Apple Pie Crostadas

This recipe looks....challenging.  I won't lie to you.  It is.  Well, at least it was for me.   The actual preparation of ingredients part is easy.  The putting together of the pies had me stamping my foot in frustration.  Take my advice - try to make one crostada, learn from your mistakes, and then try again.

Now, of course if you don't mind a messy looking hand pie, then just have fun with it!  My first batch of 4 looked a little pathetic - but my next batch showed definite signs of improvement.  

I made some adjustments to the original recipe - there was waaaay too much apple filling.  I ended up making a quick and dirty apple crisp with the leftovers.  I would also suggest making 6 crostadas from the dough, as opposed to the 8 according to the original recipe.  It was just too frustrating to try and make the edges of the dough pinch together around the filling, so a little bit of extra dough will help.

These are admittedly, delicious.  Although, if they were not, it begs the question why would I post these on my blog? But I digress...

Apple Pie Crostadas 

adapted from Joy the Baker

Filling

2 apples (I used Mutsu)

1/8 cup brown sugar

1/2 tbsp flour

1/4 tsp cinnamon

Crust

1 1/2 cups all purpose flour, sifted

2 tbsp granulated sugar

3/4 tsp salt

1/2 cup cold unsalted butter, cut into small cubes

1/4 cup cold water* (plus 1-2 tbsp as needed)

Topping

1/8 cup all purpose flour

1/8 cup white or brown sugar

pinch of salt

1/4 tsp cinnamon

pinch of nutmeg

pinch of ginger

1/8 cup cold unsalted butter, cut into small cubes

Start with the crust.  Combine the flour, sugar, salt, cold cubed butter, and 1/4 cup really cold water by hand or with a pastry blender until it forms small pea sized pieces.  Add more cold water a teensy bit at a time until a reasonable shaggy dough is formed.  Form into a disc, cover with plastic wrap, and place in fridge for 45 minutes to an hour. 

Now the topping.  Combine all dry ingredients and by blend in the butter by hand or with a fork. 

Place in fridge until ready to finish off the pies. 

Next - Filling.  Peel apples and cut into small pieces.  Put in a bowl and add sugar, flour and cinnamon. Add a bit of lemon juice if you have it on hand.  Stir together and let the sugar bring out the apple juices. 

When you are ready to roll - flour a surface and unwrap the dough.  Cut the dough into 6 evenly sized pieces.  Preheat your oven to 400 degrees.  Roll out one section of dough at a time, into a 1/4 inch thick blob, as round as you can make it.  Brush with egg wash.  Plop a spoonful or two of the apple filling into the centre.  Top with a spoonful or two of the topping - you have to eyeball it, based on the size of your crostada dough - this is what I mean when I say, try one out first.  Now fold the dough edges up around the filling, pinching together to form a little bowl around it.  Brush a little more egg wash on top and sprinkle with sugar.  Repeat 5 more times. 

Bake at 400 degrees for about 15 minutes - up to 20 minutes depending on the size of your pies. 

Nota bene:  If the filling oozes out and burns bakes onto the baking sheet, don't worry.  Still good. And if they all turn out poorly - well, more for you : )