Ingredients

Makes one 9-inch pie

　　Graham Crust (recipe follows)

　　2 cups whole-milk Greek yogurt

　　1/2 vanilla bean, seeds scraped and reserved

　　1/2 teaspoon finely grated lemon zest

　　1/4 cup (1/2 stick) unsalted butter, melted

　　4 large egg yolks

　　1 cup sugar

　　1/4 cup all-purpose flour

　　1/4 teaspoon salt

　　1 cup Plum-Vanilla Jam (recipe follows) or best-quality store-bought plum jam

　　

Graham Crust

2/3 cup all-purpose flour

　　1/3 cup whole-wheat flour

　　3 tablespoons wheat germ

　　1/2 teaspoon salt

　　1/4 teaspoon ground cinnamon

　　1/2 cup (1 stick) unsalted butter, softened

　　1/3 cup packed light-brown sugar

　　(makes enough for one 9- or 10-inch pie)

　　

Plum-Vanilla Jam

1 1/2 pounds red plums, halved, pitted, and coarsely chopped

　　1 1/2 cups sugar

　　3 strips (2 1/2 inches) lemon zest, plus 1 tablespoon fresh lemon juice

　　Pinch of salt

　　1/2 vanilla bean, seeds scraped and reserved

　　(makes 1 3/4 cups)

　　

Step 1

Preheat the oven to 350°F. Press crust mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)

　　

Step 2

Stir yogurt, vanilla seeds, and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.

　　

Step 3

Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight).

　　

Graham Crust

Step 4

Pulse the flours, wheat germ, salt, and cinnamon in a food processor to combine. Add the butter and sugar; process until dough just holds together. Use immediately.

　　

Plum-Vanilla Jam

Step 5

Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky. Refrigerate in an airtight container up to 1 month.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.