Yogurt-Plum 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
• 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)
• 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)

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

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Taken from www.epicurious.com/recipes/food/views/yogurt-plum-pie-392995 (may not work)