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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The 2010 Central New York Tomato Festival second place winning recipe, courtesy of Elizabeth Koenig (Owasco). Best when served warm. Try it with lightly sweetened whipped cream, with a good vanilla ice cream or with mild cheddar cheese. Ingredients:
2 pie crusts (either your own recipe, most incredible no fail pie crust, or store bought) |
3 cups green tomatoes, sliced |
1 large apple, peeled and diced (granny smith apple preferred, but any good baking apples will do) |
1 tablespoon lemon juice (fresh is best) |
1/2 cup sugar |
1/2 cup light brown sugar |
2 tablespoons flour |
1 teaspoon cinnamon |
1/2 teaspoon salt |
4 tablespoons butter |
1 teaspoon sugar |
Directions:
1. Preheat oven to 425°F.
2. Toss tomatoes and apples in a large bowl with lemon juice.
3. Add sugar, flour, cinnamon and salt. Mix well.
4. Put one pie crust in 9” pie pan.
5. Spread 1/2 of the mixture into the pie crust and dot with 2 tablespoons of butter.
6. Spread the other 1/2 of the mixture on top and dot with 2 tablespoons of butter.
7. Cover with the top crust and crimp the edges with the tines of a fork.
8. Cut slits in the top of the crust for steam to escape.
9. Bake at 425º F for 15 minutes. Then, reduce heat to 350º F and cook for another 45 minutes.
10. In the last 15 minutes of baking time, sprinkle pie crust with 1 teaspoon sugar.
11. Cool slightly before serving.
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