My Tomatoes are still producing, but they will not have time to turn red on the vine before frost, so I harvested the larger ones. Green Tomatoes have virtually little taste, so today's reaping is an experiment called "Green Tomato Pie." It tastes like a VERY TART Green Apple Pie. (Recipe below) Quite a different taste, but yummy just the same.
Green Tomato Pie
2 pie crusts (see my recipe below)
1/4 cup all-purpose flour
5 green
tomatoes, very thinly sliced
1 1/2
cups white sugar
2
tablespoons cider vinegar
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2
teaspoon salt
Put all
ingredients in a bowl and mix very well.
Spoon this mixture into the pie crust, place 2nd pie crust on
top, crimp edges, then cut slits in crust top.
Bake in preheated oven at 400 for 40 minutes. Allow 20 mins to cool before serving. We used Vanilla Bean Ice Cream on top.
Pie Crust Ingredients (To Make in a Food Processor)
2 1/2 cups (12 1/2 ounces) all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, cubed, and very cold
1/2 cup very cold water
In the bowl of a food
processor, combine flour, sugar, and salt; pulse to combine. Add butter, and
pulse until the mixture resembles coarse crumbs, with some larger pieces
remaining, about 10 seconds.
With the machine
running, add about half of the water through the feed tube in a slow, steady
stream; stop when the dough holds together without turning wet or sticky. Do
not process more than 30 seconds. Test by squeezing a small amount of dough
together; if it is still too crumbly, add a bit more water, 1 tablespoon at a
time.
Divide the dough ball
into two, and flatten each half into a rough disk. Wrap each disk in plastic
wrap, and chill for at minimum 1 hour (this time increment allows for the water
to fully hydrate the dough, making for a more cohesive product that's easier to
roll out).
Makes 2 pie dough rounds, or enough for one double-crust pie or
two single-crust pies.
