Have Green Tomatoes, Make Pie

There
are never any leftovers of this flavorful pie at Mrs. Rowe’s Restaurant and
Bakery Staunton, Va. Customers look forward to it—such a short season—with its
robust spice and vinegar flavors,
perfectly mingled with an underlying sweetness. The flavors unfold with every
bite. 
Long-time 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, chicken or veggie burgers.

(If
you’d like another way to use your green tomatoes, check out my other blog for
a sandwich spread recipe.)

 Makes
two 10-inch pies.

Makes
12 cups of mincemeat

2
recipes pie crust (You will need a top and bottom crust for both pies.)

Ingredients

3
pounds green tomatoes (or tomatillos) 

3 1/2
pounds apples

2
pounds brown sugar

2
pounds seedless raisins

1
tablespoon salt

2 ½
tablespoons cinnamon

2
teaspoons ground allspice

1
tablespoon nutmeg

3
tablespoons lemon juice

1 1/4
cups vinegar

Grind
the tomatoes though a food chopper. Add
salt and let stand for one hour. Drain
the tomatoes and add water, enough to cover. Bring to a boil and cook for five
minutes. Drain. Pare,
core, and chop the apples until very fine. Add
the tomatoes and other ingredients. Mix thoroughly. Bring
to a boiling point and simmer for one hour. Stir frequently to keep from
burning on bottom of the pan. Cool. This will take about 3 hours at room
temperature. This
will keep in refrigerator or will freeze well.

Preheat
oven to 425°F. 

Fill
the unbaked pie shell with mincemeat (approximately 5 cups).   Cover with top crust and seal
edges.

Bake
at 425°F for 15 minutes.

Reduce
temperature to 350°F and continue to bake for 35 minutes.

Cool
for 2 hours at room temperature before serving.

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