Yogurt and Cherry Peach Pie

Need to use up some Greek yogurt? Make this pie. It's a fun breakfast treat for summer or a nice dessert.

This recipe is pretty versatile, too. You can make the crust from scratch or use granola from your pantry.

And the topping? Use whatever jam or preserves you have on hand.

I came across this recipe when I made Fudgy Greek Yogurt Brownies the last time I had half a container of yogurt waiting in the fridge.

Mangia! Mangia!
Andrea

Yogurt and Cherry Peach Pie
Inspired by this recipe from Food & Wine

2 tablespoons butter
2 cups prepared granola, crushed
1/4 cup canola oil
1 cup low-fat plain Greek yogurt
2 large eggs, beaten
1/4 cup sugar
3 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup warmed cherry-peach preserves (or substitute another flavor like apricot)

Preheat oven to 350 degrees. In a large skillet melt the butter in the oil.

Add the crushed granola and stir until coated in the butter-oil mixture and heated through. Transfer to a 9-inch pie plate and let cool.

Use a flat-bottom glass to press the granola evenly over the bottom and up the sides of the pie plate. Put pie plate in the freezer for about 10 minutes, to completely cool the crust.

In a medium bowl, whisk together the yogurt, eggs, sugar, lemon juice and vanilla until smooth. Pour into chilled pie crust.

Bake the pie for 25 minutes. Filling will be set but a little jiggly in the center. Remove from oven and let cool for 5 minutes.

Spread the warmed preserves onto of the pie.

Refrigerate for 2 hours before serving.