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Apricot and Plum Pies

This pie is made in no time. Also one can keep the ingredients to it in the freezer and fridge and quickly bake a pie if somebody drops by un-announced.

Ingredients

Tenderflake pie shell (23 cm/9")
3 TB spoons ground almonds or hazelnuts
9 plums, or apricots fresh or frozen (apples or pears work well too)
3 eggs from happy chickens
1 peach or apricot non-fat yoghourt
2 TB spoons sugar

Preparation

Pre-heat the oven to 205°C/400°F bottom heat. Cover the pie bottom with the almonds. Cut the plums in halves or quarters and place them in the pie shell. Once the oven is hot place the pie in the oven for a 10 minute pre-baking.

Mix the yoghourt, eggs, and the sugar and whisk well. After 10 minutes pour the custard over the fruit. Reduce the heat of the oven to 165°C/325°F and bake for 45 minutes.

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