Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
It's apple season, and I do really love homemade apple pie, but this fresh milled apple pie pull-apart sourdough skillet is what I made with sourdough brioche using fresh milled flour, coated in cinnamon sugar and layered with homemade apple pie filling. But instead of using a baking pan, I baked it in a cast iron skillet.
I used cast iron for this recipe because it creates beautifully browned edges while keeping the center soft and moist. Plus, it's easy to serve straight from the skillet for family breakfasts or dessert. Another thing is, this is a pull-apart bread, and it's been my favorite to make these past few days because it's easy to grab and share.
I know apple is popular this fall season, and if you are baking with apples, this sourdough apple strudel (apfelstrudel) and sourdough apple cinnamon roll roses is worth trying.
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 1 hour and 45 minutes
- Bulk Fermentation: 5-7 hours
- Final Proof: 2-3 hours
- Cook Time: 28-32 minutes
- Total Time: Approximately 10-13 hours
- Servings: 8-10
- Difficulty: Intermediate
- Baking Method: Baked in a 10.25-inch cast iron skillet
- Best For: Breakfast, Brunch, Dessert, Holiday Brunch, Thanksgiving, Christmas Morning, Fall Baking
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
- Other Fresh-Milled Dessert Recipes
- Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
- Need Help Tweaking This Recipe?
- Other Fresh Milled Sourdough Recipes You'll Love
- Fresh Milled Blueberry Lemon Pull-Apart Sourdough Focaccia
- Fresh-Milled Sourdough Seed Crackers
- Fresh-Milled Cinnamon Roll Pull-Apart Sourdough Focaccia
Important Ingredients
- Freshly milled hard white wheat flour - mill the flour as finely as possible for the softest, fluffiest dough.
- Milk - provides moisture and creates a soft, tender crumb
- Active sourdough starter - use an active, bubbly starter at peak activity to ensure a good rise.
- Granulated sugar - adds just enough sweetness while helping the dough brown beautifully.
- Unsalted butter - softened butter enriches the dough and creates its soft brioche texture.
- Egg - adds richness, tenderness, and structure.
- Fine sea salt - balances the sweetness and strengthens the dough.
See recipe card for quantities.
Substitutions & Variations
- Use all Honeycrisp apples for a sweeter filling or Granny Smith for a more tart bite.
- Add chopped toasted pecans or walnuts between the dough layers.
- Mix raisins or dried cranberries into the apple filling.
- Sprinkle coarse sanding sugar over the top before baking for extra crunch.
- Serve with vanilla ice cream or freshly whipped cream for dessert.
How to Make Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
Step 1: In a large bowl or the bowl of a stand mixer, combine the freshly milled flour, milk, sourdough starter, egg, sugar, and salt. Mix until all of the flour is hydrated and no dry spots remain (Image 1). Cover and let the dough rest for 20-30 minutes.
After the rest, check the consistency. If the dough still feels quite firm, mix in another 5-15 g of milk.
Step 2: With the mixer running on low speed, add the softened butter (Image 2). Once all of the butter has been added, continue mixing for another 2-3 minutes until the dough becomes smoother.
Cover and let the dough rest for 30 minutes.
Step 3: Perform 2-3 sets of stretch and folds, about 30 minutes apart (Image 3). After the final set, cover the dough and let it continue bulk fermenting until it has increased in volume by about 30-50%.
At 72°F (22°C), this usually takes around 5-7 hours.
Step 4: While the dough is fermenting, melt the butter in a saucepan over medium heat.
Add the diced apples, brown sugar, cinnamon, nutmeg, cloves (if using), vanilla, lemon juice, and salt (Image 4). Cook for 8-10 minutes, stirring occasionally, until the apples have softened but still hold their shape.
Step 5: Sprinkle in the cornstarch while stirring continuously. Cook for another minute, until the juices have thickened into a glossy apple pie filling. (Image 5)
Transfer to a bowl and let it cool completely.
Step 6: Mix the granulated sugar and cinnamon together in a shallow bowl. (Image 6)
Pour the melted butter into a second shallow bowl.
Step 7: Generously butter a 10.25-inch cast iron skillet (Image 7). There's no need to line it with parchment. Tear off or slice off pieces of dough about 3-4 tablespoons in size (don't be afraid to make pieces different in size, it ads to the charm of this dish! Dip each piece into the melted butter, letting the excess drip off, then coat lightly in the cinnamon sugar.
Step 8: Arrange about half of the coated dough pieces in the skillet. Spoon about ¼ of the cooled apple pie filling over and between the dough pieces. Add the other half of the pieces. (Image 8)
Step 9: Cover the skillet and let the dough proof until it looks noticeably puffy and slightly jiggly, about 2-3 hours. (Image 9)
It should rise to just below the rim of the skillet.
Step 10: Toward the end of the proof, preheat your oven to 375°F (190°C).
Spoon over the remaining ¾ of the apple filling. If you have any melted butter left, drizzle it over the top. Sprinkle on any remaining cinnamon sugar. (Image 10)
Bake for 28-32 minutes, rotating the skillet halfway through baking, until the top is deeply golden brown and the center is fully baked. If the top begins browning too quickly, loosely tent it with foil during the final 10-15 minutes.
Step 11: Let the pull-apart skillet cool for about 15-20 minutes before glazing (Image 11). Serve it warm, straight from the skillet.
Step 12: Whisk together the powdered sugar, vanilla, salt, and 15 g of milk until smooth (Image 12). Add a little more milk if needed to reach a thick but pourable consistency.
Step 13: Drizzle the glaze generously over the warm pull-apart skillet and let it set for about 15-20 minutes before serving. (Image 13)
Hint: Allow the apple pie filling to cool completely before assembling the skillet. Warm filling can soften the dough, make it harder to shape, and slow down the final proof.
Baking Schedule
- 8:00 AM - Mix the dough
- 9:00 AM - First stretch and fold
- 9:30 AM - Second stretch and fold
- 10:00 AM - Third stretch and fold (optional)
- 10:30 AM - Bulk fermentation
- 3:00 PM - Assemble to skillet
- 3:20 PM - Final proof
- 6:00 PM - Bake, cool slightly, and serve
💭Crucial Success Tips
If the top browns too quickly, loosely tent with foil during the last 10-15 minutes.
Recipe FAQs
Yes. After bulk fermentation, refrigerate the dough for up to 24 hours before assembling. You can also assemble the entire skillet the night before, refrigerate it overnight, then allow it to finish proofing at room temperature before baking.
Honeycrisp, Braeburn, Pink Lady, and Granny Smith are excellent choices because they hold their shape while baking and provide great flavor.
Freshly milled flour absorbs moisture differently depending on the grain, milling fineness, and humidity. After the initial 20-30 minute rest, evaluate the dough and add an additional 5-15 grams of milk only if it still feels stiff.
How To Store Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. They're especially delicious gently warmed before serving.
Warm individual portions in the microwave for 20-30 seconds or place the skillet in a 300°F oven for about 10 minutes until heated through.
Other Fresh-Milled Dessert Recipes
- Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
- Fresh Milled Blueberry Lemon Pull-Apart Sourdough Focaccia
- Fresh-Milled Zucchini Bread
- Fresh-Milled Cinnamon Roll Pull-Apart Sourdough Focaccia
If you tried this fresh milled apple pie pull-apart sourdough skillet or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Apple Pie Pull-Apart Sourdough Skillet
Ingredients
For the Fresh-Milled Sourdough Brioche Dough
- 350 g freshly milled hard white wheat flour milled as finely as possible
- 220 g milk at cool room temperature, plus an extra 5-15 g if needed
- 70 g active sourdough starter 100% hydration
- 42 g granulated sugar
- 35 g unsalted butter softened
- 1 medium egg or about 35 g beaten egg
- 5 g fine sea salt
For the Apple Pie Filling
- 500 g apples peeled and diced into small cubes
- 55 g light brown sugar
- 20 g unsalted butter
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves optional
- ¾ teaspoon vanilla extract
- 10 g fresh lemon juice
- Pinch of fine sea salt
- 7 g cornstarch
For the Cinnamon Sugar
- 90 g granulated sugar
- 1½ teaspoons ground cinnamon
For Assembly
- 80 g unsalted butter melted
For the Vanilla Glaze
- 80 g powdered sugar
- 15-18 g milk
- ¾ teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
- In a large bowl or the bowl of a stand mixer, combine the freshly milled flour, milk, sourdough starter, egg, sugar, and salt. Mix until all of the flour is hydrated and no dry spots remain. Cover and let the dough rest for 20-30 minutes.After the rest, check the consistency. If the dough still feels quite firm, mix in another 5–15 g of milk.
- With the mixer running on low speed, add the softened butter. Once all of the butter has been added, continue mixing for another 2-3 minutes until the dough becomes smoother.Cover and let the dough rest for 30 minutes.
- Perform 2-3 sets of stretch and folds, about 30 minutes apart. After the final set, cover the dough and let it continue bulk fermenting until it has increased in volume by about 30-50%.At 72°F (22°C), this usually takes around 5-7 hours.
- While the dough is fermenting, melt the butter in a saucepan over medium heat.Add the diced apples, brown sugar, cinnamon, nutmeg, cloves (if using), vanilla, lemon juice, and salt. Cook for 8-10 minutes, stirring occasionally, until the apples have softened but still hold their shape.
- Sprinkle in the cornstarch while stirring continuously. Cook for another minute, until the juices have thickened into a glossy apple pie filling.Transfer to a bowl and let it cool completely.
- Mix the granulated sugar and cinnamon together in a shallow bowl.Pour the melted butter into a second shallow bowl.
- Generously butter a 10.25-inch cast iron skillet. There's no need to line it with parchment. Tear off or slice off pieces of dough about 3-4 tablespoons in size (don't be afraid to make pieces different in size, it ads to the charm of this dish! Dip each piece into the melted butter, letting the excess drip off, then coat lightly in the cinnamon sugar.
- Arrange about half of the coated dough pieces in the skillet. Spoon about ¼ of the cooled apple pie filling over and between the dough pieces. Add the other half of the pieces.
- Cover the skillet and let the dough proof until it looks noticeably puffy and slightly jiggly, about 2-3 hours.It should rise to just below the rim of the skillet.
- Toward the end of the proof, preheat your oven to 375°F (190°C).Spoon over the remaining ¾ of the apple filling. If you have any melted butter left, drizzle it over the top. Sprinkle on any remaining cinnamon sugar.Bake for 28-32 minutes, rotating the skillet halfway through baking, until the top is deeply golden brown and the center is fully baked. If the top begins browning too quickly, loosely tent it with foil during the final 10-15 minutes.
- Let the pull-apart skillet cool for about 15-20 minutes before glazing. Serve it warm, straight from the skillet.
- Whisk together the powdered sugar, vanilla, salt, and 15 g of milk until smooth. Add a little more milk if needed to reach a thick but pourable consistency.
- Drizzle the glaze generously over the warm pull-apart skillet and let it set for about 15-20 minutes before serving.
Notes
- Mill the flour as finely as possible for the softest texture.
- Freshly milled flour can absorb different amounts of liquid. Wait until after the initial rest before deciding whether to add more milk.
- Honeycrisp, Braeburn, Pink Lady, or Granny Smith apples all work beautifully.
- Let the apple pie filling cool completely before assembling. A warm filling can soften the dough and slow the rise.
- Coating each piece of dough in butter and cinnamon sugar is what creates the soft, pull-apart layers, so don't skip this step.
- Don't overfill the skillet. Before proofing, the dough should come only about halfway up the sides of the skillet. After proofing, it should rise to just below the rim.
- Overnight after bulk fermentation: Once the dough has finished bulk fermenting, cover and refrigerate for up to 24 hours. Let it sit at room temperature for 30-60 minutes before assembling.
- Overnight after assembly: Assemble the skillet, cover, and refrigerate overnight. The next day, let it rise at room temperature until puffy and jiggly, usually 2-4 hours, and spoon over the remaining apple filling before baking.
- Because of the apple filling, the center may look softer than it actually is. Make sure the dough between the apple pockets looks fully baked before removing it from the oven.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. They're especially delicious gently warmed before serving.
