Canton Winter Market features Michigan-made vendors

The first Canton Winter Market of the season is Sunday, February 10th. It runs from 10:00 a.m. until 2:00 p.m. at the Cady-Boyer Barn, 500 N. Ridge Rd. in Canton.

The Market features locally made foods and crafts, including Crunch Granola. The Walled Lake based snack company makes a donation to Forgotten Harvest for every bag sold.

Crunch Granola Yogurt Blueberry Pie with Crunch Granola Crust

Makes one 9-inch gluten free pie

Crust:
2 cups Original Recipe Crunch Granola (available at the Canton Winter Markets)
2 tablespoons sugar
4 tablespoons unsalted butter, melted

Filling:
1 ½ cups plain yogurt
12 ounces cream cheese, room temperature
4 ½ tablespoons sugar
1 ½ teaspoons pure vanilla extract
5 ounces (1 cup) blueberries (frozen could be used and are available at the Canton Winter Markets)
Honey (Bobilin Honey available at the Canton Winter Markets)

For the crust:
Preheat oven to 350°F.
In a food processor, pulse 2 cups granola with the sugar until crumbly.
Drizzle in butter, process until combined but mixture is still crumbly.
Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides.
Refrigerate until firm, about 15 minutes.
Bake until crust is golden and fragrant, about 10 minutes.
Transfer to a wire rack to cool completely.

For the fillign:
Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 1 hour. Discard liquid.
With an electric mixer on medium-low speed, beat cream cheese until smooth.
Add sugar and vanilla; beat until smooth.
Add strained yogurt, and beat on low speed until smooth.
Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day.
Just before serving, arrange blueberries on top, drizzle with honey, and serve!
Please note: Just about any fruit would work perfectly with this recipe. Use your favorite!