GREEN TOMATO PIE
This pie is a classic in the southern U.S. and is a spicy treat no matter where it's served!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 8
Number Of Ingredients 12
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
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Nooraddin Ak
[email protected]This pie was easy to make and turned out delicious. The crust was flaky and the filling was tangy and flavorful. I will definitely be making this again.
Tipu Gujjar
[email protected]I followed the recipe exactly and the pie turned out great. The crust was flaky and the filling was tangy and flavorful. I will definitely be making this again.
iam tj256
[email protected]This pie was a bit too tangy for my taste, but my husband loved it. The crust was flaky and the filling was flavorful.
am it
[email protected]I'm not a big fan of green tomatoes, but this pie was actually really good. The crust was flaky and the filling was tangy and flavorful. I would definitely make this again.
Kim Joye
[email protected]This pie was delicious! The crust was flaky and the filling was tangy and flavorful. I loved the addition of the cheese and onions.
Rajab Mahmud
[email protected]I was looking for a new green tomato pie recipe and this one did not disappoint. The crust was flaky and the filling was tangy and flavorful. I will definitely be making this again.
mdtawhid arafat
[email protected]This pie was easy to make and turned out great. The crust was flaky and the filling was tangy and flavorful. I will definitely be making this again.
strawberry worm
[email protected]I've made this pie several times and it's always a hit. The crust is flaky and the filling is tangy and flavorful. I love the addition of the cheese and onions.
Rizzy Japhet
[email protected]Yum! This pie was a hit with my family. The crust was flaky and the filling was tangy and flavorful.
Renee Foy
[email protected]This is my favorite green tomato pie recipe. It's easy to make and always turns out perfect. The crust is flaky and the filling is tangy and flavorful.
Ricardo Mondragon
[email protected]I was hesitant to try this recipe because I'm not a big fan of green tomatoes. But I'm so glad I did! The pie was delicious. The crust was flaky and the filling was tangy and flavorful.
Liliso Mtiki
[email protected]This is a great recipe for using up green tomatoes. I had a bumper crop this year and was looking for ways to use them all up. This pie was a delicious and easy way to do it.
Divine Oroko
[email protected]I've tried many green tomato pie recipes, but this one is by far the best. The crust is perfect and the filling is so flavorful. I love the addition of the cheese and onions. It really takes the pie to the next level.
Simbarashe Chindima
[email protected]This green tomato pie was a hit at our family gathering. The crust was flaky and buttery, and the filling was flavorful and tangy. I used a mix of green tomatoes and red tomatoes, which gave the pie a beautiful color. I also added a bit of chopped ba