Ingredients
Makes one 9-inch pie
Graham Crust
Plum-Vanilla Jam
Step 1
Preheat the oven to 350°F. Press crust mixture into the bottom and up the sides of a 9-inch pie plate. 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.)
Step 2
Stir yogurt, vanilla seeds, 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.
Step 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).
Graham Crust
Step 4
脉冲面粉,小麦胚芽,盐,和肉桂n a food processor to combine. Add the butter and sugar; process until dough just holds together. Use immediately.
Plum-Vanilla Jam
Step 5
Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky. Refrigerate in an airtight container up to 1 month.
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