Green Tomato Pie

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Green Tomato Pie

I originally found the recipe in an old cookbook my grandmother had.

I made a few changes along the way and here is the version I now make.

It makes a great brunch addition.

 

6 medium (1-3/4 lb.) green tomatoes

1 cup sugar

3 TB flour

1-1/4 tsp. ground cinnamon

1/2 tsp. grated nutmeg

1/8 tsp. ground cloves

1-1/2 tsp. lemon zest

1/2 tsp. salt

2 TB butter

 

Pastry for a 2 crust pie, recipe below

Sugar, for topping

 

Preheat oven to 400º F.

 

Blanch tomatoes in boiling water for 20 to 30 seconds. Remove from water,

core and peel.

Cut prepared tomatoes into 1/4 inch slices.

 

In a large saucepan, combine sliced tomatoes with 1/4 cup water. Bring to a

boil, cover, reduce

heat and simmer for about 5 minutes. Remove tomatoes from liquid with a

slotted spoon, reserving

boiling liquid.

 

Combine flour, 1 cup sugar, salt, cinnamon, nutmeg, cloves and lemon zest.

 

Add flour mixture to liquid. Cook, stirring constantly just until boiling.

Remove from heat and stir in

butter until melted. Gently stir in prepared green tomato slices. Cool

slightly 10-15 minutes, and

spoon into the unbaked pie crust. Top with top pastry crust, crimp and seal

edges.

 

Cut venting slits in tops crust and sprinkle lightly with sugar. Bake for

about 40 minutes or until

crust is golden brown.

 

Serves 6 to 8.

 

~~~Double Crust Pastry (10 inch pie)~~~

2-2/3 all purpose flour

1 tsp. salt

1 cup vegetable shortening

7 to 8 TB cold water

 

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender

(or pulling 2 table knives

through ingredients in opposite directions), until particles are size of

small peas. Sprinkle with cold

water, 1 tablespoon at a time, tossing with fork until all flour is moistened

and pastry almost leaves

side of bowl (1 to 2 teaspoons more water can be added if necessary).

 

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds

on lightly floured surface.

Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45

minutes or until dough is

firm and cold, yet pliable. This allows the shortening to become slightly

firm, which helps make the

baked pastry more flaky. If refrigerated longer, let pastry soften slightly

before rolling.

 

Roll one round on lightly floured surface, using floured rolling pin, into

circle 2 inches larger than

upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie

plate. Unfold and ease

into plate, pressing firmly against bottom and side.