Yogurt and Apricot Pie with Crunchy Granola Crust

The Good News Oats and almonds may both help lower blood pressure; they're incorporated here in an ingenious granola crust for this sweet-tart pie.

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  • Active:
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  • Servings: 10
  • Time(Other): Plus 2 hr chilling

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  • 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

How to make this recipe

  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.


One Serving 243 cal, 10 gm fat, 2.3 gm sat fat, 34 gm carb, 0.8 gm fiber.

Contributed By Photo © Yunhee Kim Published November 2008

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Aggregate Rating value: 5

Review Count: 878

Worst Rating: 0

Best Rating: 5

Author Name: Amanda Materi

Review Body: I made this to take to a friends house for a party. Also I may have been wanting to get rid of the half-full jar of apricot preserves that's been in my fridge awhile...in fact every ingredient in this recipe I already had on hand which is probably why I so readily dove in. That and it just sounded like something I needed to get in mah belly!  My crust came out very crumbly and was hard to press into the pie pan, next time I will most definitely use more butter/oil for binding. The yogurt filling is scrumptious and perfectly, subtly lemony but needed to be a little sweeter.  I'm not sure why the apricot preserves had to be warmed beforehand besides maybe to make it more spreadable, but I went ahead and dirtied the extra pot and followed the instructions exactly.  I chilled it overnight and the next day brought it out after dinnertime...I was worried about the crumble crust being chewy but it wasn't, it was a nice texture but bland tasting, I think it needed more sugar.  Actually as a whole I loved the idea of the desert but it was a little bland...more sugar overall would've really been best, and I don't even like overly sweet desserts. I will make this again for sure but will add more sugar to make it tastier!!

Review Rating: 3

Date Published: 2016-10-20