Green Tomato Pie
1
Very reminiscent of apply or peach pie.
Ingredients
Instructions
Instructions
1.
Preheat oven to 425.F. Line a 9" pie pan with one of the pastry crusts. Arrange the tomatoes in the crust.
2.
Whisk together all dry ingredients. Pour mixture evenly over tomatoes and then dot with butter. Place second crust on top.
3.
Bake until golden brown on top.
4.
Reduce heat to 350.F and continue baking until tomatoes are tender.
Comments
Made with about 6 cups of San Marzano tomatoes. Used only a bottom crust (of very shameful quality) and ground mace instead of nutmeg. I was hesitant at first, but it tastes good and is a good way to use green tomatoes. I think it is much too sweet and will reduce the amount of sugar used next time by a third. I had to extend the second baking time nearly 20 minutes before they were as tender as I liked. The tomatoes released a considerable amount of water, but will likely firm up as it cools further.
Follow up to my post on Nov. 22 - The pie never was finished. Something about it was really off putting for me, perhaps because I am so unused to treating tomatoes as a fruit like this. I still think it was fine, but I never found myself wanting another slice. I think a proper double crust would have gone a long way in making this pie more palatable.