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Rairdog · April 18, 2015

I make green tomato pies with an oil crust. You would swear there are peaches and apples in it and not tomato's. Firm pineapple tomatoes work really well but all of them work. It was a recipe from a lil ole lady in KY.

Green Tomato Pie
Ingredients
6 cups green tomatoes, sliced slightly thicker than sandwich size (they break down so keep them fairly thick)
4 tbsp. lemon juice
2 tsp. lemon zest
1 tsp. salt
1/2 tsp. cinnamon
1 1/2 cup sugar
4 tbsp. cornstarch
4 tbsp. butter
1 double pie crust
Add in options: Raisins, cloves, ginger, nutmeg, cranberries
Instructions
Begin by washing, peeling and thinly slicing the tomatoes.
In a medium to large sized sauce pan combine tomatoes, lemon juice, lemon rind, salt, and cinnamon. Cook these ingredients over a medium heat for about 15 minutes, stirring often to evenly cook the tomatoes.
Combine the sugar and the cornstarch in a small bowl. Add this to the tomatoes and continue to cook until the mixture thickens, about 5 to 8 minutes. It is important to stir this constantly while cooking to keep it from sticking to the bottom of the pan. The end product is a gelatinous, green filling that may not look so appealing, but trust me will taste divine!
Remove the tomatoes from the stove top, stir in the butter until it melts and then allow the mixture to cool slightly.
Pour the filling into a 9 inch pie pan lined with a crust.

Bake the pie in a preheated 350-400 degree F oven for about 25 minutes depending on your oven.

Oil Pie Crust (much easier that shortening crust and I prefer it)

1 1/2 cups Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 to 4 tablespoons milk (or water)

Whisk together the flour, salt, sugar and baking powder. This can be done right in the pie pan, if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Work the dough across the bottom of the pie pan and up the sides with your thumbs. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. You can pull out a handful, roll it out and cut into strips for the top.

April 18, 2015	#7
Rairdog Tomatovillian™ Join Date: May 2014 Location: Noblesville, IN Posts: 112	I make green tomato pies with an oil crust. You would swear there are peaches and apples in it and not tomato's. Firm pineapple tomatoes work really well but all of them work. It was a recipe from a lil ole lady in KY. Green Tomato Pie Ingredients 6 cups green tomatoes, sliced slightly thicker than sandwich size (they break down so keep them fairly thick) 4 tbsp. lemon juice 2 tsp. lemon zest 1 tsp. salt 1/2 tsp. cinnamon 1 1/2 cup sugar 4 tbsp. cornstarch 4 tbsp. butter 1 double pie crust Add in options: Raisins, cloves, ginger, nutmeg, cranberries Instructions Begin by washing, peeling and thinly slicing the tomatoes. In a medium to large sized sauce pan combine tomatoes, lemon juice, lemon rind, salt, and cinnamon. Cook these ingredients over a medium heat for about 15 minutes, stirring often to evenly cook the tomatoes. Combine the sugar and the cornstarch in a small bowl. Add this to the tomatoes and continue to cook until the mixture thickens, about 5 to 8 minutes. It is important to stir this constantly while cooking to keep it from sticking to the bottom of the pan. The end product is a gelatinous, green filling that may not look so appealing, but trust me will taste divine! Remove the tomatoes from the stove top, stir in the butter until it melts and then allow the mixture to cool slightly. Pour the filling into a 9 inch pie pan lined with a crust. Bake the pie in a preheated 350-400 degree F oven for about 25 minutes depending on your oven. Oil Pie Crust (much easier that shortening crust and I prefer it) 1 1/2 cups Unbleached All-Purpose Flour 1/2 teaspoon salt 1 teaspoon sugar 1/4 teaspoon baking powder 1/3 cup vegetable oil 3 to 4 tablespoons milk (or water) Whisk together the flour, salt, sugar and baking powder. This can be done right in the pie pan, if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Work the dough across the bottom of the pie pan and up the sides with your thumbs. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. You can pull out a handful, roll it out and cut into strips for the top.