Sour Cream Apple Pie

Remember the 4th of July recipe linkup I participated in last week? 

As part of the linkup I was randomly matched with another blogger's recipe. My assignment was to take their recipe and make it my own. 

I was assigned Sara's Sour Cream Apple Pie. Looks delicious doesn't it? When I saw it, I was like, don't make me change anything! I just want to eat it this way! But I'm too scared of life NOT to follow the rules, so I had to find a way to make it my own. #TypeA  #Rule-atarian  #ohwaithashtagsdontworkhere

But then I remembered that everything is better in miniature form, am I right? So I figured this deep dish pie would also be good as mini deep dish pies made in a cupcake pan. Apparently I like my pies to be as small as they can be.

Here's the recipe:

For the topping:

3 tablespoons unsalted butter, softened

1/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

2 tablespoons all-purpose flour

For the filling:

1 1/3 cups sour cream

2/3 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

2 large eggs

3 tablespoons all-purpose flour

5 large Granny Smith apples (about 2 1/4 pounds)

For the crust:

1 pie crust (I use a store bought crust because I just can't go the extra mile. Sorry people.)

I followed Sara's instructions and made the topping first.

It will require all of your willpower not to eat it all with a spoon. Get control of yourself.

Then I made the filling. I sliced and chopped the apples smaller than Sara did because I was making smaller pies.

Chopping all those apples isn't easy. I had to take a quick swig of my DDP for sustenance.

Then I rolled out my crust. I used my handy Tervis Tumbler lid to cut the circles to put into my cupcake pan. The Tervis Tumbler is practically perfect in every way, and I bet they didn't even know what a great baking accessory it could be. Genius.

I reached the end of my pie crust at 6 circles. I could have rolled out the scraps and gotten 2-3 more circles, but I figured I was good with 6.

Then I filled my pies and added the topping. Please note that this original recipe is for one deep dish pie, so you are going to have a lot of filling. I got lazy and didn't want to make more than 6 pies, so I had a lot of filling left over. If you are making all of it, you are going to need more than one pie crust.

I baked them at 350 for 15 minutes. While I was waiting I realized I probably needed a snack and the leftover cinnamon topping was just staring at me, waiting to be eaten. So I got out my spoon and finished it off. 

Don't judge.

Just out of the oven:

Finished product:

Delicious, especially when drizzled with some caramel on top!