Sundays with Joy / Autumn Crostadas

September already! Oh my goodness! School is starting, and fall is settling in. At least I wish it is was. We are still seeing temps in the 90’s here in Central Florida. I miss fall up north. Changing leaves and light windbreakers. Fall is so beautiful and peaceful. Our scheduled recipe this week recipe this week screams fall….Joy the Baker came up with these beautiful little apple pie crostadas….

Aren’t they pretty?!
I thought so too. They have three components. The crust (which comes together and rolls out beautifully), the filling (which I got a tiny creative with…), and the topping. Be prepared find your house smelling like fall while these are baking…even if it doesn’t quite feel like it yet……

Autumn Crostadas
(Adapted from Adapted from Joy the Baker’s Apple Pie Crotadas)

1/4 cup flour
1/4 brown sugar
pinch salt
1/4 cup ground cinnamon
1/2 teaspoon ground mace
1/8 teaspoon allspice
1/4 cup cold unsalted butter, cut into chunks

1 1/2 cups flour
3 tablespoons granulated sugar
3/4 teaspoon salt
1/4 cup cold water
1/2 cup cold unsalted butter, cut into chunks
1/4 cup cold water

2 honey crisp apples
2 nice sized ripe pears
1/4 brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
2 teaspoons fresh squeezed orange juice
3/4 teaspoon orange zest

Egg Wash
1 egg
1/4 cup granulated sugar

For Topping
– In medium bowl use whisk to incorporate all topping ingredients together except butter.
– Once well combined add 1/4 cup of butter and use a pastry blender to incorporate until pebbly. Place in fridge to chill.

For Crust
– In a medium bowl whisk together flour, sugar, and salt.
– With pastry blender incorporate butter until pebbly.
– Make a hole in the center and pour in water.
– Using fork or whisk incorporate water into butter mixture in a circular motion.
– Once a dough is produced, dump onto a floured surface and knead a couple times until dough is consistent throughout.
– Wrap in cling wrap and chill for an hour.

For Filling
– Peel fruit. Slice thinly and dispose of skins and cores.
– In a medium bowl, combine fruit, orange juice and zest, sugar, flour, and cinnamon. Stir to combine.
– Let stand on counter stir occasionally.

For Crostadas
– Ensure oven rack is in center position and preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats
– Divide chilled dough with into 8 equal pieces.
– Working one piece at a time, roll each portion out into a circle….or if your like me, a circleish type shape :).. it should be about 1/4 inch
– Brush each round with egg wash fill with equal portions of fruit and sprinkle with even portion on topping.
– Fold edges up around filling and crimp to close brush outside with egg wash and sprinkle some sugar over the top.
– Bake for 18-20 minutes. Remove from oven. Resist the bubbly goodness for 10-15 minutes. Then serve fall on a plate.

My family loved these, especially because they weren’t to sweet! Try Joy’s buy her book Here!
Dream. Bake. Believe.
Love, Steffie


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