YOGURT PIE WITH FRUIT PRESERVES
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
3 tablespoons wheat germ
1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
2 cups whole-milk Greek or homemade yogurt
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/4 cup unsalted butter, melted
4 large egg yolks
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups fruit preserves, such as plum or strawberry
1) To make crust: Preheat oven to 350 degrees F.
Place flours, wheat germ, salt, and cinnamon in food processor bowl.
Process to combine.
Add butter and sugar; process until dough holds together.
Press crust mixture into bottom and up sides of a 9-inch square.
Freeze 15 minutes. Cover edge with foil.
Bake until beginning to dry out, about 15 minutes.
Transfer to a wire rack; let cool completely. (Leave oven on.)
2) To make custard: Stir yogurt, vanilla and zest in a bowl.
Stir in butter and yolks. Stir sugar, flour, and salt in a bowl;
stir into yogurt mixture until smooth. Pour into crust.
3) Bake, with foil covering edge of crust, until just set in center,
45 to 55 minutes.
Transfer to a wire rack; let cool 1 hour.
Spread jam over center of pie.
Refrigerate at least 3 hours (up to overnight). Yield: 10 servings.