Apricot Pie with Coconut Crumble

By á-216

Ingredients

• For the topping
• 3/4 cup plus 3 tbsp flour
• Coarse salt
• 1 cup plus 2 tbsp sweetened shredded coconut (3 oz)
• 1 stick unsalted butter, room temp. cut into pieces
• 1/4 cup plus 3 tbsp packed light brown sugar
• For the Crust
• 1 disk pate brisee
• all purpose flour for surface
• For the filling
• 1 3/4 lbs apricots, cut into 3/4 in thick wedges (6 cups)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tbsp plus 2 tsp cornstarch
• coarse salt

Details

Servings 1
Preparation time 350mins
Cooking time 350mins

Preparation

Step 1

Preheat oven to 375. Make the topping, whisk together flour and 1/8 tsp 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 and roll out pate brisee to a 1/8 in thickness on a lightly floured surface. Fit dough into 9 in pie plate and trim crust to a 1 in overhang using kitchen shears. Fold edges under and press to seal. Crimp as desired. Freeze for 15 mins.
Make filling by stirring apricots, sugars, cornstarch and 1/4 tsp salt. Pour filling into pie crust. Sprinkle with topping, squeezing some of the mixture into medium and large clumps and leaving a 1 in 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 hrs. Loosely tent topping with foil after 30 mins to prevent burning. Transfer pie to a wire rack and let cool for at least 2 hours before serving.