Green Tomato Mincemeat Fried Pies Recipes

Steps:

• In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
• Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
• Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
• Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.

Steps:

• 1. Slice all of the tomatoes. Arrange 1/3 of the tomatoes in the bottom of a pie pan or 8x8 baking dish. Sprinkle with 1/3 of salt, 1/3 of sugar, and a little pepper. Top with 1/3 cup of seasoned breadcrumbs and 1/2 cup cheese.
• 2. Add second layer of tomatoes and sprinkle with 1/3 of salt, 1/3 of sugar, and a little pepper. Top with panko breadcrumbs and 1/2 cup cheese.
• 3. Repeat the layers one more time- tomatoes, 1/3 of salt, 1/3 of sugar, and a little pepper, seasoned breadcrumbs and omit the cheese on the last layer at this point.
• 4. Dot the butter on the top of the last breadcrumb layer. Bake at 400F for 60 minutes. Add the remaining cheese and bake for about 5-10 more minutes, until the cheese is melted and starting to brown.

Steps:

• Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
• Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
• Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.

Steps:

• Combine all ingredients in a large stockpot.
• Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
• Can according to water bath canner instructions.
• Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

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.