Recipe courtesy of Ken Smith
Green Tomato and Apple Pie
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 277
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 181
Ingredients
2 (12-inch) frozen pie crusts, defrosted
1 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon grated lemon zest
2 cups peeled, cored, halved (half moon shaped), and thinly sliced tart apples
2 cups thinly sliced, halved (half moon shaped), green tomatoes, with any large seeds removed
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, chilled and cubed
1 tablespoon milk, to brush crust
1 tablespoon toasted fennel
1 tablespoon ground cardamom
Directions
- Preheat oven to 450 degrees. Line an 8-inch pie pan with one of the store bought pastry dough and set aside. In a large bowl, combine the sugar, salt, cinnamon, lemon zest, apples, and tomatoes cut into half moons and seeds removed. Toss well to coat the ingredients. Add the lemon juice to prevent discoloration of the apples. Mound the apple, tomato mixture into the pie dough, mounding it slightly in the center. Dot with the butter. Add the second pastry dough on top and crimp the edges to seal. Brush the top of the pastry with the milk and sprinkle the toasted fennel and ground cardamom on top. Bake the pie for 10 minutes at 450 degrees, and then turn the heat down to 350 degrees. Bake for another 35 minutes, until the crust is golden. Let cool on a rack. Serve warm with ice cream or just alone.