Foodies-9/4/2014 Pies and Tarts, Panna Cotta Pie

Aleathia says:

Generally I post about savory foods, but now it is time to get down on some dessert.  The cook book this week is called Pies And Tarts by Kristina Peterson Migoya.

This book is from the Culinary Institute of America and includes sections on the tools needed for proper pie and tart making as well as informative tips on crusts, fillings, and meringues.

The book is sectioned off by filling varieties for easy use:  Pie and Tart Crusts, Fruit, Cream, Custard, Chocolate and Nut, and Savory.

We are rapidly approaching apple pie season, I know, but I thought this recipe for an essentially no bake pie at the hottest part of the summer was a good one.

Panna Cotta Pie

9 inch pie

Graham Cracker-Crumb Crust

1 cup Graham Cracker crumbs (8-9 sheets)

2 T light brown sugar, packed

4 T unsalted butter, melted and cooled

Preheat oven 350.  Use a pastry brush and lightly coat pie pan with butter and dust with flour. Combine sugar and crumbs in a bowl and rub with fingers to incorporate.  Add melted butter to the mixture and mix thoroughly until all the crumbs are moistened.  Squeeze the mixture.  If it stays together it is mixed enough.  Press the mixture into the bottom of the pan and up the sides. Refrigerate or freeze for 10 minutes then bake 8-10 minutes until lightly browned.  You may also leave the crust uncooked if desired.

2 T cool water

2 tsp powdered gelatin

3 cups heavy cream

3/4 cp sugar

1 pt strawberries rinsed, hulled and halved (may use raspberries)

2 tsp balsamic vinegar

Place water in a small bowl and sprinkle gelatin on top.  Whisk to combine.  Set aside to bloom the gelatin about 10 minutes or until all the water is absorbed.

In a small saucepan combine 1.5 cups of the heavy cream with 1/2 cup of sugar, stirring continuously over medium heat until the sugar is dissolved and the mixture is hot. Set aside.

Place the remaining cream in a medium stainless steel bowl.  Add the gelatin to the cream and gently whisk until the gelatin has dissolved.  Add the reserved hot cream and stir to combine.  Allow the mix to cool until it registers 85-90 degrees on a candy thermometer or appears slightly lumpy.

Pour the filling into the prepared crust.  Smooth and level the filling.  Immediately refrigerate the pie, chilling it for at least 4 hours to set.

In a large bowl, combine berries, remaining sugar and the vinegar.  Toss to combine.  Top pie with berry mixture and serve.