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Green Tomato Mince Pie

September 08, 2004

For green tomato mince:

2 quarts green tomatoes, peeled and chopped

2-1/2 quarts peeled and chopped cooking apples

1/2 pound chopped suet

2 teaspoons orange rind

2 whole oranges, peeled and chopped

2 cups raisins

2 cups currents, rinsed in hot water and drained

2 cups candied fruit

1 cup dark brown sugar, packed

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2-1/2 cups light brown sugar, packed

2 teaspoons salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1-1/4 cups apple cider or red wine vinegar

Put all ingredients in a large kettle and cook on medium heat until liquid is about as thick as heavy cream, approximately 2-1/2 hours. Ladle into pint jars, seal, and process in hot water bath for 20 minutes.

Makes 8 pints.

For pie:

1 pint green tomato mince

1 cooking apple, peeled and finely chopped

2 (9-inch) pastry crusts

1 egg white

Preheat oven to 450 degrees. Line 9-inch pie plate with pastry crust. Brush crust with egg white. Combine green tomato mince and chopped apple; spoon into crust. Top with second pastry; crimp edges of pastry to seal. Vent top crust with several knife slashes. Brush top crust with egg white. Bake at 450 degrees for 15 minutes. Reduce heat to 325 degrees, and bake an additional 25 minutes.

This pie also can be frozen prior to baking. Thaw for half-hour and brush top crust with egg white before baking.

- Recipe courtesy of Ed Bailey

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