So I've always wondered what to do with all of my green tomatoes? It's getting cold and the sun doesn't hit my garden anymore. So I have tons of tomatoes on the vine that won't turn red. So what did I do?? I made a pie!
Ok I know it sounds weird, but it wasn't too bad. I think if I picked the tomatoes off the vine a little earlier then the skin wouldn't be as hard, but it was still a good use for green tomatoes.
This recipe was derived (lots of changes though!) from Food Network's Paula Dean recipe
The crust (not from Paula Dean)
1 1/4 cup flour
4 Tbsp cold butter
1/2 Tbsp sugar
1/2 tsp salt
- 1 1/4 cups sugar
- 2 tablespoons flour
- 1 Tbsp lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch cloves
- 5 green tomatoes and a dozen green cherry tomatoes, or enough to fill pie crust, thinly sliced
Preheat oven to 375 degrees F.
To make crust:
Add flour, sugar and salt and mix together. Cut in VERY cold butter into small pieces. Slowly add water while stirring with fingers until just together and slightly dry. Put in freezer for a couple hours to harden. Then cut pie dough in two equal parts. Roll out one half into a circle about 1/8 inch thick. Spray pie pan with butter and sprinkle with sugar. Then put rolled out pie dough into pan and set aside.
Mix sugar, flour, lemon, cinnamon, nutmeg, and cloves 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.) Create Lattice and Pinch dough with fingers to seal edges. Then fold over the sides of the crust with fingers and make V shaped wedges with your fingers to make crust. Put pie in freezer for an hour to set.
Sprinkle lattice with sugar for a shine then cook pie at 375 for 10 minutes then 350 for 40 minutes.