Apricot Pie with Coconut Crumble

Name: Apricot Pie with Coconut Crumble
Prep time: 45 min
Total time: 300 min
Ingredients: 0.75 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; 0.25 cup plus 3 tablespoons packed light-brown sugar; 1 disk Pate Brisee for Pies; All-purpose flour, for surface; 1.75 pounds apricots, cut into ¾-inch-thick wedges (6 cups); 0.5 cup granulated sugar; 0.5 cup packed light-brown sugar; 1 tablespoon plus 2 teaspoons cornstarch; Coarse salt

3.2

(94)

By

Martha Stewart Editors

Updated on August 24, 2017

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.