Apple Pie Sourdough Bread Recipe: Warm Apple-Cider Infused Dough With Crispy Lattice Top

This apple pie sourdough bread recipe transforms a classic dessert into a crispy, flaky masterpiece with an apple-cider-infused dough and lattice top. The secret lies in balancing the tangy depth of sourdough with the warm, spiced sweetness of apple pie filling—no soggy bottoms here.

I’ve perfected this technique after years of baking, ensuring every slice delivers that perfect contrast of textures and flavors.

The process starts with a foolproof sourdough starter (or use a store-bought discard if short on time), then moves to a dough infused with apple cider for subtle sweetness and moisture.

Meanwhile, the pie filling—made with real apples, cinnamon, and a touch of brown sugar—cooks down to a thick, jammy consistency that won’t weigh down the bread. The lattice top isn’t just decorative; it creates those signature crispy edges while keeping the center tender.

By the time it emerges from the oven, you’ll have a loaf with a golden, crispy crust, a lattice pattern that looks like it belongs in a bakery window, and a warm, spiced apple filling that melts into every bite.

The sourdough’s tang cuts through the sweetness, creating a harmony that’s both comforting and sophisticated. This isn’t just dessert—it’s a showstopper.

Serve it warm with a dollop of whipped cream or a drizzle of caramel for the full experience. The best part? Leftovers reheat beautifully, making this the ultimate make-ahead treat for gatherings or a cozy weekend breakfast. Let’s get baking!

Ingredients for apple pie sourdough bread

Foolproof sourdough starter meets apple pie magic—this loaf delivers crispy lattice perfection every time.

The sourdough starter is non-negotiable for that signature tang. King Arthur Flour is my go-to for consistency, but any active starter works. If you're short on time, grab store-bought discard from a bakery—just make sure it's bubbly and active. The butter needs to be cold for flaky layers, so pull it straight from the fridge. Apple cider adds subtle sweetness, but unpasteurized has more depth. For the apples, Granny Smiths hold their shape best—no need to pre-cook them since they'll soften in the dough.

No sourdough starter? Instant yeast at half the amount gets you close, though the flavor won't be identical. Swap brown sugar for white if needed, but the molasses in brown sugar adds moisture. The cinnamon can be subbed with pumpkin pie spice, but Ceylon cinnamon has a cleaner taste. If you're feeling fancy, add a pinch of nutmeg. The lemon juice keeps the filling from browning too quickly—bottled works in a pinch, but fresh is brighter. For the lattice, cut the dough into strips with a sharp knife or pizza cutter—no fancy tools needed.

This loaf reheats beautifully—350°F for 10 minutes brings back that fresh-from-oven magic. Store wrapped at room temp for 2 days or freeze for 3 months. I always bake an extra loaf—gift it or eat it cold with butter. The filling stays fresh for 5 days in the fridge, so make it ahead. For serving, a drizzle of caramel or vanilla ice cream takes it to the next level.

Step-by-step instructions for apple pie sourdough bread

This method delivers a golden, lattice-topped loaf with tender apple-cider dough and crispy crust every time.

Start by peeling, coring, and dicing the 2 medium Granny Smith apples into small, even pieces—about ¼-inch cubes. Toss them with the 0.25 cup packed brown sugar and 2 teaspoons cinnamon in a bowl. This creates the perfect balance of tartness and warmth in the filling.

In a separate small bowl, whisk together the 0.5 cup apple cider and 1 tablespoon freshly squeezed lemon juice. This infusion will permeate the dough, giving it that signature apple-cider aroma. Set aside while you prepare the dough base.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 1 cup active sourdough starter, 1 whole large egg, and 0.5 cup granulated sugar. Mix on medium speed for 2 minutes until the sugar dissolves completely and the mixture becomes slightly frothy. This step ensures even distribution of sweetness throughout the dough.

Add the 0.5 cup cold, cubed unsalted butter and mix on low speed until the butter is fully incorporated and the mixture resembles wet sand. Be patient here—the butter needs to melt gradually into the dough for optimal texture. If using a hand mixer, work in 30-second bursts to avoid overheating.

With the mixer running on low speed, gradually add the 4 cups all-purpose flour and 1 teaspoon salt. Mix just until combined—you should still see streaks of flour. This prevents overdevelopment, which can make the bread dense. Scrape down the sides of the bowl as needed to ensure even mixing.

Pour the apple cider-lemon juice mixture into the center of the dough and mix on medium speed for 3-4 minutes until the dough comes together and pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky. If it's too dry, add 1 tablespoon of water; if too sticky, sprinkle in 1 tablespoon of flour. Shape into a loose ball and let rest at room temperature for 10 minutes.

Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Spread half of the apple filling evenly over one rectangle, leaving a ½-inch border. Top with the second rectangle and gently press the edges to seal, creating a log shape. Fold the top and bottom edges inward, then fold the sides inward to form a tight, rectangular loaf.

Place the shaped loaf seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap and let proof at room temperature for 1-1.5 hours, or until the dough has risen by about 50%. The surface should look slightly puffy and feel springy when pressed gently with a finger. This proofing step is crucial for achieving that signature sourdough tang and airy crumb.

Preheat your oven to 375°F. Using a sharp knife or pizza cutter, score the top of the loaf into a 3x3 grid, creating 9 equal squares. Cut every other square diagonally from corner to corner, creating a lattice pattern. This design not only looks stunning but also ensures even baking and that coveted crispy texture.

Bake for 35-40 minutes, or until the crust is deep golden brown and the internal temperature reaches 190°F. The bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil after 20 minutes to prevent over-browning while ensuring the interior cooks through.

Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes. This resting period allows the juices to redistribute, ensuring every slice is moist and flavorful. The lattice top will crisp up further as it cools, creating that perfect contrast with the tender interior.

Slice the bread into 8 even portions and serve warm. The aroma of apple cider and cinnamon will fill your kitchen, and each bite should deliver a perfect balance of sweetness, tang, and that signature sourdough depth. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Storing and reheating this dish

Room Temperature Storage

Your freshly baked apple pie sourdough bread stays fresh for 2-3 days when stored properly at room temperature. Wrap it tightly in plastic wrap followed by a clean kitchen towel to lock in moisture and prevent drying.

I like using a foil-lined basket for easy transport and display—it keeps the lattice top crisp while the interior stays soft. Place it in a cool, dry spot away from direct sunlight. 🌟

Fridge Preservation

For longer storage, refrigerate wrapped slices in an airtight container for up to 5 days. The cold slows down the filling's moisture loss, but the crust may lose some crispness.

To revive it, simply reheat as directed below. I recommend portioning the loaf into individual slices before refrigerating—this makes serving easier and prevents the filling from drying out unevenly.

Freezer-Friendly Method

Freezing is ideal for making ahead or batch baking. Wrap individual slices in plastic wrap and place them in a freezer bag with all the air squeezed out. Label with the date—this bread keeps for 3 months without quality loss.

When ready to eat, thaw at room temperature for 1 hour before reheating for best results. The apple filling actually becomes more concentrated and flavorful after freezing.

Reheating for Freshness

For that just-baked experience, reheat slices in a 350°F oven for 8-10 minutes on a baking sheet lined with parchment. Alternatively, use the toaster oven on low heat for 5-7 minutes—this method crisps the lattice beautifully without drying out the filling.