Yogurt and Apricot Pie with Crunchy Granola Crust

1. 1

   Preheat the oven to 350.

2. 2

   In a large bowl, combine the flour, sugar, almonds, oats and salt.

3. 3

   In a large skillet, melt the butter in the oil.

4. 4

   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.

5. 5

   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.

6. 6

   Freeze the crust for about 10 minutes, until completely cooled.

7. 7

   Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth.

8. 8

   Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center.

9. 9

   Let stand at room temperature for 5 minutes.

10. 10

    Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer.

11. 11

    Refrigerate until chilled, at least 2 hours.

12. 12

    Using a warm knife, cut the pie into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.