GREEN TOMATO PIE
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.-Violet Thompson, Port Ludlow, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
GREEN TOMATO SKILLET PIE
A serving of fried green tomatoes is a classic dish in the South, as much at home on a vegetable plate as skillet corn, greens, and classic macaroni and cheese. Green tomatoes aren't just for frying; you can enjoy also them in a sweet and juicy pie. Green tomato pies have been called the "apple pies of summer" because, when baked with warm spices such as cinnamon and cloves, unripe green tomatoes take on fruity notes similar to Granny Smith apples or rhubarb. Top with a dollop of sweetened whipped cream or your favorite ice cream. When you get them home from the market, store green tomatoes in the refrigerator to keep them from ripening. As delicious as the filling is, the bacon dripping-flavored crust is also an integral part in making this a fantastic recipe. The dough can be made up to 3 days in advance and refrigerated, or 2 months ahead and frozen.
Provided by Anna Theoktisto
Categories Pies
Time 4h
Yield Serves 8
Number Of Ingredients 17
Steps:
- Prepare the Crust: Place flour, sugar, and salt in a food processor; pulse to combine, about 3 times. Add butter and drippings; pulse until mixture resembles coarse crumbs, about 10 times. Gradually add 1⁄2 cup cold water, pulsing until mixture forms a dough, about 5 times. Turn out onto a lightly floured surface. Divide dough in half; shape into 2 disks. Cover disks tightly in plastic wrap. Chill until firm, up to 1 day.
- Prepare the Filling: Preheat oven to 350°F. Stir together granulated sugar, raisins, flour, cinnamon, zest, cloves, and salt in a large bowl. Add tomatoes and vinegar. Toss to coat; set aside.
- Unwrap 1 dough disk. Place on a lightly floured surface; sprinkle dough with flour. Roll into a 14-inch circle. Fit into a 10-inch cast-iron skillet. Unwrap remaining disk. Roll into a 12-inch circle; cut into 1-inch-wide strips.
- Pour tomato mixture into dough in skillet; dot with butter. Arrange strips in a lattice design over Filling. Trim and discard excess dough; crimp edges of Crust. Freeze, uncovered, 10 minutes.
- Brush chilled pie with beaten egg; sprinkle with turbinado sugar. Bake in preheated oven until Crust is golden brown, about 1 hour. Cool 2 hours before serving.
GREEN TOMATO PIE
Steps:
- Mix 3/4 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon each salt and pepper, 3 tablespoons quick-cooking tapioca and the zest of 1 lemon. Cut 2 pounds green tomatoes into 1/4-inch-thick slices; dip completely in the sugar mixture, then arrange in pie shell, adding 1/2 cup golden raisins as you layer. Drizzle with 2 tablespoons lemon juice and dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
GREEN TOMATO PIE III
Tastes like the best apple pie you have ever had. Make people guess what it is! They will want another slice.
Provided by Pam
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place diced green tomatoes and vinegar in a large bowl.
- In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
- Pour into pie crust and cover with criss-cross lattice crust.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 65.3 g, Fat 15.2 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3.8 g, Sodium 389.6 mg, Sugar 40.7 g
CHARLOTTE'S GREEN TOMATO PIE
Green tomato pie makes an awesome conversation piece. I took it to a potluck and it was a delight to share. -Charlotte McDaniel, Jacksonville, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 6 ingredients until blended. Add tomatoes; toss gently to combine., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 434 calories, Fat 19g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 314mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
GREEN TOMATO AND APPLE PIE
Provided by Food Network
Number Of Ingredients 12
Steps:
- 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.
GREEN TOMATO PIE
Steps:
- Preheat oven to 425 degrees F.
- In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar.
- Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent.
- Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes.
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