Transform Leftover Pie Filling Into Irresistible Muffins and Scones

Have leftover pie filling from the holidays or your latest baking adventure? Don’t let it go to waste! You can easily transform leftover pie filling into irresistible muffins and scones! Here’s a simple guide on how to repurpose pie filling into these delicious baked goods.

Why Use Leftover Pie Filling?

Leftover pie filling is rich with fruit and spices, making it the perfect addition to muffins and scones. It saves time, reduces waste, and adds unique flavors without the extra work. Whether it’s apple, cherry, Blackberry Earl Grey, or Bourbon Sweet Potato Pumpkin Pecan pie filling, you’re just a few steps away from a delicious new batch of treats.

Pie-Filled Sourdough Muffins

Sourdough and leftover pie filling keep these muffins are moist, flavorful, and incredibly easy to make. Follow this simple recipe below, and then adapt it to fit the needs of your leftover pie fillings and taste buds.

Basic Muffin Batter Ingredients

• 1 ½ c. Organic Milled Flour
• 2 tbsp. Sourdough Discard
• 1/4 tsp. Pink Salt
• 1/4 c. Organic Cane Sugar
• 1/2 c. Carbonated Water
• 1/4 c. Dairy-Free Milk
• 1/4 c. Melted Butter or Avocado Oil
• 1 tsp. Mexican Vanilla
• 1/2 – 1 c. Leftover Pie Filling

Preparing and Baking Pie Filled Muffins

1. First, preheat your oven to 350°F; line a muffin tin with paper liners.
2. Next, in a mixing bowl, whisk together the flour, Sourdough Discard, salt, and sugar.
3. Then, in a separate bowl, whisk together the carbonated water, dairy-free milk, butter or oil, and vanilla.
4. Next, combine the wet ingredients with the dry ingredients, mixing until just combined.
5. Then, spoon a small amount of batter into each muffin cup, add a spoonful of leftover pie filling, and then cover with more batter.
6. Next, bake for 18-20 minutes or until a toothpick comes out clean.
7. Finally, dust with powdered sugar or add a crumb topping for extra flavor and texture!

Pie Filled Sourdough Scones

Sourdough scones are a wonderful option for a special breakfast or a cozy tea time.

Basic Sourdough Scone Ingredients

• 2 1/2 – 3 c. Sunrise Heritage White Flour
• 1/4 c. Organic Cane Sugar
• 1 tbsp. Baking Powder
• 1 tsp. Pink Salt
• 3/4 – 1 c. Active Sourdough Starter
• 1 tsp. Mexican Vanilla
• 1 c. Organic Oat Milk
• 1/2 c. Unsalted Butter, Grated and Cold
• 1 c. Leftover Pie Filling

Crafting Sourdough Scones

Creating the Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the leftover pie filling.
5. Then, add in the grated, cold butter.
6. Next, mix the butter into the dough using your hands until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
4. Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or a silicone-lined baking sheet.

Baking, Cooling, and Glazing the Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the Sourdough Scones for 12-15 minutes, or until lightly brown, set on the edges, and slightly soft in the center.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Next, allow the scones to cool for about 10 minutes before glazing them.
7. Finally, glaze them with a mixture of powdered sugar, vanilla, and dairy free milk for an added touch of sweetness.

Incorporate Leftover Pie Filling Into the Batter Just Before Mixing to Create Variations

• Bourbon Sweet Potato Pumpkin Pecan Filling
• Apple Pie Filling
• Cranberry Cherry Filling
• Blackberry Earl Grey Filling
• Bourbon Chocolate Pecan Filling
• Blueberry Filling
• Cherry Pie Filling

Final Tips for Baking with Leftover Pie Filling

Balance the Sugar

Since pie filling is already sweet, you may want to slightly reduce the sugar in the batter to keep your muffins or scones from being overly sweet.

Test the Consistency

If your pie filling is extra juicy, consider draining some of the liquid to prevent soggy muffins or scones. Or, reduce the liquid in the basic muffin or scone recipe to compensate for the leftover pie filling.

Get Creative and Have Fun

Don’t be afraid to mix and match! Transform leftover pie filling into muffins or scones for freshly roasted nuts for a unique twist.

Final Thoughts

Transforming leftover pie filling is a wonderful way to give your baking a second life. With these easy-to-follow recipes, you can enjoy the flavors of your favorite pies in new, convenient treats. So, next time you have leftover filling, get creative, and let the delicious baking continue!

Finally, if you’re looking for other inspiration with crafting muffins or scones, check out our Sourdough and More blog.

Social Media Review

Love this post or tried the method? Tag @sourdoughandmoreofficial to your social media posts about the baked goods, so we can shout you out! Happy baking!