This is a simple and delicious recipe that I have been making with homemade yogurt. We usually devour it in a few minutes after it comes out of the oven. Due to osmotic pressure differences between the jam and the pie part, it is not that tasty after it gets old: the jam gets liquidy and the pie part becomes tough as it loses water.
Ingredients
6 heaping tbsp flour
4 tbsp sugar
Pinch salt
1 egg
400 mL yogurt
200 mL sour cream
1.5 tbsp oil
Preparation
Take a 9-by-11-inch baking shape and butter it then dust it with flour. Preheat the oven to 400F.
Mix the dry ingredients, then whisk in the yogurt, eggs, vanilla extract, and 100 mL sour cream.
Mix the remaining sour cream with the oil. Spread the first mixture into the baking dish. Top with the sour cream mixture carefully. It doesn't have to be spread onto every area.
Dollop small spoonfuls of prune jam on top. Bake until edges are golden brown. Slice and eat warm.
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