Green Tomato Pie
6 to 8 servings
- prepared pastry for double-crust 9-inch pie
- 2 tablespoons orange marmalade
- 1/2 cup firmly packed Domino® Light Brown Sugar
- 1/4 cup Domino® Granulated Sugar plus additional for sprinkling
- 1/4 cup tapioca, quick cooking
- 1/2 cup golden raisins
- 1 tablespoon orange rind, grated
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 medium green tomatoes, thinly sliced
- 2 large Granny Smith apples, cored, peeled and thinly sliced
- 2 tablespoons unsalted butter or margarine, chilled and cut into pieces
- 1 tablespoon milk
Preheat oven to 425°F. Prepare 9-inch pie plate.
Divide the pastry in half; roll out 1/2 in prepared pie plate, leaving about a 1-inch overhang. Brush marmalade evenly over the bottom; set other piece of pastry aside.
In a small bowl, combine 1/4 cup granulated and brown sugars, tapioca, raisins, orange rind, cinnamon, ginger and salt until well combined.
In prepared crust, layer tomatoes, sugar mixture, apples and a few pieces of butter repeatedly until all ingredients are used.
Roll out the remaining pastry; lay it over the filling. Crimp edges together to seal, and make several small slits on top. If desired, brush with milk and sprinkle with sugar.
Bake for 15 minutes; reduce heat to 325°F and bake another 35 to 40 minutes, or until golden brown.
Green tomatoes are simply unripened regular tomatoes. Pick your own while they're still green or ask for them at your local greengrocer or farmer's market.