Chef Chango Cooks

Chef Chango Cooks

Share

🍏 I picked all these apples from my mom’s garden… so let’s make an apple pie 🥧✨

🧈 Sourdough Discard Pie Crust (double crust)
	•	250g (2 cups) all-purpose flour
	•	½ tsp salt
	•	1 tbsp sugar (didn’t measure 😅)
	•	170g (¾ cup) cold unsalted butter
	•	100g (½ cup) sourdough discard
	•	1-2tbsp ice water

👉 Mix flour, salt, sugar → cut in butter → stir in discard → add ice water just until it comes together. Divide in 2 discs, wrap, and chill (I left mine overnight).

⸻

🍎 Apple Filling (standard recipe)
	•	~900g (2 lbs) apples
	•	eyeballed coconut sugar to taste
	•	1 ½ tsp cinnamon
	•	¼ tsp nutmeg
	•	Pinch of salt
	•	2 tbsp lemon juice
	•	2 tbsp flour+few tbsp sourdough starter
	•	2-3 tbsp butter

👉 Toss apples with lemon, sugar, spices, thickener, butter. Normally bake raw, but I cooked mine down with butter, flour + starter, zest strips, and lemon juice until thick but not mushy. Let chill overnight.

⸻

🎨 Assembly & Bake
	•	Bottom crust rolled out, filling added
	•	I cut uneven rustic strips with a ravioli cutter (my first patterned crust 🥹💕)
	•	Brushed with egg yolk + cane sugar
	•	Baked at 375°F for ~1 hour → I covered the top halfway so it didn’t overbrown. Next time: no cookie sheet under the glass dish (my bottom crust stayed a little pale).

✨ Served with vanilla ice cream… pie was gone in one sitting!
🍅 Thinking of using the same sourdough crust for a quiche with my garden tomatoes next 🌱

⸻

#sourdoughdiscard #applepie #homemad #sourdough #fallbaking #bakingreels #fromscratch #pie #cozyrecipes #bakingathome #fallbaking #fyp #fypシ #momlife 09/11/2025

🍏 I picked all these apples from my mom’s garden… so let’s make an apple pie 🥧✨ 🧈 Sourdough Discard Pie Crust (double crust) • 250g (2 cups) all-purpose flour • ½ tsp salt • 1 tbsp sugar (didn’t measure 😅) • 170g (¾ cup) cold unsalted butter • 100g (½ cup) sourdough discard • 1-2tbsp ice water 👉 Mix flour, salt, sugar → cut in butter → stir in discard → add ice water just until it comes together. Divide in 2 discs, wrap, and chill (I left mine overnight). ⸻ 🍎 Apple Filling (standard recipe) • ~900g (2 lbs) apples • eyeballed coconut sugar to taste • 1 ½ tsp cinnamon • ¼ tsp nutmeg • Pinch of salt • 2 tbsp lemon juice • 2 tbsp flour+few tbsp sourdough starter • 2-3 tbsp butter 👉 Toss apples with lemon, sugar, spices, thickener, butter. Normally bake raw, but I cooked mine down with butter, flour + starter, zest strips, and lemon juice until thick but not mushy. Let chill overnight. ⸻ 🎨 Assembly & Bake • Bottom crust rolled out, filling added • I cut uneven rustic strips with a ravioli cutter (my first patterned crust 🥹💕) • Brushed with egg yolk + cane sugar • Baked at 375°F for ~1 hour → I covered the top halfway so it didn’t overbrown. Next time: no cookie sheet under the glass dish (my bottom crust stayed a little pale). ✨ Served with vanilla ice cream… pie was gone in one sitting! 🍅 Thinking of using the same sourdough crust for a quiche with my garden tomatoes next 🌱 ⸻ #sourdoughdiscard #applepie #homemad #sourdough #fallbaking #bakingreels #fromscratch #pie #cozyrecipes #bakingathome #fallbaking #fyp #fypシ #momlife

Want your restaurant to be the top-listed Restaurant in Vancouver?
Click here to claim your Sponsored Listing.

Category

Address

Vancouver, BC