
Above, the baked crumb crust and the fruits for the pie. Below, the finished pie!

Pear Cranberry Yogurt Pie1 baked pie shell*
2 eggs
1/2 c. granulated sugar
3 T all Purpose Flour
12 oz Plain Yogurt
1 tsp of Vanilla Extract
Ripe Pears and Cranberries
Preheat oven to 325 degrees. Place sheet pan in oven. Place eggs and sugar into a bowl and whisk together. Add flour and mix with whisk until smooth. Mix in yogurt until smooth. Pour into pre-baked, cooled pie shell approximately 3/4 to the top. Add thinly sliced, peeled and ripe pears neatly and decoratively on the top. Add cranberries on top. Place in oven for 35-40 minutes or until it is fully baked. It will puff up and there will be no jiggle. Refrigerate over night and serve.
* Toasted Almond Crust
1 1/4 c. flour
1/2 c. butter, softened
1/4 c. almonds, toasted and finely chopped
3 T. sugar
1/4 t. salt
Mix well with hands until pliable. Press into bottom and sides of pie plate. Make the top edge as attractive as you can, and bake at 400 degrees 10-12 min. or until golden. Cool completely.















