For the Panna Cotta:
(recipe courtesy Claudia Fleming for Saveur)
1 can Oregon Fruit Raspberries
1 ½ tsp. unflavored gelatin
1/3 cups heavy cream
7 tbsp. sugar
½ pod vanilla, split lengthwise
1 ¾ cups buttermilk
For the Pie Crust:
(recipe adapted from Allison Kave’s First Prize Pies)
3 cups all-purpose flour
1 cup butter, chilled and cut into small chunks
½ cup buttermilk
1 tbsp cornstarch
1 tbsp sugar
½ tbsp salt
- Make the pie crust by combining all ingredients (adding buttermilk LAST) in a food processor and pulse until mixture holds together almost into a ball of dough. Pour mixture out onto cutting board and roll into one large and rather thick pie crust. Place crust into pie pan, trim edges and decorate or crimp crust to your liking. Prick crust with a fork several times and place into freezer for at least 20 minutes.
- Blind bake pie shell (I use parchment paper set into pie shell and filled with sugar to the pie rim as a pie weight) for 50 minutes at 350 F. Cool pie shell to room temperature.
- Cook Oregon Fruit raspberries and their liquid with sugar over medium heat (bring to a boil first then drop to medium heat or to a simmer) for 1 hour, stirring occasionally. Cool fruit.
- Drain a small portion of liquid from the fruit mixture for decorating the pie top and pour the rest of it into the pie shell. Return pie to freezer for 10 – 30 minutes to set the jam on the bottom of the pie.
- Soften gelatin in 1 tbps cold water in a medium bowl for about 2 minutes.
- Meanwhile, put cream and sugar into a small saucepan. Scrape seeds from vanilla pod into pan, then add pod. Heat cream over medium heat, stirring until sugar dissolves, 3 – 5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl.
- Pour custard into pie shell and refrigerate until custard sets, about 4 hours but preferably overnight.
- Decorate pie with reserved raspberry syrup scattered over top.
- Serve cold or at room temperature, with or without fresh fruit as a garnish.