Recipe: Sourdough Apple Pie

No oven required for Pam’s Sourdough Apple Pie, kitchen-tested in Wisconsin

Celebrating the Fourth of July often brings to mind the classic American dessert, apple pie. This year, think about putting a fun and accessible twist on the tradition: a microwave apple pie made with a sourdough‑crouton crust. It captures the spirit of the holiday while keeping things simple, approachable and surprisingly delicious. 

Instead of rolling out pastry dough, the crust uses unseasoned sourdough croutons that soften in butter and press easily into the bottom of a baking dish. The apples cook quickly in the microwave, turning tender and fragrant in just a few minutes. A streusel topping made from crushed croutons adds a crunchy finish. The result is a dessert that feels like apple crisp, bread pudding and pie all at once. 

Whether enjoyed at a family gathering, a community celebration, or a quiet afternoon at home, this microwave apple pie offers a festive, low‑stress way to enjoy a beloved American classic on the Fourth of July. 

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Sourdough Apple Pie 

Serves 4-6 

Ingredients: 

3-1/2 cups sourdough bread cubes, divided 

4 tablespoons unsalted butter, melted – divided 

1 large granny smith apple, unpeeled and thinly sliced 

1 large pink lady or honey crisp apple, unpeeled and thinly sliced 

3 tablespoons brown sugar, divided 

1 tablespoon sugar 

1/2 teaspoon ground cardamom, divided 

1 pinch salt 

1-1/2 teaspoons cornstarch 

1 tablespoon bourbon* 

Whipped cream and caramel sauce, for serving 

Directions: 

1. Working in batches, if needed, spread the sourdough cubes in a large shallow microwave safe dish. Microwave 2 minutes, stir, then continue in 30 second bursts until dry and lightly crisp, approximately 3–5 minutes total. Transfer to another dish to cool completely. 
2. In a deep medium microwave safe bowl, melt 3 tablespoons of butter. Stir in 2-½ cups of the dried croutons. Press into the bottom of the large shallow dish. Set aside. 
3. In the deep medium microwave safe bowl, add the apples, 2 tablespoons brown sugar, white sugar, ¼ teaspoon cardamom, salt, cornstarch, and bourbon. Toss to coat.  
4. Microwave 2–3 minutes, stirring halfway, until softened. Spoon apple mixture over the crouton crust. Set aside.  
5. Crush the remaining cup of croutons into small pieces. In the deep medium microwave safe bowl, combine crushed croutons, remaining melted butter, brown sugar, and cardamom. Sprinkle over the apples. 
6. Cover (vented) and microwave 5-6 minutes until bubbling. Let sit 10 minutes before serving. 
7. Serve with whipped cream and caramel sauce, as desired. 
8. Cover and refrigerate leftovers for up to 3 days. 

* No bourbon? Substitute with 1-½ teaspoons vanilla extract.

Pam Stein

Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.