Sourdough Discard Apple Turnovers
Flaky, golden sourdough pie pastry packed with tender, spiced diced apples in a thick, rich cinnamon-caramel sauce. Using sourdough discard adds a subtle depth of flavor and tender flaky layers that pair beautifully with warm apple pie spices!
Prep Time: 40 mins | Chill & Macerate Time: 1 hr | Bake Time: 20–25 mins | Yield: 8 generous turnovers
Quick Baking Tips & Fun Fact
Fun Fact
Turnovers have been baked across Europe for centuries, traditionally known as hand pies or pasties! Using sourdough discard in pie crust is a modern baker's favorite zero-waste technique—the natural acidity in the sourdough starter tenderizes the gluten in the flour, making the crust extraordinarily tender and flaky without adding a sour bite.
Key Baking Tips
Macerate for Non-Soggy Crusts: Letting your diced apples sit with the sugar, spices, and lemon juice draws out their natural juices before baking. Thickening this juice on the stove into a glossy syrup ensures your turnovers are bursting with flavor without leaking watery liquid that ruins the crust!
Grate Frozen Butter: Grating frozen butter directly into your flour mixture creates small, even butter flecks. As the water in these butter flecks evaporates during baking, it creates hundreds of airy, flaky pastry layers.
Seal & Vent Firmly: Crimp the edges of your dough pockets tightly with a fork so the sweet filling doesn't bubble out. Always cut a small slash or vent on top of each turnover so steam can escape freely while baking!
Ingredients
Sourdough Discard Pie Crust (Double Batch for 8 Turnovers)
320g All-Purpose Flour
6g Salt
30g Granulated Sugar
190g Sourdough Starter (discard or active)
226g Unsalted Butter (cold)
4–8 tbsp Ice Cold Water (added as needed)
Spiced Diced Apple Filling
5 Green Granny Smith Apples (peeled, cored, and finely diced)
1.5g Salt
90g Lemon Juice
220g Light Brown Sugar
6.4g Ground Cinnamon
28g Cornstarch + 52.5g Water (whisked into a slurry)
42.5g Unsalted Butter
Egg Wash & Finishing Sugar
1 Large Egg + 1 tbsp Milk or Water (whisked)
Coarse sparkling sugar or turbinado sugar (for sprinkling)
Equipment & Supplies Used
Step-by-Step Instructions
Make & Chill the Sourdough Pie Crust
Combine Dry Base & Starter: In a large bowl, whisk together the all-purpose flour (320g), salt (6g), and granulated sugar (30g). Add the sourdough starter (190g).
Grate Butter & Combine: Using a box grater, grate the frozen butter (226g) directly into the flour mixture. Gently mix with a fork or cut together on a work surface using a bench scraper until you see flecks of butter throughout.
Form & Chill: Drizzle in ice-cold water 1 tablespoon at a time just until the dough holds together when pressed. Divide into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Macerate Apples & Cook Filling Syrup
Macerate Diced Apples: In a large bowl, toss the diced apples with salt (1.5g), lemon juice (90g), light brown sugar (220g), and cinnamon (6.4g). Let sit at room temperature for 30 minutes to release their juices.
Strain & Thicken Syrup: Strain the accumulated juice from the apples directly into a medium saucepan. Bring the juice to a boil over medium heat. Whisk together the cornstarch (28g) and water (52.5g) to create a slurry, then stir it into the boiling liquid until thick and glossy.
Finish Filling: Remove the pan from heat, stir in the butter (42.5g) until melted, and pour the warm thickened syrup back over the diced apples. Mix well and let cool completely before filling.
Roll, Fill, Seal & Bake
Roll & Cut Squares: On a lightly floured surface, roll out one disc of chilled dough into a large square roughly $\frac{1}{8}$-inch thick. Cut into 4 equal 5-to-6-inch squares. Repeat with the second disc of dough to yield 8 squares total.
Fill & Fold: Preheat your oven to 400°F (200°C). Scoop a generous mound of apple filling into the center of each square. Lightly brush the edges with water or egg wash, fold one corner over to form a triangle, and press the edges firmly to seal.
Crimp, Vent & Bake: Place turnovers on parchment-lined baking sheets. Crimp the edges tightly with a fork, brush the tops lightly with egg wash, sprinkle with coarse sugar, and cut 2 small slashes on top for steam vents. Bake at 400°F (200°C) for 25 to 30 minutes until deep golden brown and flaky. Let cool on a rack.
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
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Not at all! The sourdough discard provides a very subtle tangy richness that balances the sweet cinnamon-apple filling, but it won't make the pastry taste sour. Its main job is to create ultra-tender, flaky pastry layers!
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Yes! You can prepare the sourdough pie dough up to 2 days in advance and keep it wrapped in the fridge. The diced apple filling can also be prepared and refrigerated 1–2 days ahead so it's pre-chilled and ready to assemble.
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Absolutely! Assemble, crimp, and cut steam vents into the turnovers, then freeze them on a baking sheet until solid. Transfer to an airtight freezer bag for up to 3 months. Bake straight from frozen at 400°F (200°C) for 32–37 minutes (no need to thaw first!).
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Store leftover turnovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To restore their crispiness, warm them in a 350°F (175°C) oven or toaster oven for 5–8 minutes!
