Side Pannel
Mini Sour Cream Apple Pies
Mini Sour Cream Apple Pies
- Recipe Submitted by maryjosh on 03/20/2019
Ingredients List
- 1 double crust pie crust recipe
- FILLING:
- 1 cup (226 grams) sour cream
- 1/2 cup (100 grams) granulated sugar
- 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 (65 grams) brown sugar
- 1/3 cup (36 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (56 grams) unsalted butter, cold and cut into cubes
Directions
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.
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.
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