Green Tomato Mincemeat Pie
There are never any leftovers of this flavorful pie at Mrs. Rowe’s Country Buffet. Because green tomatoes have such a short season, customers have many long months to look forward to this pie, with its robust spice and vinegar essences perfectly mingled with an underlying sweetness. The flavors unfold with every bite. Longtime regular customers know to get to the restaurant early enough to enjoy a slice. If the green tomato season slips by, try tomatillos instead. This pie also works as a side dish with pork chops or chicken.
Recipe information
Yield
makes one 10-inch pie
Ingredients
Preparation
Step 1
Grind the tomatoes using a food processor or food mill until they are a roughly textured consistency (this is mock mincemeat, after all!). Put the tomatoes in a large nonreactive saucepan, add the salt, and let stand for 1 hour.
Step 2
Drain the tomatoes, return them to the saucepan, and add water to cover. Place over high heat and bring to a boil and cook, stirring occasionally for 5 minutes, then drain and return to the saucepan.
Step 3
Peel, core, and finely chop the apples. Add them to the tomatoes, then stir in the sugar, raisins, cinnamon, allspice, nutmeg, lemon juice, and vinegar. Place over high heat, mix thoroughly, and bring to a boil. Turn down the heat as low as possible and simmer for 1 hour, stirring frequently to prevent the bottom from burning.
Step 4
Cool to room temperature, which could take as long as 1 1/2 hours. The filling will keep in the refrigerator for 7 to 10 days and also freezes well, if you’d like to make it in advance or make extra to enjoy once green tomato season has ended.
Step 5
Preheat the oven to 425°F. Line a 10-inch pie plate with 1 rolled-out crust.
Step 6
Spread the filling evenly in the crust, then cover with the second rolled-out crust. Seal and flute or crimp the edges and cut a few steam vents in the top.
Step 7
Bake for 15 minutes, then lower the oven temperature to 350°F and continue to bake until the crust takes on a golden hue, about 35 minutes. Cool on a wire rack for 2 hours before slicing. Serve at room temperature or cold.
