Yogurt-Plum Pie

Name: Yogurt-Plum Pie
Yield: Makes one 9-inch pie
Ingredients: Graham Crust (recipe follows); 2 cups whole-milk Greek yogurt; 1/2 vanilla bean, seeds scraped and reserved; 1/2 teaspoon finely grated lemon zest; 1/4 cup (1/2 stick) unsalted butter, melted; 4 large egg yolks; 1 cup sugar; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 cup Plum-Vanilla Jam (recipe follows) or best-quality store-bought plum jam; 2/3 cup all-purpose flour; 1/3 cup whole-wheat flour; 3 tablespoons wheat germ; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/2 cup (1 stick) unsalted butter, softened; 1/3 cup packed light-brown sugar; (makes enough for one 9- or 10-inch pie); 1 1/2 pounds red plums, halved, pitted, and coarsely chopped; 1 1/2 cups sugar; 3 strips (2 1/2 inches) lemon zest, plus 1 tablespoon fresh lemon juice; Pinch of salt; 1/2 vanilla bean, seeds scraped and reserved; (makes 1 3/4 cups)

January 26, 2012

Recipe information

Yield
Makes one 9-inch pie

Ingredients

Graham Crust (recipe follows)

2 cups whole-milk Greek yogurt

1/2 vanilla bean, seeds scraped and reserved

1/2 teaspoon finely grated lemon zest

1/4 cup (1/2 stick) unsalted butter, melted

4 large egg yolks

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup Plum-Vanilla Jam (recipe follows) or best-quality store-bought plum jam

Graham Crust

2/3 cup all-purpose flour

1/3 cup whole-wheat flour

3 tablespoons wheat germ

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

(makes enough for one 9- or 10-inch pie)

Plum-Vanilla Jam

1 1/2 pounds red plums, halved, pitted, and coarsely chopped

1 1/2 cups sugar

3 strips (2 1/2 inches) lemon zest, plus 1 tablespoon fresh lemon juice

Pinch of salt

1/2 vanilla bean, seeds scraped and reserved

(makes 1 3/4 cups)

Preparation

Step 1
Preheat the oven to 350°F. Press crust mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
Step 2
Stir yogurt, vanilla seeds, and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.
Step 3
Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight).
Graham Crust
Step 4
Pulse the flours, wheat germ, salt, and cinnamon in a food processor to combine. Add the butter and sugar; process until dough just holds together. Use immediately.
Plum-Vanilla Jam
Step 5
Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky. Refrigerate in an airtight container up to 1 month.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPie Dessert American Yogurt Dairy Vanilla Herbs & Spices Graham Cracker Whole Wheat Flour Flour Wheat Germ Rice & Grains Plum Stone Fruit Fruit Nut Free Vegetarian Make Ahead Baking Food Processor Cookbooks

Recipe information

Ingredients

Graham Crust

Plum-Vanilla Jam

Preparation

Step 1

Step 2

Step 3

Graham Crust

Step 4

Plum-Vanilla Jam

Step 5

Recipe notes