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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. More Pie and Tart Recipes

Jessica Gilmartin
Patama Roj
November 2008

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Credit: © Yunhee Kim

Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Notes

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

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