PEACH PIE and a QUESTION ABOUT CURRY POWDER

Our fall is revving up...the Alaska State Fair is underway and it is the absolute end of our growing season (we will have frost in less than two weeks). What does all that mean? It is finally cool enough to bake to my hearts content, which makes me a happy camper.
Hubby is the pie eater at our house and he likes thinner pies as opposed to deep dish pies, so I started baking his pies in a two piece tart pan. At first I resisted, but soon discovered that the tart pan not only makes a prettier pie, but they are also much easier to serve (no pie plate corners to maneuver around when your cutting that first piece).

CRUST
2 and 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup ice cold butter
6-8 tablespoons ice water
Place the flour, salt and cold butter (cubed) into a food processor and pulse a few times until you get fine crumbs. Pour this mixture into a bowl and add 6 tablespoons of ice water. If the dough is too dry, add more ice water (1

tablespoon at a time) until the dough hangs together in a ball. Divide your dough in to two pieces (top crust + bottom crust). Wrap one piece in plastic and put it in the fridge. Dust your counter with flour and roll out the other piece of dough to an 1/8" thickness. Place it in the pie plate (or tart pan). Do not stretch the dough. Place this bottom crust in the fridge while you make the fruit filling.

PEACH FILLING
5 cups of fresh peaches (peeled and sliced)
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
2 tablespoons butter
Mix the sugars, cinnamon, flour, salt and peaches (gently) until everything is moistened. Stir in vanilla extract. Remove bottom crust from the fridge and "paint" the INSIDE surface of it with egg wash (1 egg mixed with 1 tablespoon water ). This will help keep the bottom crust from getting soggy while baking. Pour the fruit filling into the bottom crust and dot the filling with small pinches of cold butter.

Roll out the top crust...place it on top of the fruit and pinch the edges (if you are using a pie plate) or run your rolling pin across the edges if you are using a tart pan. Cut a vent hole in the top pie crust. Brush egg wash over the surface of the pie and sprinkle with white sugar. Bake in a PREHEATED 450 oven for 15 minutes, then lower the heat to 350 for 30 more minutes. Remove pie from oven and cool at least 3 hours before cutting.

NOTE: When I bake a pie in a standard pie plate (especially glass pie plates) I spray the plate with just a little cooking spray. This helps when it comes time to remove the pie, especially if some of the juices have found their way under the crust. This is not necessary with the two piece tart pan.
NOTE: Mix dough as quickly as possible (when using your hands) so that you don't warm up the butter.
NOTE: When you paint the inside bottom crust with the egg wash, be careful not to get too much of it up by the top edge of the tart pan (or the crust will get glued to the pan).
NOTE: Put a cookie sheet under your pie pan while it is in the oven just in case you have spill overs.

CURRY POWDER QUESTION: I have been looking at some recipes that use curry powder. I have zero experience with curry powder and a quick check on the Internet confused me even more. I guess there are many kinds of curry powders (hot, sweet, etc.). What should I watch for when purchasing curry powder. I want to try a chicken salad recipe that just says " 1/2 tsp. curry powder"...what do I buy? Any suggestions or helpful hints would be appreciated.

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