Pear-Cranberry-Yogurt Pie

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  • 1 (9-inch) pie shell
  • 2 eggs
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 3/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 ripe pears, peeled, cored and thinly sliced
  • 1/2 cup fresh cranberries


Preheat oven to 350˚F. Bake pie shell for 15-20 minutes, or until golden. Remove from oven and cool. Reduce oven temperature to 325˚F.
Whisk eggs and sugar until well-combined. Add flour and whisk to combine. Stir in yogurt and vanilla. Pour custard into cooled pie shell.
Fan pear slices across top and sprinkle with cranberries. Bake pie until custard is just set, 30-40 minutes.
Cool completely before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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