First Prize Pies by Allison Kave

Author:Allison Kave
Language: eng
Format: epub
Publisher: Abrams
Published: 2013-12-19T16:00:00+00:00

Yes, you read that right: Green Tomato Pie. Like avocados (whose pie can be found on this page), tomatoes are a fruit in vegetable clothing. In their unripened, green state, they are very tart and can be used much like apples in dessert recipes. Once again, we have the South to thank for this delicious idea. Bake this one up, give it to a loved one, and see if they can guess what’s inside!

Makes one 9-inch (23-cm) pie

Classic Pie (this page) or Cornmeal Crust (this page) for one double-crust 9-inch (23-cm) pie

FILLING

1 cup (220 g) firmly packed dark brown sugar

⅓ cup (40 g) cornstarch

½ teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon salt

2 pounds (910 g) green tomatoes

Egg wash (this page) or milk, for glaze

Raw sugar, for garnish

Preheat the oven to 425°F (220°C). Roll out half of the dough into a circle about 11 inches (28 cm) in diameter. Transfer it to a 9-inch (23-cm) pie plate. Trim the overhang to 1 inch (2.5 cm) and refrigerate the crust.

Make the filling: In a large bowl, whisk together the sugar, cornstarch, ginger, cinnamon, and salt. Add the tomatoes, toss to coat, and transfer the mixture to the chilled bottom crust. Brush the rim of the crust with milk or egg wash.

Roll out the second half of the dough into a circle about 11 inches (28 cm) in diameter. Lay it over the filled pie plate and press the edges down to seal. Trim the overhang to 1 inch (2.5 cm), and tuck the top crust over the rim of the bottom crust. Crimp the edge into whatever pattern you like. Brush the top with egg wash or milk and sprinkle it with raw sugar.

Put the pie on a baking sheet and bake it for 20 minutes, rotating it once halfway through. Lower the temperature to 350°F (175°C) and bake it for 30 to 40 minutes more, until the crust is golden and the juices are thickened. Remove the pie to a rack to cool completely, at least 1 hour. This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Wrap it in plastic, then in foil, and let it come to room temperature before serving.

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