Green Tomato Pie


This sweet green tomato pie—also sometimes called mock apple pie—is a great way to make use of extras from a bumper crop of tomatoes. Be sure to select firm, green unripe tomatoes for this pie; there are heirloom tomatoes that are green when ripe—those would turn to mush in this pie, which is not the result you want. Served on its own or with a dollop of whipped cream, this summer dessert is sure to impress.


Ingredients


  • Crust
  • 1¼ cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • ¾ teaspoon salt
  • ½ cup cold unsalted butter, cut into ½-inch cubes
  • 2 tablespoons canola oil
  • 3-5 tablespoons ice water
  • Filling
  • ¾ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 medium firm, unripe green tomatoes (about 2 pounds), cored and sliced ⅛ inch thick
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-fat milk
  • 1½ teaspoons turbinado sugar

Preparation

  • Prep
  • Ready In
  1. To prepare crust: Combine pastry flour, 1 cup all-purpose flour and ¾ teaspoon salt in a large bowl or food processor. Cut in cold butter using a pastry blender or 2 knives (or pulse in the food processor) until the mixture resembles peas. Drizzle with oil; stir well to distribute. Add water, 1 tablespoon at a time, and stir until the dough is evenly moist (but not wet) and is just starting to clump together. (Do not overmix.) Divide the dough into 2 portions, 1 slightly larger than the other. Pat each portion into a disk, wrap individually in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
  2. Preheat oven to 350°F; place oven rack in the center position. Remove the dough from the refrigerator and let stand for 5 to 10 minutes. Roll the larger portion of dough between 2 sheets of plastic wrap or parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch glass pie pan. Remove and discard remaining plastic wrap or parchment. Press the dough into the bottom and up the sides of the pan. Refrigerate the crust until ready to use.
  3. Roll the remaining dough disk between 2 sheets of plastic wrap or parchment paper into an 11-inch circle. Peel off top sheet. Cut the dough into 10 (1-inch-wide) strips using a pastry wheel or a knife. Refrigerate the dough strips until ready to use.
  4. To prepare filling: Combine brown sugar, flour, cinnamon and salt in a large bowl. Add tomatoes and vinegar; toss well to combine. Arrange the tomato mixture in the chilled piecrust, distributing the tomato slices evenly.
  5. Weave the pie dough strips over the filling to form a lattice top (see Tip). Trim any uneven edges and tuck overhanging crust under bottom crust. Crimp or pinch the outer edge to seal the top and bottom crusts together. Brush milk over the lattice top; sprinkle with turbinado sugar. Freeze the assembled pie for 10 minutes.
  6. Bake the pie until the crust is golden brown and the filling is bubbling, 60 to 65 minutes. Let cool on a wire rack for at least 1½ hours to allow juices to thicken. Cut with a serrated knife to serve.
  • Tip: Learn how to make a lattice top crust.
  • To make ahead: Refrigerate crust (Step 1) for up to 1 day.
  • Equipment: 9-inch glass pie pan

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