Sweet green tomato pie

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 21
Servings 8
Time

Ingredients

  • PASTRY
  • 250
    g
    flour
  • 5
    ml
    salt
  • 30
    ml
    sugar
  • 150
    g
    butter, chilled
  • 1
    egg yolk
  • 60
    ml
    cold water (approximately)
  • FILLING
  • 6
    medium green tomatoes
  • 200
    ml
    seedless raisins
  • 7
    ml
    grated lemon rind
  • 30
    ml
    lemon juice
  • 15
    ml
    cider vinegar
  • 300
    g
    sugar
  • 60
    ml
    cake flour
  • pinch salt
  • 1
    ml
    ground cinnamon
  • 1
    ml
    ground ginger
  • 100
    g
    tennis biscuits, crushed
  • castor sugar
  • 30
    g
    butter
 

Method

 
PASTRY: Sift the flour, salt and sugar into a large bowl. Using two knives cut in the butter until mixture resembles coarse breadcrumbs. Mix the egg yolk and water together and add to form a firm dough. Roll the pastry out into a 35 cm circle and place in a 22 cm pie plate. Chill. Wash the tomatoes and cut into thin slices, discarding stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon rind, juice, and vinegar. Stir and set aside. Combine sugar, flour, salt, spices and crumbs. Sprinkle half the mixture over the chilled piecrust and toss the rest together with the sliced tomatoes. Turn the mixture into the piecrust and dot with butter. Roll the pastry up over the filling and bake in preheated 180 ºC oven for 15 minutes. Reduce the heat to 165ºC and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie cool completely before cutting, as the filling is very liquid and might be runny. Dust the top of the pie with castor sugar immediately before serving.
 

Read more on: bake
 

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