• 94 Ratings

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.

Martha Stewart Living, June 2011


Credit: Con Poulos

Recipe Summary

45 mins
5 hrs
Makes one 9-inch pie


For the Topping
For the Crust
For the Filling


Instructions Checklist
  • 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.

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.



94 Ratings
  • 5 star values: 13
  • 4 star values: 25
  • 3 star values: 31
  • 2 star values: 16
  • 1 star values: 9