Foreign & Domestic co-owner and Chef Sarah Heard says, “The story is that farmers would have to pick all of their tomatoes, ripe or not, right before the first frost. They would end up with a ton of green tomatoes and had to figure out what to do with them. This recipe is one that I modified from my apple pie recipe. It looks and eats like apple pie with a little extra tartness.”
INGREDIENTS
Filling:
1500g green tomatos, quartered and sliced thin
150g all-purpose flour
8g cinnamon
4g nutmeg
15g sea salt
300g brown sugar
150g sugar
2 TBS molasses
2 TBS lemon juice
1/4 butter, soft
Pie dough
2.5 cups flour
1 cup butter, cubed
1 tbs salt
1 tbs sugar
¾ cup buttermilk (cold)
Make the pie shell:
-Cut butter into the dry ingredients
-Pinch in buttermilk until dough is shaggy
-Roll, form, chill
-Egg wash with whole egg
-Mix all dry ingredients for the filling together and toss with sliced green tomatoes and soft butter.
-Fill the pie shell with green tomato filling and top with a lattice crust.
-Egg wash the whole pie crust and bake at 325 for an hour or until the filling temperature reaches 200 degrees.
-Cool the pie completely before slicing.
*We like to serve this with a scoop of Bay leaf ice cream, but vanilla is also great.