Mini Sour Cream Apple Pies

1 Two Crust Pastry Recipe

Filling:

1 cup sour cream

1/2 cup granulated sugar

pinch of salt

1 tsp. vanilla extract

2 large eggs

3 Tbsp. all-purpose flour

3 large apples, peeled, cored and cut into small chunks

Topping:

1/3 cup brown sugar

1/3 cup all-purpose flour

1 tsp. ground cinnamon

1/4 cup butter, cold and cut into cubes

Preheat oven to 400 degrees. Grease a standard 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 cups.

In a large bowl, combine the brown sugar, flour and cinnamon in a medium bowl.

Use a pastry blender or 2 forks to cut the butter into the dry ingredients until the mixture resembles coarse sand.

Sprinkle on top of the mini pies.

Bake 35-40 minutes or until topping is golden brown and filling is bubbling.

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 refrigerator.

 

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