Green Tomato Pie (sweet)

green tomato pieAs the temperature dips in Minnesota, everything on the vine outside is subject to frost. Because of this, we have about 20 lbs of green tomatoes. Yes, if you keep them around, they’ll turn red but this recipe for a sweet green tomato pie dessert sparked my interest. Apparently, nineteenth-century Southerners had prepared green tomato pie as a summertime substitute for apple pie. I assure you, this pie is amazing but if it freaks you out too much, just substitute half of the green tomatoes for firm, tart baking apples. Because tomatoes have so much water, you may just want to skip the whole pie idea altogether and just make a crumble instead (sans pie dough).

• refrigerated pie dough (or homemade)
• 1 1/3 cups sugar
• scant 1/2 cup all-purpose flour
• 1 teaspoon cinnamon
• pinch nutmeg
• 1 teaspoon kosher salt
• 5 cups green tomato, small chunks
• grated lemon peel from 1 lemon
• lemon juice from 1 lemon

For the topping:
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 stick cold unsalted butter, cut into small chunks
• Pinch kosher salt
• 2 tablespoons cold water

Preheat oven to 425F. In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, cinnamon, nutmeg, and salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. In a food processor, add all topping ingredients. Pulse until water and butter are just combined and butter is still pea sized. Pour topping over pie and bake 30-35 minutes or until topping is brown and insides are bubbly. Serve warm.

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