Lattice Peach Pie with Homemade Vanilla Bean Ice cream

What is better on a hot summer day then a huge slice of homemade peach pie with a BIG scoop of Vanilla Bean Ice Cream?


In my opinion, there is nothing more comforting. My girls must agree. They both took turns running into my kitchen pointing to the ice cream maker and making annoying noises until I feed them a heaping spoonful of the homemade vanilla bean ice cream. haha...They both kept running back and forth begging for the vanilla sweetness.



I usually make my own crust recipe, but I received the Food Network Magazine this week. I wanted to try a few things from the magazine. One section of the magazine is all about pie with many different fillings. I figured I would give it a try. I love the Food Network Mag. and it always has some really phenomenal recipes.


Food Networks Recipe of Peach Pie:



Crust:
3 1/2 cps. flour
1/4 cp. sugar (I used my vanilla sugar)
1 tsp. salt
3 sticks of butter, cold, cut in 1 in. pads
1 TB of white vinegar
1/2 cp. ice water

Add the flour, sugar and salt into a food processor. Add 1 stick of butter at a time. Pulse. It should be crumbly and the size of peas.

This is what it should look like. Then add the vinegar and water. Pulse three times. Remove from the food processor and put on a floured counter. Knead a few times. Cover and put it in the refridge for 1 hour.

FILLING:

2 1/2 pounds of peaches, skinned removed and cut into slices.

1 cp. brown sugar

Juice of one lemon

2 heaping TB of quick cooking Tapioca

1/2 tsp. vanilla (I used the BVBC Vanilla Paste)

1/4 tsp. cinnamon (I added a little more. I love cinnamon)

Dot with 4 TB of butter

Mix all of the ingredients. Add to a pie shell and dot with the butter.

Bake on 400 for an hour.

I used a Emile Henry pie pan and it worked wonderful. But whatever you have will work beautifully. This pie is outstanding. I give Food Network Mag. five stars.

My Vanilla Bean Ice Cream

2 cps. heavy cream

3 cps. whole milk

1 cp vanilla sugar

1 vanilla bean

1. Add them to a sauce pan. Split the vanilla bean and add the pulp and the vanilla bean. Cook the milk and cream just until the sugar dissolves. (Should still be pretty cool) Add to the ice cream maker...Remove the vanilla bean and add to the ice cream maker. If it is warm let it cool. Refridge. Let it work its magic for about 30 minutes and the add to a container and refridge until firm.