Mini Sour Cream Apple Pies
Mini apple pies with a creamy sour cream filling and a streusel topping. A fun alternative to traditional apple pie!
Ingredients
Filling:
- 1 cup sour cream (226 grams)
- ½ cup granulated sugar (100 grams)
- Pinch salt
- ¼ 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
Topping:
- ⅓ cup brown sugar (65 grams)
- ⅓ cup all-purpose flour (36 grams)
- 1 teaspoon ground cinnamon
- ¼ cup unsalted 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.
Calories: 311kcal, Carbohydrates: 39g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 47mg, Sodium: 145mg, Potassium: 125mg, Fiber: 2g, Sugar: 20g, Vitamin A: 302IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg
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