Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apricot Pie with Coconut Crumble 3.2 (94) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 24, 2017 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 45 mins Total Time: 5 hrs Servings: 8 Yield: 1 9-inch pie 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. Ingredients For the Topping ¾ 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 ¼ cup plus 3 tablespoons packed light-brown sugar For the Crust 1 disk Pate Brisee for Pies All-purpose flour, for surface For the Filling 1 ¾ pounds apricots, cut into ¾-inch-thick wedges (6 cups) ½ cup granulated sugar ½ cup packed light-brown sugar 1 tablespoon plus 2 teaspoons cornstarch Coarse salt Directions 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. Print