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Green Tomato and Apple Spice Pie
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This memorably
delicious pie is a hands-down winner -not too sweet, but with real texture and
body. You'll find it becomes one of your signature recipes
Pastry for a double crust 9-inch pie
2 tablespoons orange marmalade
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/4 cup quick cooking tapioca
1/2 cup golden raisins
1 tablespoon orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
6 medium green tomatoes, thinly sliced
4 large Granny Smith apples, thinly sliced cored and peeled
2 tablespoons cold unsalted butter or margarine, cut in pieces
Preheat oven to 425°
F, use 9 inch pie pan. Divide pastry in half; roll out one-half pastry leaving a 1 inch
overhang. Brush marmalade evenly over bottom of pastry
In a small bowl, mix sugars, tapioca, raisins, zest, cinnamon, ginger
and salt until well combined. Layer tomatoes, sugar mixture,
apples and a few pieces of butter repeatedly until all
ingredients are used. Roll out the remaining pastry and lay it
over the filling. Crimp edges together to seal and make several
small slits on top. Put pie pan on cookie sheet lined with foil
to catch any juicy drips. If desired, brush with milk or melted
butter and sprinkle with sugar before baking.
Bake in preheated oven for 15 minutes at 425°
F, reduce heat to 325°
F and bake 35 to 40 minutes longer.Note: You can make 2 single crust deep dish pies from this recipe by
doubling the filling, lining each pie with pastry and covering
both with your favorite crumb topping before baking. Baking time
will be the same.
Find more great garden-inspired
recipes
in Renee's cookbooks:
Recipes
from a Kitchen Garden
More
Recipes from a Kitchen Garden To
purchase Renee's Garden Seeds, click here
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