Description
A unique and delicious Green Tomato Pie that combines tart green tomatoes with dried cranberries and warm spices, baked in a flaky double pie crust. This recipe offers a delightful twist on traditional fruit pies, perfect for those looking to try something different with a balance of sweet and tangy flavors.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie crusts (two crusts needed for top and bottom)
- 1 large egg (beaten, for egg wash)
- 2 teaspoons coarse sugar (or granulated sugar for sprinkling)
Filling
- 1-3/4 pounds green tomatoes (about five or six medium-sized, sliced 1/8 inch thick)
- 1-1/2 cups granulated sugar
- 1/2 cup dried cranberries
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the pie.
- Slice the Tomatoes: Slice the green tomatoes as thinly as possible, about 1/8 inch thick, discarding the stems and the bottom ends of the tomatoes.
- Prepare the Dry Mixture: In a large bowl, combine the granulated sugar, dried cranberries, flour, ground cinnamon, ground cloves, and kosher salt, mixing thoroughly to ensure even distribution of spices and sugar.
- Combine Tomatoes with Dry Mixture: Add the sliced tomatoes to the bowl and gently toss to coat every slice evenly with the dry ingredients. Then, add the lemon juice and lemon zest, mixing once more to incorporate all flavors.
- Assemble the Bottom Crust: Unroll one pie crust and place it into a 9 to 9.5-inch pie plate or a 9 to 10-inch cast-iron skillet, smoothing out any wrinkles to form a neat base.
- Add the Filling: Pour the tomato mixture into the crust and spread it evenly for uniform baking.
- Cover with Top Crust: Place the second pie crust over the filling. Fold the edges of the top crust under the bottom crust edges and seal them securely by fluting or crimping with a fork.
- Apply Egg Wash and Sugar: Using a pastry brush, lightly brush the top crust all over with the beaten egg. Sprinkle coarse sugar evenly on top for a sweet, crunchy finish. Cut four small slits in the center of the top crust to allow steam to escape during baking.
- Bake the Pie: Bake the pie for 60 minutes at 350 degrees Fahrenheit, until the crust is golden brown and the filling is bubbling through the steam vents.
- Cool Before Serving: Allow the pie to cool for at least three hours to let the filling set properly before slicing and serving.
Notes
- For best results, slice tomatoes as thinly as possible to ensure even cooking and texture.
- Using a cast-iron skillet instead of a pie plate can add a rustic touch and excellent heat retention.
- Be sure to seal the crust edges well to prevent leakage of the juicy filling during baking.
- Cooling the pie thoroughly before serving helps the filling to set and makes slicing easier.
- You may substitute dried cranberries with raisins or chopped dried cherries for a different flavor profile.
