Green Tomato Pie and Cake
Here in Texas, we had tomatoes well into January... I am never sure what season it is here exactly since I'm used to tomato season ending in the beginning of October, at the latest. Not that I am complaining...
Anyway, as the tomato season ended, there was still a huge collection of green tomatoes in the farm kitchen. Something needed to be done with them and so I decided to try out some sweet baked goods. Basically, if you add enough sugar, then baked green tomatoes end up tasting kind of like baked apples.
First, I tried out a green tomato pie.
For my crust, I used:
2 c. flour
1/4 tsp. salt
1 tsp. sugar
1 tsp. baking powder
3/4 c. crisco
1/2 c. cold water
Mix the dry ingredients together and then cut the shortening in. Finally, stir in the water until it makes a nice not too sticky dough. Refrigerate for 30 minutes.
For the filling:
1 1/4 c. sugar
1 Tbs. corn starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins
3 c. sliced green tomatoes (or whatever it takes to fill up the pie)
Roll out half the dough and put it into a pie pan. Place all the slices of tomato in the pie crust. Mix together the raisins, sugar, corn starch, cinnamon, and nutmeg, and sprinkle it over the tomatoes. Then, roll out the other half of the pie crust and lay it over the filling, crimping the edges. Poke slits on top. Bake at 425F for 25 minutes, then turn the temperature down to 350F and keep baking another 20 minutes. You might want to put some foil under the pie plate in case it bubbles out. Otherwise you end up with the smell of burning sugar every time you use your oven afterward...
Then, there was green tomato cake. This I made as part of my meal for 30 people on the farm, so I doubled it and made an 18"x13" cake!
But if you are cooking for a normal amount of people, this is what you do:
Put the chopped tomatoes in a colander and sprinkle them with the Tbs. of salt. Let it stand ten minutes and then rinse them off with cold water. Cream together the butter and sugar, then beat in the eggs. Add all the dry ingredients, then mix in the raisins and tomatoes. Grease and flour a 9"x13" pan and spread the cake batter in it. Bake at 350F for 40-45 minutes.
I suppose that if you really wanted to, you could sprinkle it with powdered sugar to make it prettier, but it was great plain just like this!
Anyway, as the tomato season ended, there was still a huge collection of green tomatoes in the farm kitchen. Something needed to be done with them and so I decided to try out some sweet baked goods. Basically, if you add enough sugar, then baked green tomatoes end up tasting kind of like baked apples.
First, I tried out a green tomato pie.
For my crust, I used:
2 c. flour
1/4 tsp. salt
1 tsp. sugar
1 tsp. baking powder
3/4 c. crisco
1/2 c. cold water
Mix the dry ingredients together and then cut the shortening in. Finally, stir in the water until it makes a nice not too sticky dough. Refrigerate for 30 minutes.
1 1/4 c. sugar
1 Tbs. corn starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. raisins
3 c. sliced green tomatoes (or whatever it takes to fill up the pie)
Roll out half the dough and put it into a pie pan. Place all the slices of tomato in the pie crust. Mix together the raisins, sugar, corn starch, cinnamon, and nutmeg, and sprinkle it over the tomatoes. Then, roll out the other half of the pie crust and lay it over the filling, crimping the edges. Poke slits on top. Bake at 425F for 25 minutes, then turn the temperature down to 350F and keep baking another 20 minutes. You might want to put some foil under the pie plate in case it bubbles out. Otherwise you end up with the smell of burning sugar every time you use your oven afterward...
Then, there was green tomato cake. This I made as part of my meal for 30 people on the farm, so I doubled it and made an 18"x13" cake!
But if you are cooking for a normal amount of people, this is what you do:
4 c. chopped green tomatoes
1 Tbs. salt
1/2 c. butter
2 c. sugar
2 eggs
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt
1/4 c. raisins
Put the chopped tomatoes in a colander and sprinkle them with the Tbs. of salt. Let it stand ten minutes and then rinse them off with cold water. Cream together the butter and sugar, then beat in the eggs. Add all the dry ingredients, then mix in the raisins and tomatoes. Grease and flour a 9"x13" pan and spread the cake batter in it. Bake at 350F for 40-45 minutes.
I suppose that if you really wanted to, you could sprinkle it with powdered sugar to make it prettier, but it was great plain just like this!
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