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Apricot Pie with Coconut Crumble

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Recipe photo courtesy of Con Poulos

A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.

Source: Martha Stewart Living, June 2011
Total Time Prep Servings Yield

Ingredients

For the Topping

For the Crust

For the Filling

Directions

Cook's Notes

Shave fresh coconut using a vegetable peeler, and toast on a rimmed baking sheet at 350 degrees until golden around edges; let cool. Sprinkle on pie before serving. Pie can be stored at room temperature, loosely tented with foil, for up to 1 day.

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