Wednesday, June 29, 2011

Apricot Pie with Coconut Crumble

picture from marthastewart.com

Recipe from marthastewart.com or from June 2011 Martha Stewart Living page 128

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  • Prep Time 45 minutes


  • Total Time 5 hours


  • Yield Makes one 9-inch pie

  • Serves 8

    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

    • 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

    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 Note

    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.


    We really enjoyed both making this pie and eating it...every last crumble- no pun intended ;). Stone fruit has always been well-received at our house so making a pie from ripe and juicy apricots was a real treat!  Fresh summer fruit always puts a smile on our faces. 

     
    Photo Gallery
    Side Note: It's herb season here at Paradise Basin and both windows and walls are decorated with herbs ranging from common to unusual.  Once the herbs have dried, I place them into labeled jars and use them for spices, sachets or as medicine.  Below is our updated kitchen window.
     
    Okay, back to the pie.  This time Jordan was responsible for measuring out all of the ingredients. He did great!  Here he is rolling out the pie dough.
    I'm showing Jordan how to pinch the sides of the pie dough to form the crust. 
    Next, we let the pie dough chill in the freezer for 15 min.
    While the dough was chilling we worked on the pie filling.  
    Looking good!
    15 minutes is up.  Time to add the filling.
    In goes the good stuff...
    Once the filling was added, we sprinkled on the crumble topping.  
    Now that everything has been added, we baked the pie for about an hour and a half.  It was essential to add the foil tent after 30 minutes to prevent it from burning. 
    The apricot pie with coconut crumble is now ready to eat. 
    Enjoy!

    ~Just Dessert~

    1 comment:

    Carl said...

    Wow, wow, wow! What a great looking kid making a great-looking pie! You are turning into a fine cook, Jordan.

    Also, a side note: I found the 12" pie plate that you needed for another pie recipe preceding this one...Emile Henry makes one. Bad news though as it is $50.00 at Sur La Table (maybe Ebay search it for a better price).

    You know, a marble pastry slab makes rolling out dough so much easier, especially pastry dough. I think I saw such a marble slab in some other picture of your kitchen.

    This blog is just getting better and better as it rolls along through the months. Keep up the quality work...wonderful job.

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