Moms Green Tomato Apple Pie Recipes

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 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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
• Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

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.