Apple Tomato Pie
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- 2 c
- green tomatoes, thinly sliced
- 3 c
- apples, granny smith, thinly sliced
- 2/3 c
- brown sugar, firmly packed
- 1/3 c
- 1 tsp
- 1/8 tsp
- 2 Tbsp
- all purpose flour
- 1 Tbsp
- butter, softened
- 1 pkg
- refrigerated pie crusts
1Preheat oven to 400 F. Boil water, then immerse green tomatoes (about 3 minutes)to loosen skin, then submerge in ice water. Remove skin. Slice tomatoes with a bread knife or serrated knife to achieve thin slices easily.
2Thinly slice up apples. In large bowl blend together sugars, cinnamon, salt, and flour. Add tomatoes and apples, toss gently to mix.
3Place one of the rollout pie dough in 9-inch pie pan. Add the apple - tomato mixture. Dot filling with butter. Cover with top crust, flute edges and cut vents in top.
4Bake until tomatoes and apples are soft and crust is lightly browned. Bake 50 to 60 minutes at 400 F.
5BAKERS TIP: I like to skip submerge green tomatoes in hot water, so I either peel them by hand or not at all. I like to leave the skins on both tomatoes and apples for more fiber and texture! :)Bon Appetit
6BAKERS TIP: I generally make my own pie crust, but if you are in a pinch for time the store bought pie crusts work well too.