Best 7 Green Tomato Pie Ii Recipes

GREEN TOMATO PIE

Steps:

• 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.
• Perfect All-Butter Piecrust
• 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.
• How to Make a Pie
• 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.

SAVORY GREEN TOMATO PIE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Place sliced tomatoes in colander in the sink in 1 layer. Sprinkle with salt/pepper and allow to drain for 10 minutes
• 3. Layer the tomato slices, basil and onion in the pie shell. Combine the grated cheeses and mayo then mix together. Spread the mixture on top of the tomato slices and bake for 30 minutes or until lightly browned.

CHARLOTTE'S GREEN TOMATO PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 6 ingredients until blended. Add tomatoes; toss gently to combine., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GREEN TOMATO PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place diced green tomatoes and vinegar in a large bowl.
• In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
• Pour into pie crust and cover with criss-cross lattice crust.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.

GREEN TOMATO PIE

Steps:

• 1. Wash the green tomatoes well, slice thinly and cut slices into quarters. Some say to peel the tomatoes, I see no need for it, your choice.
• 2. Mix the sugar and cornstarch in a small bowl, set aside. Preheat your oven to 425 degrees.
• 3. In a medium saucepan, combine the tomatoes with the lemon juice, lemon zest, salt and cinnamon. Cook the mixture over low heat, stirring frequently. When mixture seems softened (10-12 minutes), add the sugar/cornstarch mixture and continue to cook...stirring constantly. Make sure the cornstarch is dissolved in and not lumps in the mix. Add the butter, stir and remove from heat. Let stand while you prepare the pastry. Use your favorite recipe or store bought if that is what you prefer. I make my crust ahead of time and freeze the balls, then take them out as needed, defrost on the counter and roll out. I will add my pie crust recipe soon, it is the flakiest I have even seen.
• 4. Line a 9 inch pie plate with the bottom pastry, pour in the tomato mixture. At this point you can dot the top with butter if you wish or just cover with the top crust. I do the butter, but that is just how I was taught. Seal the edges of the pastry together, crimp and then cut several small slits in the top crust to allow steam to escape.
• 5. Again at this point, you can put into the oven or add one extra step I always use on my pies. I moisten my fingers with milk and gently rub the top crust until its moistened, but not pools of milk on top. Then sprinkle on some sugar, 1T should be enough. This adds to the browning and also makes a more flavorful, shiny crust. Its up to you if you want to add this step.
• 6. Bake for 35-45 minutes, the pie should be golden brown. This can be served hot or cold, we preferred cold with a touch of homemade whip cream.

GREEN TOMATO SKILLET PIE

Steps:

• Prepare the Crust: Place flour, sugar, and salt in a food processor; pulse to combine, about 3 times. Add butter and drippings; pulse until mixture resembles coarse crumbs, about 10 times. Gradually add 1⁄2 cup cold water, pulsing until mixture forms a dough, about 5 times. Turn out onto a lightly floured surface. Divide dough in half; shape into 2 disks. Cover disks tightly in plastic wrap. Chill until firm, up to 1 day.
• Prepare the Filling: Preheat oven to 350°F. Stir together granulated sugar, raisins, flour, cinnamon, zest, cloves, and salt in a large bowl. Add tomatoes and vinegar. Toss to coat; set aside.
• Unwrap 1 dough disk. Place on a lightly floured surface; sprinkle dough with flour. Roll into a 14-inch circle. Fit into a 10-inch cast-iron skillet. Unwrap remaining disk. Roll into a 12-inch circle; cut into 1-inch-wide strips.
• Pour tomato mixture into dough in skillet; dot with butter. Arrange strips in a lattice design over Filling. Trim and discard excess dough; crimp edges of Crust. Freeze, uncovered, 10 minutes.
• Brush chilled pie with beaten egg; sprinkle with turbinado sugar. Bake in preheated oven until Crust is golden brown, about 1 hour. Cool 2 hours before serving.

GREEN TOMATO PIE

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar.
• Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent.
• Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes.