Reviews Add Rating & Review 94 Ratings 5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
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Gallery Apricot Pie with Coconut Crumble Credit: Con Poulos Recipe Summary prep: 45 mins total: 5 hrs Servings: 8 Yield: Makes one 9-inch pie
Ingredients 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 for Pies 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
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.
Gallery Apricot Pie with Coconut Crumble Credit: Con Poulos
Recipe Summary prep: 45 mins total: 5 hrs Servings: 8 Yield: Makes one 9-inch pie
Gallery
Apricot Pie with Coconut Crumble Credit: Con Poulos
Apricot Pie with Coconut Crumble
Credit: Con Poulos
Apricot Pie with Coconut Crumble
Recipe Summary prep: 45 mins total: 5 hrs Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 45 mins total: 5 hrs
Servings: 8 Yield: Makes one 9-inch pie
prep: 45 mins
total: 5 hrs
prep:
45 mins
total:
5 hrs
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
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
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.
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.
Reviews
Add Rating & Review 94 Ratings 5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
Reviews
Add Rating & Review 94 Ratings 5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
Add Rating & Review
94 Ratings 5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
94 Ratings 5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
94 Ratings 5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
5 star values: 13 4 star values: 25 3 star values: 31 2 star values: 16 1 star values: 9
All Reviews for Apricot Pie with Coconut Crumble
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apricot Pie with Coconut Crumble
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
