Best 6 Moms Green Tomato Apple Pie Recipes

TOM'S MOM'S APPLE PIE

Steps:

• For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
• Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
• For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
• Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
• Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
• Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
• Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
• For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
• Cut the pie into slices and top with the mascarpone whipped cream.

GREEN TOMATO PIE

Steps:

• Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.

GREEN TOMATO, APPLE AND RAISIN PIE

Steps:

• Mix sugar, flour, cinnamon and nutmeg together.
• Combine with tomatoes, apples, and raisins.
• Put into pie shell, dot with butter.
• Place the top crust on; make steam vents.
• Brush the top with milk and sugar.
• Bake at 400 for 40 to 45 minutes.

MOM'S APPLE PIE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
• In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
• Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

GREEN TOMATO APPLE PIE

Steps:

• Preheat oven to 425°F.
• Toss tomatoes and apples in a large bowl with lemon juice.
• Add sugar, flour, cinnamon and salt. Mix well.
• Put one pie crust in 9" pie pan.
• Spread ½ of the mixture into the pie crust and dot with 2 tablespoons of butter.
• Spread the other ½ of the mixture on top and dot with 2 tablespoons of butter.
• Cover with the top crust and crimp the edges with the tines of a fork.
• Cut slits in the top of the crust for steam to escape.
• Bake at 425º F for 15 minutes. Then, reduce heat to 350º F and cook for another 45 minutes.
• In the last 15 minutes of baking time, sprinkle pie crust with 1 teaspoon sugar.
• Cool slightly before serving.

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.