Apricot Pie with Coconut Crumble
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.
- Total Time:
- Servings: 8
- Yield: Makes one 9-inch pie
Photography: Con Poulos
Source: Martha Stewart Living, June 2011
For the Topping
- 3/4 cup plus 3 tablespoons all-purpose flour
- Coarse salt
- 1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
- 1 stick unsalted butter, room temperature, cut into pieces
- 1/4 cup plus 3 tablespoons packed light-brown sugar
For the Crust
- 1 disk Pate Brisee
- All-purpose flour, for surface
For the Filling
- 1 3/4 pounds apricots, cut into 3/4-inch-thick wedges (6 cups)
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- Coarse salt
Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.