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Green Tomato Pie
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Prep Time:
25 minutes
Total Time:
1 hour 55 minutes
Iconic southern spicy pie.
Ingredients:
  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 7 to 8 tablespoons cold water
  • 1 1/3 cups sugar
  • 1/4 cup plus 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons ground nutmeg or ground cinnamon
  • 4 cups green tomato slices, cut into fourths
  • 1 1/4 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 1 tablespoon butter or margarine
Instructions:
  • Combine 2 2/3 cups of flour and 1 teaspoon of salt in a medium bowl. Use a pastry blender or two knives to cut in shortening until mixture resembles small peas. Add cold water 1 tablespoon at a time, tossing with a fork until dough is moistened and almost cleans the side of the bowl (add 1 to 2 more teaspoons of water if needed).
  • Form the pastry into a ball, then split it in half and shape each half into a flattened round on a lightly floured surface. Wrap them in plastic wrap and refrigerate for about 45 minutes until the dough is firm but still easy to work with. Chilling the dough allows the shortening to solidify slightly, resulting in a flakier pastry. If refrigerated for a longer period, allow the pastry to soften slightly before rolling it out.
  • Preheat oven to 425°F. Roll one pastry round with a floured rolling pin into a 2-inch larger circle than the 10-inch pie plate. Fold the pastry into fourths, then place it in the pie plate and unfold, gently pressing it against the bottom and sides.
  • Combine sugar, 1/4 cup plus 3 tablespoons flour, nutmeg, and 1 teaspoon salt in a large bowl. Toss in tomatoes, lemon peel, and lemon juice until coated. Transfer the mixture into a pastry-lined pie plate. Scatter small pieces of butter on top, then fold the overhanging pastry edge until it's 1/2 inch from the plate's rim.
  • Roll out a second round of pastry. Fold it into quarters and cut slits to allow steam to escape. Place the pastry on top of the filling; trim the overhanging edge to 1 inch from the plate rim. Fold the top edge under the bottom edge, pressing to seal at the rim; sculpt decorative flutes if desired. To prevent excessive browning, cover the edge with a 2- to 3-inch strip of foil.
  • Bake for 35 to 45 minutes until the crust is golden brown and juices start bubbling through the slits in the crust, removing the foil for the final 15 minutes of baking. Serve while warm.

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