Best Green Tomato Pie Iv Recipes

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GREEN TOMATO PIE III



Green Tomato Pie III image

Tastes like the best apple pie you have ever had. Make people guess what it is! They will want another slice.

Provided by Pam

Categories     Desserts     Pies     Vintage Pie Recipes

Yield 8

Number Of Ingredients 9

5 green tomatoes, chopped
1 ½ cups white sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¼ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place diced green tomatoes and vinegar in a large bowl.
  • In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
  • Pour into pie crust and cover with criss-cross lattice crust.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 65.3 g, Fat 15.2 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 3.8 g, Sodium 389.6 mg, Sugar 40.7 g

GREEN TOMATO SKILLET PIE



Green Tomato Skillet Pie image

A serving of fried green tomatoes is a classic dish in the South, as much at home on a vegetable plate as skillet corn, greens, and classic macaroni and cheese. Green tomatoes aren't just for frying; you can enjoy also them in a sweet and juicy pie. Green tomato pies have been called the "apple pies of summer" because, when baked with warm spices such as cinnamon and cloves, unripe green tomatoes take on fruity notes similar to Granny Smith apples or rhubarb. Top with a dollop of sweetened whipped cream or your favorite ice cream. When you get them home from the market, store green tomatoes in the refrigerator to keep them from ripening. As delicious as the filling is, the bacon dripping-flavored crust is also an integral part in making this a fantastic recipe. The dough can be made up to 3 days in advance and refrigerated, or 2 months ahead and frozen.

Provided by Anna Theoktisto

Categories     Pies

Time 4h

Yield Serves 8

Number Of Ingredients 17

3 cups all-purpose flour, plus more for work surface
1 tablespoon granulated sugar
1 tablespoon kosher salt
1/2 cup cold unsalted butter, cubed
1/2 cup bacon drippings, cold
1 1/2 cups granulated sugar
1/2 cup golden raisins
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon orange zest (from 1 orange)
1/8 teaspoon ground cloves
pinch kosher salt
5 medium-size green tomatoes (about 1 lb., 12 oz. total), thinly sliced into half-moons (5 cups)
1 tablespoon apple cider vinegar
1 tablespoon unsalted butter, cubed
1 large egg, lightly beaten
2 teaspoons turbinado sugar

Steps:

  • Prepare the Crust: Place flour, sugar, and salt in a food processor; pulse to combine, about 3 times. Add butter and drippings; pulse until mixture resembles coarse crumbs, about 10 times. Gradually add 1⁄2 cup cold water, pulsing until mixture forms a dough, about 5 times. Turn out onto a lightly floured surface. Divide dough in half; shape into 2 disks. Cover disks tightly in plastic wrap. Chill until firm, up to 1 day.
  • Prepare the Filling: Preheat oven to 350°F. Stir together granulated sugar, raisins, flour, cinnamon, zest, cloves, and salt in a large bowl. Add tomatoes and vinegar. Toss to coat; set aside.
  • Unwrap 1 dough disk. Place on a lightly floured surface; sprinkle dough with flour. Roll into a 14-inch circle. Fit into a 10-inch cast-iron skillet. Unwrap remaining disk. Roll into a 12-inch circle; cut into 1-inch-wide strips.
  • Pour tomato mixture into dough in skillet; dot with butter. Arrange strips in a lattice design over Filling. Trim and discard excess dough; crimp edges of Crust. Freeze, uncovered, 10 minutes.
  • Brush chilled pie with beaten egg; sprinkle with turbinado sugar. Bake in preheated oven until Crust is golden brown, about 1 hour. Cool 2 hours before serving.

GREEN TOMATO PIE



Green Tomato Pie image

This pie is a classic in the southern U.S. and is a spicy treat no matter where it's served!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 8

Number Of Ingredients 12

2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
1 1/3 cups sugar
1/4 cup plus 3 tablespoons Gold Medal™ all-purpose flour
1 1/4 teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 1/4 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon butter or margarine

Steps:

  • In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm.

Nutrition Facts : Calories 480, Carbohydrate 67 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg

GREEN TOMATO PIE



Green Tomato Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 1 pie

Number Of Ingredients 0

Steps:

  • Mix 3/4 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon each salt and pepper, 3 tablespoons quick-cooking tapioca and the zest of 1 lemon. Cut 2 pounds green tomatoes into 1/4-inch-thick slices; dip completely in the sugar mixture, then arrange in pie shell, adding 1/2 cup golden raisins as you layer. Drizzle with 2 tablespoons lemon juice and dot with 4 tablespoons butter.
  • Perfect All-Butter Piecrust
  • Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
  • How to Make a Pie
  • Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
  • Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
  • Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
  • Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
  • Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

SAVORY GREEN TOMATO PIE



Savory Green Tomato Pie image

I found this recipe last summer when I had tons of tomatoes from my garden. It's a little different.

Provided by Jennifer S

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 8

4 green tomatoes, peeled and sliced thim
10 dried basil leaves, chopped
1/2 c chopped green onions
1 9 inch prebaked deep dish pie shell
1 c grated mozzarella chees
1 c grated sharp cheddar cheese
1/4 c paramasan cheese
1 c mayonnaise

Steps:

  • 1. Preheat oven to 350 degrees
  • 2. Place sliced tomatoes in colander in the sink in 1 layer. Sprinkle with salt/pepper and allow to drain for 10 minutes
  • 3. Layer the tomato slices, basil and onion in the pie shell. Combine the grated cheeses and mayo then mix together. Spread the mixture on top of the tomato slices and bake for 30 minutes or until lightly browned.

GREEN TOMATO PIE



Green Tomato Pie image

Given to me by my best friend, handed down to her by her Grandmother. Been around for years...It's a tasty and easy recipe.

Provided by Laudee

Categories     Pie

Time 1h5m

Yield 1 9inch pie

Number Of Ingredients 8

1 1/3 cups sugar
6 2/3 tablespoons flour
1 1/3 teaspoons salt
1 1/3 teaspoons nutmeg or 1 1/3 teaspoons cinnamon
4 cups green tomatoes, slices,cut in quarters
4 tablespoons lemon juice (or 1-1/3 Tbsp. white vinegar)
1 1/3 teaspoons grated fresh lemon rind
1 1/3 tablespoons butter

Steps:

  • Mix together: sugar, flour, salt, nutmeg or cinnamon.
  • Mix lightly through: green tomato slices, lemon juice (or vinegar), grated lemon rind Place mixture in unbaked crust.
  • Dot with butter, Cover with top crust, Bake, 35-45 minutes, in a 425° oven, until nicely browned.
  • Cool on wire rack-- Serve slightly warm.

Nutrition Facts : Calories 1553.7, Fat 18.6, SaturatedFat 10.8, Cholesterol 40.7, Sodium 3333.6, Carbohydrate 349.2, Fiber 10.4, Sugar 297.6, Protein 14.6

GREEN TOMATO PIE



Green Tomato Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

3 tablespoons flour
1/2 teaspoon nutmeg
1 1/2 cup sugar
1/2 teaspoon cinnamon
3 cups green tomatoes, chopped
1 tablespoon butter
3 tablespoon cornstarch
1 tablespoon vinegar
2 8-inch prepared pie crusts (top and bottom)

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar.
  • Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent.
  • Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes.

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