Page 234 - Pie Squared

½ cup (69 g) stone-ground cornmeal

2 large eggs

1 teaspoon salt

½ teaspoon coarsely ground black pepper

½ teaspoon cayenne, optional

3 medium green tomatoes (750 g), cored and cut into ¼-inch slices
About 3 cups (710 ml) peanut or vegetable oil

2 tablespoons chopped fresh flat-leaf parsley

For the crust: Heat the oven to 350°F; if you have one, place a

baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here).
Mix the Ritz crumbs and butter together using your hands or a
firm spatula. Knead the mixture until it is cohesive and the crumbs

are thoroughly buttered. Dump the wet crumbs into the slab pie pan
and press them evenly across the bottom, but not up the sides of the
pan. Press down using a metal cup measure or the flat bottom of a
glass until the crust feels collected and firm to the touch. Slide the

pan into the oven (on top of the steel, stone, or baking sheet if using)
and bake until lightly browned, 12 to 15 minutes. Remove from the
oven to a wire cooling rack. The crust will appear loose until it is
completely cooled.

For the filling: Stir the pimento cheese to loosen it; set aside ½
cup. Dab the rest across the cooled crust, leaving a 1-inch border all
the way around. Lightly spread it across the crust using an offset
spatula.

Getting a good coating on green tomatoes is challenging but
possible. To be successful, you’re going to have to dirty some
dishes. And remember this mantra: Left hand, dry ingredients; right
hand, wet ingredients. Set up a three-part “dredging station” in front

of you. I use two baking sheets or dinner plates and a wide, shallow
bowl between them. Divide the flour between the baking sheets and
pour all the cornmeal on the baking sheet on the right. Crack the
eggs into the bowl in the center and whip them with a fork until