Yogurt Pie
4 servings
60 minutes
Yogurt pie is a delicate, airy treat from the heart of French cuisine. Its history is linked to simple home recipes where yogurt was added for softness and moisture in the dough. The pie's flavor surprises with a harmony of sweetness and a light tartness from the fruits, while vanilla sugar adds a refined aromatic note. Peaches and raspberries create a juicy fruit filling, and a thin layer of powdered sugar completes the composition with exquisite sweetness. This pie is perfect for morning tea or cozy evenings with a cup of coffee; it can be served warm or chilled. Easy to make, it will become a favorite treat for the whole family.
1
Mix flour, baking powder, soda, and salt in a separate container.
- Wheat flour: 225 g
- Baking powder: 5 g
- Soda: 1.2 teaspoon
- Salt: pinch
2
Beat softened butter with sugar on medium speed for about 1 minute until fluffy. Add eggs and then 1 teaspoon of vanilla sugar. Beat for 2 minutes until airy. Add yogurt, mix slightly, and then add the flour mixture. Mix until smooth.
- Butter: 60 g
- Sugar: 160 g
- Chicken egg: 2 pieces
- Vanilla sugar: 1 teaspoon
- Yogurt: 125 g
3
Cut the fruits into slices. Grease a mold (22–23 cm) with butter, place the dough, add fruit slices on top, and press them slightly into the dough. Add raspberries. Sprinkle with sugar.
- Butter: 60 g
- Peaches: 3 pieces
- Raspberry: 125 g
- Sugar: 160 g
4
Bake in a preheated oven at 180 degrees for 40-45 minutes. A wooden stick or toothpick should be dry. Let cool in the pan for 15-20 minutes, then transfer to a rack or plate. Dust with powdered sugar before serving.