PIE-A-DAY #47
On this penultimate day of Pie-A-Day (what ever will we eat next week?), The Kitchn’s Sara Kate Gillingham-Ryan offers us her Chilled Nectarine-Yogurt Pie.
Read below for the recipe, and click here to learn about the 4th Annual Good Food Pie Contest coming up this Saturday, September 8th, at LACMA. You’re coming, right?
Chilled Nectarine-Yogurt Pie
(From Sara Kate Gillingham-Ryan’s Good Food To Share: Recipes to Share with Family and Friends)
Serves 8-10
For the crust
1/2 cup (2 1/2 oz/75 g) finely chopped whole raw almonds
1 1/3 cups (4 oz/125 g) graham cracker crumbs
2 tablespoons firmly packed light brown sugar
1/2 teaspoon salt
1/3 cup (3 oz/90 g) unsalted butter, melted
For the filling
1 tablespoon (1 package) unflavored gelatin
1 1/4 cups (10 oz/215 g) plain whole-milk yogurt
1/4 cup (3 oz/90 g) honey
2 teaspoons pure almond extract
1 pound (500g) firm but ripe nectarines, pitted and finely chopped
3/4 cup (6 fl oz/180 ml) heavy cream
Thinly sliced nectarines and/or blueberries for garnish
Small fresh mint leaves for garnish
Preheat the oven to 350deg F (180deg C)
To make the crust, in a food processor, combine the almonds, graham crackers crumbs, brown sugar, and salt. Pulse just until the nuts and cracker crumbs are finely and uniformly ground. Be careful not to over process or the almonds will turn pasty. Pour in the melted butter and pulse just to combine. Press the crumb mixture evenly onto the bottom and sides of a 9-inch (23-cm) pie dish. Bake until lightly browned and crisp, 8-10 minutes. Let cool completely on a wire rack, about 30 minutes.
Meanwhile, make the filling. Pour 3 tablespoons water into a small heatproof bowl and sprinkle the gelatin over the top. Let soften for 3-5 minutes.
In a medium bowl, whisk together the yogurt, honey, and almond extract. Gently stir in the chopped nectarines. Set aside.
Place the bowl holding the softened gelatin over (not touching) simmering water in a small saucepan and stir until the gelatin dissolves. Stir the gelatin mixture into the yogurt mixture.
Pour the cream into a chilled bowl. Using an electric mixer set on medium speed, beat the cream until soft peaks form. Using a spatula, gently fold the whipped cream into the yogurt mixture until no streaks remain. Pour the filling into the cooled pie crust and refrigerate until well chilled and set, at least 1 hour or up to 3 hours.
When ready to serve, arrange the nectarine slices and/or blueberries in an attractive pattern on top. Garnish with the mint, and serve cold.