This cinnamon maple sourdough apple pie is the perfect healthy apple treat for fall. With no white sugar, fermented grains and whole ingredients, it can be served for both breakfast and dessert.
Get the printable recipe on the blog- https://www.farmhouseonboone.com/farmhouse-on-boone/cinnamon-maple-sourdough-apple-pie
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Our family just came back from a trip to beautiful southern Missouri to canoe down the Current river, swim in the ice cold water and take in the bluffs and wild horses. Safe to say we’re still enjoying the last bits of summer.
I’m not really ready for it to be over, but the cool morning temps and shorter days remind me that the seasons are changing.
The open signs are out on all the you-pick apple places in our area and a few local farmers have a stand set up at the end of our street.
Fall is definitely upon us.
All things Sourdough
If you know me well, you know I love my sourdough. I use it to make our Saturday morning pancakes, whole grain bread and tortillas.
If you are coming over from one of the other bloggers in this apple recipes blog hop, you may wonder what the heck I am even talking about!
Why sourdough
Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.
Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter.
Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface.
Once you’ve experienced homemade sourdough baked goods, store bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.
Ever since I started making my Sourdough Skillet Dinner, that’s filled with savory meats, veggies and herbs, and topped with a sourdough bread mixture, I’ve wondered what a sweet version would taste like.
This apple pie version took a little tinkering, but the end result is so worth it!
Its sweetened with maple syrup and spiced up with cinnamon and nutmeg.
Its great for a dessert topped with vanilla ice cream. Try the vanilla version of my date sweetened ice cream. I’m all about avoiding wh…
Get the rest of the article and printable recipe on the blog- https://www.farmhouseonboone.com/farmhouse-on-boone/cinnamon-maple-sourdough-apple-pie
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