Apricot Pie with Coconut Crumble

Name: Apricot Pie with Coconut Crumble
Prep time: 45 min
Total time: 5 h
Yield: 8 servings
Ingredients: 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; 1 disk Pate Brisee for Pies; All-purpose flour, for surface; 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

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

5 hours 45 mins 8 Makes one 9-inch pie

Total Time Prep Servings Yield

Ingredients

Directions

1. 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.
2. 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.
3. 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.
4. 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.