Sourdough Muffin Pies

Sourdough Muffin Pies combine the best of two worlds: the tender crumb of a muffin and the rich, flavorful filling of a classic pie. These individual treats start with a crispy Sourdough muffin crust, baked into a tin for a perfectly portioned pie experience.

Each Sourdough Muffin Pie is filled with your choice of pie-inspired fillings—like warm Spiced Apple, Bourbon Sweet Potato Pumpkin Pecan, tangy Cranberry-Cherry, or Blackberry Earl Grey—creating a burst of flavor in every bite. The Sourdough adds depth and a unique twist, perfectly complementing the sweet or spiced fillings.

Perfect for breakfast, dessert, or a grab-and-go treat, these muffin pies are as convenient as they are delicious. Whether you’re hosting a brunch or looking for a unique holiday dessert, Sourdough Muffin Pies are sure to impress!

Sourdough Muffin Pies Ingredients

• Sourdough Pie Crust
• Pie Filling (Spiced Apple, Cranberry-Cherry, Cherry, Bourbon Sweet Potato Pumpkin Pecan, Chocolate Bourbon Pecan, Blueberry Thyme, or Blackberry Earl Grey)

Preparing the Sourdough Muffin Pies

1. First, preheat the oven to 425 degree Fahrenheit.
2. Next, dust a muffin tin with cornmeal or lightly oil it with Avocado oil.
3. Then, roll the Sourdough pie crust dough on a lightly floured surface until it’s about 1/4-inch thick.
4. Next, using a small biscuit cutter, cut out circles of dough.
5. Then, gently press the dough into the muffin tin. Using a fork, poke holes in the bottom of the dough.
6. Next, spoon 1 tbsp. of your favorite pie filling into each muffin pie crust.
7. Finally, repeat steps 5-6 until all have been created.

Baking the Sourdough Muffin Pies

1. Once the oven is preheated, insert the muffin tin.
2. Next, bake the Sourdough Muffin Pies for 15-20 minutes, or until the crust is lightly brown and the interior is just set.
3. Then, remove the baked pies from the oven and set on the stove or counter to cool for 5 minutes.
4. Finally, carefully remove the mini pies; place them on a wire rack to cool completely.

Serving and Storing the Sourdough Muffin Pies

Once cooled, serve them alongside fresh whipped cream or sprinkled with powdered sugar. Serve immediately and enjoy!

Finally, to store any leftovers, place it in an airtight container, on the counter, for up to three days. On the other hand, place them in an airtight container and the freezer for up to one month.

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Sourdough Muffin Pies

Yield: 12-24 Sourdough Muffin Pies

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Sourdough Muffin Pies combine the best of two worlds: the tender crumb of a muffin and the rich, flavorful filling of a classic pie. These individual treats start with a crispy Sourdough muffin crust, baked into a muffin tin for a perfectly portioned pie experience.

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Ingredients

• 1 Batch Sourdough Pie Crust Dough
• 1 Batch of Pie Filling (Spiced Apple, Cranberry-Cherry, Cherry, Bourbon Sweet Potato Pumpkin Pecan, Chocolate Bourbon Pecan, Blueberry Thyme, or Blackberry Earl Grey)

Instructions

Preparing the Sourdough Muffin Tins

1. First, preheat the oven to 425 degree Fahrenheit.
2. Next, dust a muffin tin with cornmeal or lightly oil it with Avocado oil.
3. Then, roll the Sourdough pie crust dough on a lightly floured surface until it's about 1/4-inch thick.
4. Next, using a small biscuit cutter, cut out circles of dough.
5. Then, gently press the dough into the muffin tin. Using a fork, poke holes in the bottom of the dough.
6. Next, spoon 1 tbsp. of your favorite pie filling into each muffin pie crust.
7. Finally, repeat steps 5-6 until all have been created.

Baking the Sourdough Muffin Pies

1. Once the oven is preheated, insert the muffin tin.
2. Next, bake the Sourdough Muffin Pies for 15-20 minutes, or until the crust is lightly brown and the interior is just set.
3. Then, remove the baked pies from the oven and set on the stove or counter to cool for 5 minutes.
4. Finally, carefully remove the mini pies; place them on a wire rack to cool completely.

Serving and Storing

Once cooled, serve them with fresh whipped cream or powdered sugar. Serve immediately and enjoy!

Finally, to store any leftovers, place it in an airtight container, on the counter, for up to three days. On the other hand, place them in an airtight container and the freezer for up to one month.

Notes

Sourdough Muffin Pies are the perfect use for leftover pie filling and dough. These can be tailored to fit anyone's taste buds and are a versatile dessert for every season.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 66mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 1g