The pina colada attempt that failed was this one. But I managed to come up with a cool, delicious, and creamy tropical milkshake. The phrase “pineapple upside-down cake in a glass” is used by my friends.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 1 8-inch crostata |
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon salt
- ¾ cup chilled unsalted butter, cut into small pieces
- 2 tablespoons ice water, or more if needed
- 1 lemon, halved
- 6 small Gala apples, peeled and thinly sliced
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons white sugar
Instructions
- Mix flour, 2 tablespoons sugar, and salt together with an electric mixer until combined. Mix in butter until mixture resembles coarse meal. Add ice water, 2 teaspoons at a time, while the mixer is running until dough just holds together. Test dough by pinching a small amount between your fingers; if it is crumbly, add a 1 teaspoon more ice water at a time.
- Wrap dough in plastic wrap and chill until slightly firm, 20 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Squeeze 1/2 the lemon over apple slices to keep from browning.
- Place a large piece of parchment paper on a flat work surface. Roll dough into a round, about 12-to-16 inches in diameter, 1/4- to 1/2-inch thick. Arrange apple slices in 2 layers on the dough, leaving a 1 1/2- to 2-inch border all around. Fold up border, pleating edge to make it fit; leave most apples uncovered.
- Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over apples. Squeeze remaining 1/2 lemon over apples. Sprinkle 2 teaspoons sugar over crust. Transfer parchment paper to a baking sheet.
- Bake in the preheated oven until crust is golden brown, 50 to 60 minutes.
- You can use 1 tablespoon water and 1 tablespoon lemon juice in crust if preferred.
- For a thicker filling, add 2 tablespoons flour to sugar-cinnamon mixture. Increase cinnamon if desired.
- Increase dough recipe by 1/2 for a crust that covers apples entirely. It is best topped with vanilla ice cream when crust covers all apples.
- Consider making 2 to 3 smaller, dough-covered crostatas with recipe if topping with ice cream.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 393 mg |
| Sugars | 34 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect – and so easy
So easy and delicious! I’ll definitely make this one again!
Definitely a 5star recipe. The crust is soooo tasty (more butter than usual), and the entire dessert was very easy to make! I used green apples because I love the tang more and the lemon with this recipe made it absolutely perfect. There is A LOT of sugar used, but it makes it pretty darn delicious. Thanks for the recipe!