Yogurt-Plum Pie

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Press crust mixture into the bottom and up the sides of a 9-inch pie plate.
3. 3
   Freeze 15 minutes.
4. 4
   Cover edge with foil.
5. 5
   Bake until beginning to dry out, about 15 minutes.
6. 6
   Transfer to a wire rack; let cool completely.
7. 7
   (Leave oven on.)
8. 8
   Stir yogurt, vanilla seeds, and zest in a bowl.
9. 9
   Stir in butter and yolks.
10. 10
    Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth.
11. 11
    Pour into crust.
12. 12
    Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes.
13. 13
    Transfer to a wire rack; let cool 1 hour.
14. 14
    Spread jam over center of pie.
15. 15
    Refrigerate at least 3 hours (up to overnight).
16. 16
    Pulse the flours, wheat germ, salt, and cinnamon in a food processor to combine.
17. 17
    Add the butter and sugar; process until dough just holds together.
18. 18
    Use immediately.
19. 19
    Bring all ingredients to a boil in a large stockpot, mashing with a potato masher.
20. 20
    Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes.
21. 21
    Remove plum skin if desired.
22. 22
    Discard vanilla bean and zest.
23. 23
    Do not strain; jam should be chunky.
24. 24
    Refrigerate in an airtight container up to 1 month.