Yogurt and fruit pie
Yogurt and Fruit Pie - A Seasonal Delight
Welcome to the world of delicious pies, where every bite brings a splash of happiness and refreshment! Today, I will teach you how to prepare a yogurt and fruit pie, a simple yet incredibly flavorful recipe that will turn any meal into a celebration. This pie is perfect for warm summer days, but with a little imagination, it can be adapted for any season. After letting it sit in the fridge, the flavors intensify, and the texture becomes even more pleasant.
Preparation time: 20 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Ingredients:
- 1 pack (2 x 400 g) puff pastry
- 1 kg full-fat yogurt
- 300 g sugar
- 9 eggs
- 1 tablespoon semolina
- Zest of 1 lemon
- A pinch of salt
- Oil (for greasing the sheets)
- 3 nectarines
- 200 g black cherries
- 200 g sour cherries
Ingredient details:
- Puff pastry: Choose a quality pastry with a good butter content to achieve a flaky and fluffy crust.
- Yogurt: Full-fat yogurt gives the pie a creamy texture. If you prefer a lighter version, you can use low-fat yogurt, but the textures will differ.
- Fruits: You can experiment with various seasonal fruits. Apricots, peaches, raspberries, currants, and blueberries are all excellent options.
Recipe history:
The yogurt and fruit pie is a traditional recipe that has been passed down through generations, with each family having its own version. It combines simple ingredients with the natural flavors of fruits, creating a dessert that brings family and friends together around the table.
Step by step:
1. Preparing the dough:
- 30 minutes before you start cooking, take the puff pastry out of the freezer or, ideally, let it thaw in the fridge overnight.
2. Preparing the yogurt mixture:
- In a large bowl, add the 8 eggs, sugar, semolina, grated lemon zest, and a pinch of salt. Mix well until the mixture is smooth and creamy.
- Add 700 g of the full-fat yogurt and continue mixing until fully incorporated. Set aside 3 tablespoons of yogurt for decoration.
3. Rolling out the dough:
- On a floured surface, roll out the first piece of puff pastry into a thin sheet. Place the sheet in a baking tray lined with parchment paper (my tray measures 25 x 35 cm).
- Cut off the excess dough and keep it. Prick the sheet with a fork to prevent it from puffing up during baking.
- Brush the dough with a little oil for a crispy texture.
4. Adding the mixture:
- Pour half of the yogurt mixture over the pastry sheet in the tray.
- Cut the fruits (nectarines, cherries, and sour cherries) and arrange them evenly on top of the yogurt mixture.
5. The second sheet of dough:
- Roll out the second sheet of dough and repeat the process: cut off the excess, prick with a fork, and brush with oil.
- Pour the remaining yogurt mixture over this.
6. Decorating the pie:
- From the remaining dough, roll out a third sheet. Beat the remaining egg with the 3 tablespoons of yogurt and powdered sugar, then brush the top sheet with this mixture.
- Prick the sheet again with a fork to prevent puffing.
7. Baking:
- Preheat the oven to 180°C. Place the pie in the oven and bake for 40-50 minutes or until golden and passes the toothpick test. It will puff up a little, but don’t worry, it will return to its normal size after cooling.
8. Cooling and serving:
- Once the pie is baked, let it cool completely, then cut it into portions. It tastes much better after sitting in the fridge for a few hours. Serve it plain or with a spoonful of yogurt on top.
Serving suggestions:
This pie pairs perfectly with a scoop of vanilla ice cream or a red fruit sauce. You can also add a drizzle of honey or maple syrup for extra sweetness.
Possible variations:
- Berries: Replace the nectarines with raspberries, blueberries, or strawberries for a more tart version.
- Dried fruits: Use raisins, cranberries, or dried apricots instead of fresh fruits for a pie with a different flavor.
Frequently asked questions:
1. Can I use another type of yogurt?
Yes, you can use Greek yogurt or soy yogurt for a vegan version.
2. What other fruits can I add?
There’s room for experimentation! You can try peaches, plums, or even bananas.
3. How can I store the pie?
Keep the pie in an airtight container in the fridge for up to 4-5 days.
Nutritional benefits:
This pie is rich in protein due to the eggs and yogurt, while the fruits provide vitamins and antioxidants. When consumed in moderation, it can be a healthy and satisfying dessert.
I hope you enjoy this yogurt and fruit pie recipe. It’s a wonderful way to bring a splash of joy into your life and indulge your taste buds. Enjoy!
Ingredients: 1 package puff pastry (2 x 400 g) 1 kg full-fat yogurt 300 g sugar 9 eggs 1 tablespoon semolina zest of 1 lemon a pinch of salt oil (for greasing the sheets) 3 nectarines cherries sour cherries
