Mini Sour Cream Apple Pies
Mini pies for the win! These are little cups of apple pie perfection.
Fun-size candy bars are totally a thing. Fun-sized pies should definitely be a thing too. These mini pies have all the great qualities of a larger pie, but in a small, individual, and portable package.
Who needs a fun-sized snickers when you can have a fun-sized apple pie? I’d choose the pie every single time.
I am so in love a traditional double-crust apple pie, but one day last week I wanted to do something different. So I made one into twelve, baked them in a muffin pan, added a creamy filling, and covered them all in a streusel topping.
Inadvertently, I solved a problem I often have with pies— that the filling-to-crust ratio is off. I go crazy for flaky pie crust and I love how with every bite of these mini pies you get a mouthful of it.
These mini sour cream apple pies are perfect for fall! And if mini pies aren’t your thing, see my recipe for a full-sized sour cream apple pie.
baking tip:The Best Apples for Baking
The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from. Stick to one type of apple, or feel free to combine several varieties to get even bigger flavor.
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Mini Sour Cream Apple Pies
- 1 cup sour cream (226 grams)
- 1/2 cup granulated sugar (100 grams)
- Pinch salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons all-purpose flour
- 3 large apples , peeled, cored and cut into small chunks
- 1/3 cup brown sugar (65 grams)
- 1/3 cup all-purpose flour (36 grams)
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter (56 grams), cold and cut into cubes
- Preheat oven to 400 degrees F. Grease a muffin pan with butter or non-stick spray.
- On a lightly floured surface, roll out the prepared pie crust to about 1/4 inch thick. Use a 4-inch round cutter to cut the dough into 12 rounds. Press the rounds gently into the prepared muffin pan.
- In a large bowl, combine the sour cream, sugar, salt, vanilla, eggs and flour. Add the chopped apples. Fill the pie crusts with the filling almost all the way to the top.
- To make the topping, combine the brown sugar, flour and cinnamon in a medium bowl. Use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse sand. Sprinkle on top of the mini pies.
- Bake until topping is golden brown and filling is bubbling, about 35-40 minutes. Let cool in the pan 10 minutes, then remove. Run a knife around the edges of the pies, if necessary. Serve warm or at room temperature. Store leftovers in the fridge.
This recipe was originally published October 2015.