Wednesday, June 15, 2011

Thank you, Food and Wine, for your Yogurt Apricot Granola pie

For the past 6 months I've been taking an art class taught by the amazing Jen Burke in Berkeley. On the last class of the previous session, I made lemon bars with homemade butter, which I somewhat embarrassingly admitted to all of the working parents in the class ('cause really, who has time to make their own butter?!)

Anyhow, I wanted to provide a similarly sweet and lovely treat last night, and came across this recipe in my file for Yogurt Apricot Granola pie. While this sounded like something I would totally love, I wasn't quite sure how it would come out and be received by others. But if I do say so myself, it was REALLY delicious!

The yogurt filling was creamy and the texture of a souffle, without any of the hard work involved in making a souffle. And while apricot jam is definitely my favorite, you could really substitute any kind of preserves for the topping, depending on your personal preference.

Of course, I forgot to take pictures of it with my new fancy camera, but I did snap a shot with the iphone, so pardon the quality.



1 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, crushed
1/4 cup rolled oats
Pinch of salt
2 tablespoons unsalted butter
1/4 cup canola oil
1 cup low-fat plain Greek yogurt
2 large eggs, lightly beaten
1/4 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup warmed apricot preserves

1. Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

2. Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

3. Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.