After weeks of enjoying red, ripe summer tomatoes in sandwiches, all sorts of tomato salads, side dishes and puff pastry pizzas, the weather and sunlight have changed and I realized that the remaining tomatoes on the vine would not ripen properly.
So, I picked all the green tomatoes.
This year I was determined to make a pie. Except that green tomato pie usually calls for slices of tomatoes and my vines were loaded with little ones.
No problem. I cut them in halves and quarters, depending on how small they were, and used them that way.
In addition, many recipes for green tomato pie are layered — tomato slices and dried fruit, usually raisins.
I mixed it all up.
Perfecto! This was delicious.
I made two. Froze one for Thanksgiving.
Can be either dairy or parve.
Green Tomato Pie
2 pounds green tomatoes
1/2 cup raisins
1 cup brown sugar
3 tablespoon all purpose flour
1/2 teaspoon salt
2 teaspoons grated fresh lemon peel
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons lemon juice
Pastry for 2-crust pie
2 tablespoons butter or solid coconut oil
1 tablespoon milk, optional
Preheat the oven to 425 degrees. Chop tomatoes if they are large; for mini tomatoes, cut them into halves or quarters. Place the pieces in a bowl. Add the raisins, brown sugar, flour, salt, lemon peel, cinnamon, nutmeg and lemon juice. Toss the ingredients to distribute them evenly and to be sure the fruit is coated completely. Roll our half the dough and fit it into a 9-inch pie dish. Spoon the filling into the dish. Cut the butter into small pieces and place the pieces around the top of the fruit. Roll the remaining dough, place it on top of the filling, crimp the edges to seal in the filling. Pierce the top crust in 2-3 places to allow steam to escape. For a dairy pie, dab some milk onto the top crust and crimped edge here and there, for a golden finish. Bake for 15 minutes. Reduce the oven heat to 350 degrees. Bake for another 40-45 minutes or until the crust is golden brown.
Makes one pie serving 8-10 people