Stone fruits, particularly sweet cherries and juicy apricots, are plentiful right now. Americans get particularly excited about cherry season because cherries tend to be very expensive in the U.S. I bought these cherries for the equivalent of about $1.25 (U.S.) per pound. At the height of the season, they'll be cheaper.
If, wherever you are, you happen to come across a supply of good fruit (cherries, strawberries, apricots, peaches, etc.), you can make a yogurt pie like mine.
First, make yogurt cheese. Buy a quart of vanilla yogurt (or plain yogurt, but you'll have to add some sweetener to it). Drain the water from the yogurt in the fridge overnight. Do this by putting a cheesecloth, several coffee filters, or several layers of paper towels over a strainer. Put the strainer in a bowl, and dump the yogurt on top of the cheese cloth/coffee filters/paper towels. The liquid will drain out of the yogurt and into the bowl, leaving you with thick, creamy yogurt cheese.
Make a graham cracker crust. You can just mix 1 1/2 cups of crushed graham crackers (we use Digestives) with 1/4 cup melted butter directly in the pie pan.
Prepare 2 to 4 cups of fresh fruit.
Spread the yogurt cheese on the crust and arrange the fruit on top.
Eat your pie!
this pie sounds yummy!!! And Grant can eat it!!! Yum! I just bought cherries for $5.87...first time I've seen them for less than $6.99 this season. I'll use strawberries for the pie.
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