Green Tomato Pie!

Monday, October 18, 2010

So I cleaned out my summer crops and planted some seeds (lettuce, spinach, arugula, carrots, radishes) and now I have all of these green tomatoes to deal with.  I can’t just compost them, and after making more fried green tomatoes than anyone can really eat, I decided to have a crack at this recipe that I’m been saving for a while.  It’s a sweet pie made apple-style, but with green tomatoes instead.  Verdict?  It’s good!  The recipe calls for a bit too much sugar, but the tomatoes have a strange sourness to them that makes the pie more complex than an apple pie. 

Pie crust:
2 c flour
1 c shortening (I use Crisco, it’s just easier)

<1 tsp salt
1/2 c cold water

Place the water in the freezer while you combine the rest of the ingredients. Use a fork to mash shortening into flour until peices are "pea-sized." Add the water a bit at a time until all dough holds together in a ball. Refridgerate.

Filling:
1 1/4 c sugar
1 T flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
2 T butter
3 c thinly sliced green tomatoes

Set oven to 425 degrees.  Sift dry ingredients together and mix with tomatoes.  Let sit while you roll out the dough and cover the bottom of the pie pan.  Drain off some of the excess juice created by the tomatoes and sugar mixture, then fill pie pan and dot with butter.  Place top crust and bake for 45 minutes.

Et viola!