Apple Collage
Angie Bridenball
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Green Tomato and Apple Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Tomatoes
Alice Waters
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Friday, November 10, 2006

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Apple Trio
David Brega
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Green Tomato and Apple Pie


Lee Bailey's Tomatoes
by Lee Bailey, 1992, Clarkson Potter

Out of Print, Used & Rare

“Green tomatoes lend this pie a very distinctive flavor. I find that weighing the flour makes this more accurate.”

Serves 8

Pastry
10 ounces flour (approximately 2 cups all-purpose flour,
measured correctly*)
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, frozen
3/4 cup (1 1/2 sticks) unsalted butter, cut into small bits and frozen
6 tablespoons ice water

Filling
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon grated lemon zest
2 cups peeled, cored, and thinly sliced tart apples
2 cups thinly sliced green tomatoes, with any large seeds removed
1 tablespoon fresh lemon juice
1/2 cup (1 stick) unsalted butter
Heavy cream, flavored whipped cream, or ice cream

Make the pastry: Combine the flour, sugar, and salt in a food processor and pulse to mix. Add the vegetable shortening and pulse to mix lightly. Add half the butter and pulse several times just to chop slightly. Add the rest of the butter and pulse just long enough to mix coarsely. You should still be able to see pieces of butter. Sprinkle ice water over all and pulse just long enough for the pastry to start to cling together.
Gather the dough into a ball and divide in two. Place each half between sheets of waxed paper and flatten slightly. Wrap and refrigerate for about an hour.
Preheat the oven to 450 degrees [F].
Make the filling: Combine the sugar, salt, cinnamon, lemon zest, apples and tomatoes in a bowl and toss well. Toss in the lemon juice.
Roll out one ball of pastry and line an 8-inch pie pan with it. Heap the tomato mixture in, mounding it slightly in the center. Dot with the butter.
Roll out the second ball of pastry and cut it into 1/2- to 3/4-inch strips. Weave the strips into a lattice over the filled pie. Seal the edges and crimp.
Bake for 10 minutes, then turn the heat down to 350 degrees. Bake for another 35 minutes, until the crust is golden. Let cool on a rack.
Serve with cream, whipped cream, or ice cream.