Apple Pie with Apricots and Coconut Sprinkles

5 from 3 votes
Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Rest Time 1 hour
Total Time 3 hours 45 minutes
Course Dinner
Cuisine European
Servings 6 people


For the yeast dough:

  • 25 g Margarine
  • 1 tbsp Sugar, white, fine
  • 40 g Milk
  • 1 Egg, size S
  • 1 tbsp Vanilla extract
  • 200 g Wheat flour, type 405
  • 1 tsp Lemon zest, grated

For covering:

  • 1 Can of apricots, drained weight 250 g
  • 2 tbsp Lemon juice
  • 1 tbsp Orange liqueur
  • 2 tbsp Food starch
  • 750 g Apples
  • 50 g Raisins

For the sprinkles:

  • 100 g Flour
  • 70 g Desiccated coconut
  • 60 g Margarine, cold
  • 1 tsp Vanilla extract
  • 70 g Sugar, white, fine
  • 1 tsp Cinnamon
  • 2 Pinches Cardamom powder


  • Margarine for greasing the mold

To garnish:

  • Flowers and leaves


  • All ingredients for the dough must be at room temperature. Melt the margarine in a water bath and be careful not to heat it over 50 degrees. Let cool down to room temperature. Dissolve the yeast, salt and sugar in the milk. Beat the egg, whisk with the vanilla extract and add to the milk. Add the remaining ingredients and work into a smooth dough. Let rise in a warm place for 1 hour. Then knead vigorously.
  • Drain the apricots and cut into thin slices. Season to taste with 1 tbsp of the lemon juice and the orange liqueur and mix in the cornstarch.
  • Wash, clean, peel and halve the apples and remove the cores. Cut the halves diagonally into half rings approx. 6 mm thick and drizzle with the remaining lemon juice.
  • Preheat the oven to 180 degrees. For the crumble, cut the cold margarine into flakes and use the remaining ingredients to make coarse crumble.
  • Branch off 100 g from the dough and shape into 2 rolls approx. 82 cm long. Twist these into a cord. Line the mold with the rest of the dough and place the cord on the edge.
  • Cover the bottom with half of the apples. Sprinkle with the raisins and apricots. Pour the remaining apples on top and finish with the crumble. Place in the oven on medium heat and bake until golden brown for approx. 30 - 40 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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