Don’t let tomato season pass without making this unique green tomato pie.
you’re able to enjoy also them in a sweet and juicy green tomato pie.
Learn how to make green tomato pie.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Warm in a preheated 350F oven or toaster oven before serving.
Add butter and drippings; pulse until mixture resembles coarse crumbs, about 10 times.
Gradually add 12 cup cold water, pulsing until mixture forms a dough, about 5 times.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Turn out onto a lightly floured surface.
Divide dough in half; shape into 2 disks.
Cover disks tightly in plastic wrap.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Chill until firm, up to 1 day.
Prepare the Filling:
Preheat oven to 350F.
Add tomatoes and vinegar.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Toss to coat; set aside.
Add dough to skillet:
Unwrap 1 dough disk.
Place on a lightly floured surface; sprinkle dough with flour.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Roll into a 14-inch circle.
Fit into a 10-inch cast-iron skillet.
Roll into a 12-inch circle.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Cut into 1-inch-wide strips.
Add filling:
Pour tomato mixture into dough in skillet; dot with butter.
Caitlin Bensel; Food Styling: Rebecca Cummins
Arrange strips in a lattice design over Filling.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Trim and discard excess dough; crimp edges of Crust.
Freeze, uncovered, 10 minutes.
Apply egg wash:
Brush chilled pie with beaten egg; sprinkle with turbinado sugar.
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Bake pie:
Bake in preheated oven until Crust is golden brown, about 1 hour.
Cool 2 hours before serving.
Credit:Caitlin Bensel; Food Styling: Rebecca Cummins
Credit:Caitlin Bensel; Food Styling: Rebecca Cummins
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
Credit:Caitlin Bensel; Food Stylist: Rebecca Cummins
