Apple and Green Tomato Pie

THE ROOT This is my favorite green tomato recipe, by far! If you have any green tomatoes that are still sulking around the house, please, use them in this recipe! It’s a quirky answer to the apple pie that gets around....

THE ROOT This is my favorite green tomato recipe, by far! If you
have any green tomatoes that are still sulking around the house,
please, use them in this recipe! It’s a quirky answer to the
apple pie that gets around. The tomatoes lend a superb
gooseberry-like tartness and acid to a hearty seasonal apple pie.
Amazing baked into a smokey bacon lard crust, you may never look at
apple pie the same way!
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 at www.urbanhomefreerange.com