TOMATO PIE
This Southern tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. -Lois Morgan, Edisto Beach, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, Fat 32g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 466mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
GREEN TOMATO PIE III
Tastes like the best apple pie you have ever had. Make people guess what it is! They will want another slice.
Provided by Pam
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 65.3 g, Fat 15.2 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3.8 g, Sodium 389.6 mg, Sugar 40.7 g
GREEN TOMATO AND APPLE PIE
Provided by Food Network
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Line an 8-inch pie pan with one of the store bought pastry dough and set aside. In a large bowl, combine the sugar, salt, cinnamon, lemon zest, apples, and tomatoes cut into half moons and seeds removed. Toss well to coat the ingredients. Add the lemon juice to prevent discoloration of the apples. Mound the apple, tomato mixture into the pie dough, mounding it slightly in the center. Dot with the butter. Add the second pastry dough on top and crimp the edges to seal. Brush the top of the pastry with the milk and sprinkle the toasted fennel and ground cardamom on top. Bake the pie for 10 minutes at 450 degrees, and then turn the heat down to 350 degrees. Bake for another 35 minutes, until the crust is golden. Let cool on a rack. Serve warm with ice cream or just alone.
APPLE TOMATO PIE
I found this in one of my favorite cookbooks a few years ago and really enjoy using it. Its a nice change from the standard Apple Pie with an added flair! The apple and green tomato compliment each other superbly. Enjoy!! :)
Provided by Gail Eischeid
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 F. Boil water, then immerse green tomatoes (about 3 minutes)to loosen skin, then submerge in ice water. Remove skin. Slice tomatoes with a bread knife or serrated knife to achieve thin slices easily.
- 2. Thinly slice up apples. In large bowl blend together sugars, cinnamon, salt, and flour. Add tomatoes and apples, toss gently to mix.
- 3. Place one of the rollout pie dough in 9-inch pie pan. Add the apple - tomato mixture. Dot filling with butter. Cover with top crust, flute edges and cut vents in top.
- 4. Bake until tomatoes and apples are soft and crust is lightly browned. Bake 50 to 60 minutes at 400 F.
- 5. BAKERS TIP: I like to skip submerge green tomatoes in hot water, so I either peel them by hand or not at all. I like to leave the skins on both tomatoes and apples for more fiber and texture! :)Bon Appetit
- 6. BAKERS TIP: I generally make my own pie crust, but if you are in a pinch for time the store bought pie crusts work well too.
GREEN TOMATO PIE
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.-Violet Thompson, Port Ludlow, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 433 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
GREEN TOMATO APPLE PIE
The 2010 Central New York Tomato Festival second place winning recipe, courtesy of Elizabeth Koenig (Owasco). Best when served warm. Try it with lightly sweetened whipped cream, with a good vanilla ice cream or with mild cheddar cheese.
Provided by Molly53
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
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