Yogurt Peach Pie with Crunchy Granola Crust
Category:
Desserts
Contributed by:
Jean Teh
Recipe Image
Yogurt Peach Pie with Crunchy Granola Crust
Ingredients
  • 90g all-purpose flour
  • 55g sugar
  • 40g sliced almonds, crushed
  • 30g Quaker rolled oats
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 30g canola oil
  • 120g low-fat plain Greek yogurt
  • 2 large eggs, lightly beaten
  • 20g sugar
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract (optional)
  • 5 half peach (can type), cut it to thin layer, and warmed it low heat with syrup, about 5mins, then add in 2tbsp of corn flour,make a quick stir, at this point , it should be tick and sticky, put a side to let it cold, for topping
Procedure
  1. Preheat the oven to 185°c. 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 peach 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.