Page 103 - United States of Pie

Green Tomato Pie

You might be familiar with fried green tomatoes—that oh-so-
Southern dish of thickly sliced green tomatoes dredged in flour, then
fried to a golden brown. Well, you can (and should!) serve green
tomatoes beyond supper … how about nestled between two flaky
layers of piecrust? This pie might sound peculiar, but it tastes very

much like an apple pie, with the added delightfully chewy bite of
tomato skin.

1 recipe Standard Pie Dough

Approximately 2 pounds green tomatoes, cut in half and then
cut into ¼-inch-thick slices (7 cups), and partially seeded
(see Note)
¾ cup sugar
½ teaspoon ground cinnamon
3 tablespoons all-purpose flour

3 tablespoons cornstarch
Pinch of kosher salt

Optional
1 tablespoon heavy cream
1 tablespoon turbinado or sanding sugar

Preheat the oven to 425°F.
In a large mixing bowl, gently toss the tomatoes with the sugar,

cinnamon, flour, cornstarch, and salt until they’re well coated. Set
aside.
On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
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