A Baker's Dozen: 13 Delicious Baking Recipes

7 / 18

Yogurt Muesli Crumble Pie
Creamy yogurt and whole grain muesli inspired this delicious pie
Pie Crust
1¼ cup
¼ tsp Salt
½ cup Butter, chilled and cubed
4–5 Tbsp iceWater
In a medium bowl, combine pastry flour and salt.
Cut butter into flour mixture using a pastry
blender or two butter knives, until the butter is
the size of small peas. Add ice water a few
tablespoons at a time until the dough comes
together to form a shaggy ball. Shape into a flat
disc, wrap in plastic, and refrigerate at least
1 hour. Remove and discard plastic wrap. Dust
the work surface and the top and bottom of the
dough lightly with flour. Begin rolling the dough,
rotating a quarter turn between rolls, until the
dough is about 1/8-inch thick. Carefully transfer
the dough to a 9-inch pie dish and press into the
bottom of the dish. Trim off excess dough, leaving
a 1-inch overhang around the top of the dish. Fold
the overhang under itself to create a thicker crust,
then crimp using fingers or a fork. Transfer to the
freezer and let chill for 30 minutes. Meanwhile,
preheat the oven to 350°F and prepare crumble
and filling.
Muesli Crumble
1 cup
½ cup
¼ cup
1 tsp Ground Cinnamon
¼ tsp Salt
6 Tbsp Butter, chilled and cubed
Combine muesli, pastry flour, brown sugar, cinnamon
and salt. Add butter and mix until a crumbly mixture
forms. Set aside.
Yogurt Filling
3 Eggs
¾ cup Sugar
2 cups Plain Yogurt
1 Tbsp Vanilla Extract
¾ cup
In a large bowl, whisk eggs and sugar until light
and fluffy. Fold in yogurt and vanilla extract. Sift
pastry flour into the yogurt mixture and fold gently
to incorporate. If lumps form, whisk briefly to break
them up. Remove the pie crust from the freezer and
pour yogurt mixture into the crust. Top evenly with
the muesli crumble. Bake until the center of the pie
barely jiggles when gently shaken, about 50–55
minutes. Let cool at least 1 hour before slicing and
serving. Makes one 9-inch pie.
© 2016 Bob’s Red Mill Natural Foods, Inc.
R
E C I P E