Active Time: 25 MinsTotal Time4 Hours
Yield: Serves 8
A serving of fried green tomatoes is a classic dish in the South, as much at home on a vegetable plate as skillet corn, greens, and classic macaroni and cheese. Green tomatoes aren’t just for frying; you can enjoy also them in a sweet and juicy pie. Green tomato pies have been called the “apple pies of summer” because, when baked with warm spices such as cinnamon and cloves, unripe green tomatoes take on fruity notes similar to Granny Smith apples or rhubarb. Top with a dollop of sweetened whipped cream or your favorite ice cream. When you get them home from the market, store green tomatoes in the refrigerator to keep them from ripening. As delicious as the filling is, the bacon dripping-flavored crust is also an integral part in making this a fantastic recipe. The dough can be made up to 3 days in advance and refrigerated, or 2 months ahead and frozen.
- 3 cups all-purpose flour, plus more for work surface
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup bacon drippings, cold
- 1 1/2 cups granulated sugar
- 1/2 cup golden raisins
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon orange zest (from 1 orange)
- 1/8 teaspoon ground cloves
- pinch kosher salt
- 5medium-size green tomatoes (about 1 lb., 12 oz. total), thinly sliced into half-moons (5 cups)
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter, cubed
- 1large egg, lightly beaten
- 2 teaspoons turbinado sugar
How to Make It
Prepare the Crust: Place flour, sugar, and salt in a food processor; pulse to combine, about 3 times. Add butter and drippings; pulse until mixture resembles coarse crumbs, about 10 times. Gradually add 1/2 cup cold water, pulsing until mixture forms a dough, about 5 times. Turn out onto a lightly floured surface. Divide dough in half; shape into 2 disks. Cover disks tightly in plastic wrap. Chill until firm, up to 1 day.
Prepare the Filling: Preheat oven to 350°F. Stir together granulated sugar, raisins, flour, cinnamon, zest, cloves, and salt in a large bowl. Add tomatoes and vinegar. Toss to coat; set aside.
Unwrap 1 dough disk. Place on a lightly floured surface; sprinkle dough with flour. Roll into a 14-inch circle. Fit into a 10-inch cast-iron skillet. Unwrap remaining disk. Roll into a 12-inch circle; cut into 1-inch-wide strips.
Pour tomato mixture into dough in skillet; dot with butter. Arrange strips in a lattice design over Filling. Trim and discard excess dough; crimp edges of Crust. Freeze, uncovered, 10 minutes.
Brush chilled pie with beaten egg; sprinkle with turbinado sugar. Bake in preheated oven until Crust is golden brown, about 1 hour. Cool 2 hours before serving.
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