Michigan Cherry Yogurt Pie

Methods/steps

for yogurt cheese filling, place yogurt in large strainer lined with coffee filters or cheesecloth. suspend strainer over large bowl. cover and refrigerate 1 to 2 days or until consistency is similar to whipped cream cheese. discard liquid in bowl. combine yogurt cheese, eggs, 1/2 cup granulated sugar, sour cream and vanilla in medium bowl. beat at medium speed of electric mixer 3 minutes or until blended.
for cherry filling, combine 2 cups cherries, juice, 1/2 cup granulated sugar, cornstarch, tapioca, almond extract and salt in medium saucepan. cook and stir until mixture comes to a boil and is thickened and clear. remove from heat. stir in 1 tablespoon butter and food color. cool completely.
for almond crumb topping, combine flour, brown sugar, nuts and 2 tablespoons melted butter in small bowl. mix until crumbly.
for crust, prepare (see classic crisco pie crust recipe), adding sunflower seeds to flour mixture. roll and press bottom crust into 9-inch pie plate. heat oven to 425°F. moisten pastry edge with water.
roll top crust same as bottom. cut into 1/4-inch-wide strips. braid 3 strips together. place braided strip around edge. press lightly. repeat with remaining strips.
bake at 425°F for 5 minutes. do not brown. cool completely. reduce oven temperature to 400°F.
spoon cherry filling into cooled, partially baked pie crust. spoon yogurt cheese filling over cherry filling. sprinkle with almond crumb topping.
bake at 400°F for 50 to 55 minutes or until crumb topping is light brown. cover edge of pie with foil, if necessary, to prevent overbrowning. arrange dried cherries on top of pie, if desired. cool to room temperature before serving. refrigerate leftovers.

*substitute drained canned cherries if frozen cherries are unavailable.