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Green Tomato Pie Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving
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Moderate Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving

Green Tomato Pie Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
6-8 Servings
$ /Serving

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup butter-flavored shortening
  • 1/2 cup cold water
  • 1 1/4 cups sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon orange zest, grated
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 cup raisins
  • 5 green tomatoes, or enough to fill pie crust, thinly sliced
  • 1 egg white, slightly beaten

Preparation

For the crust:

 

Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.

 

Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.

 

For the filling:

 

Preheat oven to 425 degrees F.

 

Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.

 

Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.

 

*Cook's Note: If your pie looks ready to "spew out," open oven door for about 2 minutes.

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Preparation

For the crust:

 

Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.

 

Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.

 

For the filling:

 

Preheat oven to 425 degrees F.

 

Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.

 

Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.

 

*Cook's Note: If your pie looks ready to "spew out," open oven door for about 2 minutes.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product