Green Tomato Pie

Name: Green Tomato Pie
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 59 milliliters Gold Medal® all-purpose flour; 946 milliliters green tomato slices, cut into fourths; 1 teaspoons ground nutmeg or ground cinnamon; 59 milliliters lemon juice; 1 teaspoons grated lemon peel; 1 teaspoon salt; 237 milliliters shortening; 315 milliliters sugar; 7 Tbsps cold water

If 62 cents per serving falls in your budget, Green Tomato Pie might be a great vegetarian recipe to try. One portion of this dish contains roughly 2g of protein, 27g of fat, and a total of 406 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. A mixture of sugar, flour, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

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).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt.

Ingredients you will need

Nutmeg

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate.

Ingredients you will need

Lemon Juice

Lemon Peel

Tomato

Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Ingredients you will need

Tomato

Butter

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.

Ingredients you will need

Roll

Equipment you will use

Aluminum Foil