Green Love-Apple Pie
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 cups cored and finely diced green tomatoes
- 1 tablespoon apple cider or balsamic vinegar
- 2-5 tablespoons flour or cornstarch
- 2 – 9” pie crusts
Prepare pie crusts. Place bottom pastry in a 9” pie pan.
There is no need to peel the tomatoes. Wash, core and finely dice, shred or puree’ to equal three cups. Very green tomatoes cook the best when diced finely and evenly. If the tomatoes are slightly blushing or soft, larger pieces will also cook up well.
In a small bowl, mix together spices, salt and sugar. Feel free to use whatever spices you normally use for apple pie. You can also use other types of sweetener, but keep in mind the sugars caramelize in the oven and give the apples that sticky sweet texture found in real apple pie.
In a medium bowl, mix together diced green tomatoes and apple cider vinegar. Allow to stand for 10-15 minutes. Add the spice and sugar mixture to the tomatoes and stir until well-distributed.
If tomatoes are more ripe than green, more juice will be produced and more flour will be needed to thicken it – around 4-5 tablespoons. If tomatoes are very green, they will produce very little juice and need less flour – approximately 2 to 3 tablespoons. Stir the flour into the tomato mixture until smooth and slightly viscous, but not thick or gooey.
Pour into pastry and top with second pastry. Make a few slits in top crust to release steam. Bake at 375 degrees for 40 – 45 minutes, or until toothpick inserted in the center comes out tacky. Cool on a wire rack. Serves 8.