dice* the apples, then toss in a large bowl with the lemon juice.
- In a large skillet or sautée pan, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and nutmeg. Stir to combine. Cook the apple mixture for 8-10 minutes, releasing the juices, until the liquid becomes slightly jammy.
- Assemble the bars. Spread the apple mixture evenly over the baked crust in the 9x9-inch baking pan. Crumble the remaining crust mixture on top, making sure you can still see some of the apple layer. Sprinkle with turbinado sugar.
- Bake for 40-45 minutes until the top is browned and the apples are bubbling. Let cool at least 1 hour before serving. (If you want to speed up the cooling, let cool for 30 minutes at room temperature, then 30 minutes in the refrigerator).
Jessica Vogl says
These are so delicious and completely fit the bill if I'm in the mood for an apple pie, but don't want to make a pie crust!