Apricot Pie with Coconut Crumbl

(from mayflowerkids’s recipe box)

Source: Martha Stewart Living June 2011

Cook time: 45 minutes
Serves 8 people

Categories: dessert, fruit, pie


  • 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


  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.

  5. 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

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