Tuesday, September 1, 2009


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).

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.
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).

Put a cookie sheet under your pie pan while it is in the oven just in case you have spill overs.


HoneyB said...

Your pie looks de-licious! If presented with a choice of fruit pies - peach would be my choice. I love them and I love the smell of them!

I don't use curry often myself but I have eaten it many times out. I'm sure someone else with more experience with curry will let you know - and you could always ask Laura of The Spiced Life....she cooks a lot with Indian spices! :-)

girlichef said...

Hi Coleen! Your peach pie looks delicious...I love any kind of pie :) About curry powder, it is a bit confusing to me too. I just try to buy a quality brand...usually madras curry powder. Or, if you want to just have a bit around the house, you could try making your own blend to start. If you want to, I'm sure there's many floating around...i have one on my last curry post for TFF, or I'd be happy to email it to you... good luck in your curry endeavor! :)

Cristine said...

Your pie looks fantastic!

I usually use a mild curry paste. The curry powder I have on hand is regular old McCormick's.

Ingrid said...

I am definitely not one to ask about curry. I'm clueless so I hope you share whatever you learn.

Thanks for sharing your peach pie recipe. I've got peaches that need a home in some delish dish!

Food addict said...

That pie looks so yummy!! As for the curry powder just buy the McCormick brand you can find in you local grocery store or walmart. I won't be too spicy and it just adds a little something to your chicken salad!!

Debbie said...

Your peach pie looks wonderful and I love using my tart pan too! As far as curry goes I just use plain curry by McCormicks...I've used it many times in chicken salad. Love curry with chicken salad.

Anonymous said...

Love how your pie looks! I kind of like mine thin too.

I have no idea about the curry, but I think the color has something to do with the heat level - that being said, with only 1/2 tsp. called for in the recipe, not sure it would matter which kind you pick up!

Katherine Aucoin said...

You made a gorgeous pie! You are such a pro with baking.

I'm not a curry powder expert, I just use McCormick's.

Wandering Coyote said...

I don't use curry powder anymore, but rather curry paste. Patak's is a good, readily available brand that comes in mild, med., and hot. Pastes are far more flavourful than powders. Curry powder is a mixture, so like Girlichef said in her comment, you can actually make your own quite easily.

Barbara Bakes said...

Peach pie is the perfect end of summer pie. Yours looks perfect!

Krista said...

This is one delicious lookin' peach pie. Your recipe sounds just perfect. I never make peach pie because there are so many other peach desserts that I love. This however, has my interest. It just looks SO good!

Monica H said...

I am so jealous of your cooler weather. We are now at day 68 of constant temps. over 100 degrees. Not fun.

Your peach pie looks lovely. I prefer tarts over pies because they get crisper crusts and they're so much easier to serve.

As far as the curry goes, I am the wrong person to ask, as I don't eat it. I look forward to reading what you learn about it and seeing what you make.

Katy ~ said...

Coleen, I just want to that luscious peach pie and go hide in a corner and eat it all by myself!

As far as curry goes, I just use McCormick's. I'm pretty much in the dark about the differences.