3large apples, peeled, cored and cut into small chunks
Topping:
1/3cupbrown sugar(65 grams)
1/3cupall-purpose flour(36 grams)
1teaspoonground cinnamon
1/4cupunsalted butter(56 grams), cold and cut into cubes
Instructions
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.