| Level: | Easy |
| Total: | 3 hr 15 min |
| Prep: | 45 min |
| Inactive: | 1 hr 30 min |
| Cook: | 1 hr |
| Yield: | 1 pie |
Instructions
- 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.
- 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.
- 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.
Reviews
I made this last night after an early frost left me with an abundance of green tomatoes. We had friends over (Outside, covid era) and I was not at all convinced it would be good.
It is fantastic! It really does taste like apple pie! One friend did not know it was tomato pie and was astonished.
I goofed and forgot the raisins and I think it would have been too sweet had I remembered them. The crust recipe is very good and easy too.
Excellent recipe.
excellent recipe
During the holidays,…baked with involvement of 7 grand children (females betweeb 9-13 years…educated on East Coast), made apple pie AND green Tomato pie.
The kids served to their family members. Everyone voted on the best…flavor and texture
Apples and Tomatoes were tied! The use of the vegetable “planted” the gardening idea in the kids…plant, grow and bake next year!
Enjoy the food and the social activity.