How many times have you gone grocery shopping only to come home with something unexpected?
There are more times then I can count where a trip to buy fruit and vegetables results in buying a discounted item where time has to be put aside to do something with this. The item the other day was a bag of apricots.
Immediately the mind turned to jam, a simple mixture of sugar, fruit and glass jars, but this has been something I’ve completed far too often recently so opted for a different approach.
Pie is described in Urban Dictionary as 'A food item consisting of a fruit buried under a crust and baked in an oven. Served in slices. Very popular at parties.'
A food packaged in a crust, how can that not be popular at parties?
Ladies and gentlemen, the pie today has a crust, however, there is no pastry lid required. So put the pastry away and get out oats instead.
Yes oats make up this crust. Which if you think about it would make this pie even more popular at healthy people's parties.
A little research resulted in the below recipe which I adapted to use fresh apricots, but do not fret if you don’t have these on hand as the recipe actually calls for apricot jam.
Yogurt and Apricot Pie with Granola Crust
Adapted from Food and Wine
1 cup flour
1/3 cup superfine or brown sugar
1/4 cup crushed sliced almonds
1/4 cup rolled oats
Pinch of salt
2 tablespoons butter
1/4 cup sunflower oil
1 cup plain Greek yogurt
2 large eggs, lightly beaten
1/4 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
6 apricots, finely sliced
1/4 cup superfine/caster sugar
Place the flour, sugar, crushed almonds, oats and salt in a bowl and set aside. In a large saucepan place the oil and butter and cook over medium heat. Once the butter is melted add the granola mixture, stirring until it is golden brown.
Press the granola mixture into a 2cm/1/2 inch thick pie crust using a flat bottomed glass and place in the freezer for 10 minutes, until it is completely cooled.
Preheat the oven to 180°C/350F. Meanwhile. whisk the yogurt, eggs, sugar, lemon juice and vanilla extract and whisk until smooth. Remove the pie shell from the freezer and pour the yogurt mixture into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the middle.
While the pie is cooking, slice the apricots finely and place with the sugar in a pot and cook on low-to-medium heat until the juice’s have dissipated and the apricots are quite soft. Set aside until the pie has cooled down for five minutes.
Refrigerate for a minimum of two hours to cool through completely.
Cut into wedges to serve.
Serve for yourself or at a party.