24 June 2009

Apricot-yogurt pie

From this site:


1. 1 cup all-purpose flour
2. 1/3 cup sugar
3. 1/4 cup sliced almonds, crushed
4. 1/4 cup rolled oats
5. Pinch of salt
6. 2 tablespoons unsalted butter
7. 1/4 cup canola oil
8. 1 cup low-fat plain Greek yogurt
9. 2 large eggs, lightly beaten
10. 1/4 cup sugar
11. 3 tablespoons fresh lemon juice
12. 1 teaspoon pure vanilla extract
13. 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.

OK full disclosure: I have no idea what this pie tastes like. Today we went to the food market in Bratislava (more on that at a later post), and I found some nice apricots, but a bit too tangy, so I thought: pie! But having made a gooseberry pie ten days ago, I felt like changing from the pate brisee crust and switching to something that uses probably my second most favorite food: oats.
So I did the crust above, cooked it ten minutes before placing the apricots on it, and it was omg-delicious. So much better than the basic flour-butter-water-fridge combination (though easy to memorize). Try it and tinker with the oil/butter ratio (i had good butter so i increased that). The result: with Schlage, or sweet whipped cream, the pie was pretty good.

[Everytime I do a search for pie, the English sites give me something way too overworked. What I want is tarte. Is pie not the translation for tarte, or Anglo-pies are just different from Franco-tartes?

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