Sunday, September 13, 2009

Green Tomato Pie

The flavor of this pie is reminiscent of an apple pie – the sweet sugar sprinkled pie crust, the hint of cinnamon, and the tart green tomatoes mixed with plump raisins. Flavor was great…however, the pie was quite watery and the bottom crust was doughy. I had a suspicion it would be since the recipe didn’t call to allow the tomatoes to drain…I ended up picking at it a bit and then tossing the majority down the disposal :( This pie has potential, but the recipe needs tweaking…in the end I think I’d rather have spent my time and effort making an apple pie.

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  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 3/4 cup butter-flavored shortening (recommended: Crisco)
  • 1/2 cup cold water
Filling:
  • 1 1/4 cups sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup raisins
  • 5 green tomatoes, or enough to fill pie crust, thinly sliced
Glaze:
  • 1 slightly beaten egg white
  • Sugar, for sprinkling

For the crust:

Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.

Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.

For the filling:

Preheat oven to 425 degrees F.

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Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.

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Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.

Recipe courtesy of Paula Deen

1 comment:

Kelly said...

I'm sorry to hear that this wasn't 100% a winner. I absolutely hate when recipes don't turn out. It breaks my heart to have to throw things out.