Green Tomato Pie with Cornmeal Crust (from jp)

Green Tomato Pie with Cornmeal Crust (from jp)

(Recipe from the Fannie Farmer Baking Book, p.87)

Surprisingly, this sweet, spicy pie has no tomato flavor as we know it from soups and salads.  Yellow cornmeal crust lends good color and texture to the tangy green-tomato filling.

a 9" 2-crust pie shell (the recipe recommends 2 recipes worth of a cornmeal dough crust, recipe follows, but you can substitute whatever you think will work well.)

1 cup sugar
1/3 cup flour
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp cinnamon
1/8 tsp ground red pepper
6 large green tomatoes, sliced 1/4" thick (do not use stem end)
1/2 cup golden raisins
2 tbsp. cider vinegar
3 tbsp butter

Preheat the oven to 425°F.

Roll out half the dough and fit it into a 9" pie pan.  Roll out the remaining dough and set it aside on waxed paper or a lightly floured surface.  Cover with waxed paper to avoid drying out.

Put the sugar, flour, salt, cloves, cinnamon, and red pepper together in a shallow bowl. Stir with a fork to mix.

Take one third of the tomato slices at a time, toss and turn them in the sugar mixture so they are evenly coated on all sides. Spread the sugared tomato slices evenly over the dough in the pan, and sprinkle the raisins over all, along with any remaining sugar mixture.

Drizzle on the vinegar, then dot with the butter.  Place the top crust on the tomato slices. Crimp the edges and cut vents in the top.

Bake for about 40 minutes or until the crust is lightly colored and juices are bubbling around the edges of the pie. Remove and serve at room temperature.

Cornmeal Dough
(one 8" pie shell, so double it generously for a 9" two-crust pie)

1 cup flour
1/2 cup yellow cornmeal, ground fine if possible (you can whirl coarsely ground cornmeal in a blender, if desired)
1/4 tsp salt
1/2 cup vegetable shortening
about 3 tbsp water

Combine the flour, cornmeal, and salt, and mix. Add the shortening and cut it into the flour/cornmeal mix until the mixture looks like fresh bread crumbs. Sprinkle on the water a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough remains cohesive when pressed together -- it will be quite soft.

Roll on a lightly floured surface.  The dough may break easily but it is also easily mended.  The dough may be difficult to handle because of its softness.



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