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Mini Sour Cream Apple Pies

Print Recipe
Mini apple pies with a creamy sour cream filling and a streusel topping. A fun alternative to traditional apple pie!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings 12 mini pies
Calories 311
Author Annalise

Ingredients

Filling:

  • 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

Topping:

  • 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

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.

Nutrition

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