Photo: Green Tomato Pie Recipe
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 3/4 cup butter-flavored shortening (recommended: Crisco)
- 1/2 cup cold water
Filling:
- 1 1/4 cups sugar
- 2 tablespoons tapioca flour
- 1 teaspoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup raisins
- 5 green tomatoes, or enough to fill pie crust, thinly sliced
Glaze:
- 1 slightly beaten egg white
- Sugar, for sprinkling
Directions
For the crust:
Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.
Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.
For the filling:
Preheat oven to 425 degrees F.
Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.
Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.
*Cook's Note: If your pie looks ready to "spew out," open oven door for about 2 minutes.
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By dsrtangel007
Seattle WA
on January 21, 2013
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I think its a recipe that has alot of potentional. I'd try it again with some tweaks. A lot of them. I thought it odd to do this as a dessert pie, but i was game. Although ill note that i think it has the potentional to be a great savory pie as well. (or maybe a combination of the two I'll be trying that with the *rest* of the green tomatoes we have.
Unfortunately- *this pie* is a one-note pie.
*SWEET*. Ungodly sweet. Personally, i cant say im surprised (ive had sweet tea in the south
But that's it. You can only *vaguely* taste anything else. (and that's being generous It over powers the tomatoes, the rasins, (the sun-dried tomatoes we put in for contrast etc.
I like Rocky81's idea with the pecans. Although i think i might put more sun dried tomatoes in it with dried cranberry maybe (give it some depth -make it more interesting and /or do a savory/sweet thing i think.
That and *AT LEAST* cut the sugar in half so you can taste something. Something aside from *SWEEEEET!!!*
By torba97_12904148
Fremont, CA
on January 07, 2013
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Dessert vs. veggies...prepared as pie...I followed recipe as written for dessert. I agree with other evals...more sugar. In addition, I remove all seeds. Now, take this recipe, add roasted garlic and/or slices of vidalia-like onions...you get a very nice vegetable dish shaped like pie!
This a solid recips.
Annie, Fremont, CA
By gypsy55104_555438
St. Paul, MN
on November 13, 2012
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I agree with others. More raisins, a pinch of salt. I used 1/2 cup of brown and 1/2 cup of white sugar only. A generous squeeze of lemon juice in the mix helped cut down the sweetness. I also brushed the bottom of the crust with a bit of beaten egg white and pre-baked it for 6-7 minutes. It keeps the bottom crust from getting too soggy. The problem here is raw tomatoes-they contain more water than apples, and will make your pie soupy. I layered the slices on a paper towel lined plate and nuked them for a few minutes.The liquid that came out of them was amazing.
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