THE RECIPE

Green Tomato and Apple Pie

serving size:  6 - 8

prep time:  (not including pie crust) 20 minutes

cooking time: 45 minutes

preheat temp: 450 degrees (for 10-15 minutes) & 350 degrees (for 30 minutes)

 

1 recipe for two-crust pie pastry*

7-8 assorted pie-appropriate apples, peeled, cored and sliced into 1/8ths

1 cup green tomatoes, cored and sliced into bite-sizes

1 cup raw sugar

1/2 teaspoon nutmeg, ideally fresh-grated

2 teaspoons cinnamon

2 tablespoons butter, divided into small pats

milk for brushing

In a large mixing bowl combine apples and tomatoes.  As a general rule, move quickly when peeling and slicing apples to prevent discoloration.  It doesn’t affect flavor, just aesthetic.  You can toss apples in lemon juice to prevent discoloring, but it’s just another far-away ingredient that you really don’t need.

Add sugar, cinnamon, nutmeg, butter and gently toss, coating the apples and tomatoes thoroughly.   Arrange apple/tomato mixture in pre-baked pie shell, making sure that some butter pats remain on top of mixture. 

Cover with second pie crust dough.  Crimp or flute edges of top dough with bottom crust, or with pie pan edges.  Cut slits into top dough for steam ventilation.  Brush top crust dough gently with milk.  Bake for 15 minutes in 450 degrees preheated oven for 10-15 minutes.  Reduce heat to 350 degrees and bake for 30 minutes more, or until apples are tender and crust is golden brown.  Cool slightly before serving.  Garnish with creme fraiche or whipped cream spiked with a dash of bourbon.

*Refer to UHFR basic pie crust recipe for crust prep instructions.