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Apple and Green Tomato 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 and a great way to use end of the season tomatoes.

  • Pastry for a double crust 9-inch pie (pre-prepared uncooked pie crust from the market is fine for this recipe)
  • 2 T 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 T orange zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 6 medium green tomatoes, thinly sliced
  • 4 large Granny Smith or Gala apples, thinly sliced cored and peeled
  • 2 T 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

To purchase Renee's Garden Seeds, click here

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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

To purchase Renee's Garden Seeds, click here

View Recipe Archive