Line a 9-inch pie pan with pastry dough, crimping
the edges.
In a small bowl, combine sugar and flour.
Fill the piecrust with apricot halves and mingle date
halves in random spaces between the apricots.
Sprinkle with the sugar/flour mixture. Dribble lemon
juice over all. Dot with butter cubes.
Place the pie on a shallow baking pan or sheet and
bake for 25-35 minutes, or until the filling is bubbling
and the crust is golden brown.
Serve with fresh heavy cream, whipped cream or ice
cream. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Pastry dough for single-
crust 9-inch pie
1 cup sugar
3 tablespoons all-
purpose flour
2 1/2 cups halved fresh
Blossom Hill* apricots
3/4 cup halved fresh
SunDate* Medjool dates
1 tablespoon fresh
lemon juice
2 tablespoons butter, cut
in 1/2-inch cubes
Heavy cream, whipped
cream or ice cream, for
serving (optional)
California Apricot Date Pie
SunDate/Blossom Hill
Preheat oven to 400°F.
Transfer pastry dough to a deep-dish 9-inch glass pie
plate. Press to fit and trim as needed. Fold edges
under and crimp. Line the crust with foil; fill with
beans or pie weights. Bake until the sides are set,
about 12 minutes. Remove foil and beans.
In a medium bowl, combine yogurt, sugar, flour,
eggs, vanilla and salt; mix until blended. Stir in blueberries and cherries. Spoon into the crust. Bake until
the filling is just set, about 25 minutes.
To prepare the topping, mix flour, butter and sugar in
a medium bowl with your fingers until small clumps
form. Mix in walnuts. Sprinkle over the pie. Bake until
the topping is lightly browned, about 12 minutes.
Serve at room temperature or slightly chilled—do
not serve hot. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
Pastry dough for
single-crust 9-inch pie
1 cup plain Greek yogurt
3/4 cup sugar
3 1/2 tablespoons
all-purpose flour
1 egg plus 1 yolk, beaten
to blend
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups fresh Victoria
Island Farms*
blueberries
1 cup Grower Direct* fresh
sweet cherries, pitted
and chopped
TOPPING
7 tablespoons
all-purpose flour
5 tablespoons chilled
unsalted butter,
cut into pieces
3 tablespoons sugar
3/4 cup chopped walnuts
Blueberry Cherry Yogurt Pie
with Walnut Topping
Grower Direct Marketing/Victoria Island Farms
