Yes, it’s true … I love green tomatoes. Fried, pickled, or cooked in a pie, it doesn’t matter … I love green tomatoes.
Wait. Cooked in a pie? In the immortal words of Kool-Aid Man, “Oh, yeah!” Seriously, if you’ve never had a green tomato pie, I suggest you try one soon … and here is my favorite recipe for it. Enjoy!
Green Tomato Pie
[Adapted from Southern Living]
- 17 medium-size green tomatoes, chopped (about 6 3/4 pounds)
- 10 medium Granny Smith apples, peeled and chopped (about 4 3/4 pounds)
- 2 (15-ounce) packages golden raisins
- 2 1/2 cups sugar
- 2 1/2 cups firmly packed brown sugar
- 2 cups water
- 1/2 cup apple cider vinegar (5% acidity)
- 2 tablespoons grated orange rind
- 2 tablespoons grated lemon rind
- 1 cup fresh lemon juice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground
- 1 (15-ounce) package refrigerate piecrusts
- 2 tablespoons butter
- 2 tablespoons sugar
1. Combine first 13 ingredients in a Dutch oven; simmer over medium-low heat, stirring often, 2 hours and 30 minutes or until tomato and apple are tender and liquid thickens.
2. Roll each refrigerated piecrust into 1/8-inch thickness. Press 1 piecrust into a 9-inch pie plate; fold edges under and crimp.
3. Spoon 4 1/2 cups green tomato pie filling into piecrust; dot with 2 tablespoons butter. Refridgerate any remaining filling(*).
4. Cut remaining piecrust into 1/2-inch strips; arrange in a lattice design over filling. Sprinkle evenly with 2 tablespoons sugar.
5. Bake pie at 425° for 10 minutes; reduce oven temperature to 350° and bake 30 minutes or until golden.
*Use remaining filling as you would relish or chutney, serving within a few days. Filling goes well atop warm brie, served with crackers.