I know what you are thinking! Why is there a picture of a SPIDER on the blog? I was wonderfing that myself. Oh, wait. That’s not a spider, it’s Malagieri’s Deep-Dish Peach Pie. What looks like a large arachnid crawling out of a dish is actually the pieces of the Puff Pastry Lattice Crust on top of some delicious sweet, nutmeggy sliced peaches. Malgieri said only to perss the lattice to the edge of the baking pan. I did. And this is what happened. The pieces rose up and … well you can see!! But it did not affect the taste one whit!!

Malgieri explained how to make the lattice work and then transfer it onto the pie. As hard as I tried I finally had just fix the lattice crust on the pie itself. But since I made two mini pies it was quite simple to do it ‘the old fashioned’ way. I cut the strips with a scalloped knife and only 1/4 inch rather than the 1/2 inch suggested because the pies were small.

Sprinkled with a little sugar they were sweet, but not too sweet and perfect one serving.

And the Ice Cream on top? That is…..

Chez Panisse Vanilla Ice Cream
(via Nancy who adapted it from Chez Panisse Desserts by Lindsey Remolif Shere)
Makes: 1 quart

1 vanilla bean
1 cup half and half ( I actually used 1/2 cup cream and 1/2 cup milk since I was out of half and half)
2 cups whipping cream
2/3 cup sugar
pinch of salt
6 egg yolks (I used about 105 grams of yolk)
3/4 tsp vanilla extract

1. Split the vanilla bean and scrape the seeds into the sugar, rubbing the mixture between your fingers until the sugar is fragrant.

2. Add the vanilla, sugar, vanilla pod, half and half, or milk and all the cream to a sauce pan. Warm the mixture, stirring, until the sugar dissolves.

3. Whisk the egg yolks in a separate bowl until just mixed. Gradually pour the hot mixture into the egg yolks in a steady stream, whisking constantly.

4. Pour all back into the sauce pan and heat over medium-low heat, stirring, until the mixture thickens slightly into a custard and coats the back of the spoon.

5. Strain the custard into a storage container, add back the pod to the custard, and chill in the fridge until cold.

6. Add the vanilla extract, remove the vanilla pod, and freeze in an ice cream maker.

If you like a rich vanilla laden IC this is the one. And perfect to top my Peach Pie Spider!!!!

Other members of the Modern Baker Challenge have already made the pie. And there are process pictures on The Puff Pastry Page. And take a look at Phyl’s.