Green Tomato Pie Ii Recipes

Steps:

• In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.
• Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm.

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.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees F.
• Wash raisins and set aside. In a large bowl combine the tomatoes, apples, lemon rind, lemon juice, and vinegar.
• In a separate bowl, combine the salt, sugar, flour, cinnamon and ginger and mix well.
• Roll out 1 of the pie crusts to fit a pie plate and place in the plate. Set aside.
• Add dry ingredients into the wet ingredients and stir just until combined. Pour into pie shell. Dot top with butter.
• Add top crust and slit the top of pie. Bake 15 minutes, and reduce the oven temperature to 350 degrees F and bake for another 45 minutes.