Green Tomato Lattice Pie Recipe

Green Tomato Lattice Pie Recipe
Green Tomato Lattice Pie Recipe photo by Taste of Home
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Green Tomato Lattice Pie Recipe

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Your pie-loving friends will be tempted by the smell of this awesome dessert baking. One slice will have them lining up for seconds.—Elizabeth Courtney, Dayton, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 45 min.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water
  • FILLING:
  • 6 cups thinly sliced green tomatoes
  • 1 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons all-purpose flour
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves
  • 1/4 cup cold butter, cubed

Directions

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; flatten into disks. Wrap each disk in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Meanwhile, place tomatoes in a large bowl; cover with boiling water. Cover and let stand for 20 minutes or until slightly cooled. Drain well.
In a small bowl, combine 1 cup sugar, flour, lemon juice, lemon peel, melted butter, salt, 1/4 teaspoon cinnamon, nutmeg and cloves. Gently stir in tomatoes.
Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling and dot with cold butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Combine remaining sugar and cinnamon; sprinkle over top.
Bake at 450° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer for until crust is lightly browned. Cool completely on a wire rack before cutting. Yield: 8 servings.
Originally published as Green Tomato Lattice Pie in Country Woman August/September 2012, p38

Nutritional Facts

1 piece: 485 calories, 25g fat (10g saturated fat), 23mg cholesterol, 374mg sodium, 60g carbohydrate (31g sugars, 3g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water
  • FILLING:
  • 6 cups thinly sliced green tomatoes
  • 1 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons all-purpose flour
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves
  • 1/4 cup cold butter, cubed
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; flatten into disks. Wrap each disk in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  2. Meanwhile, place tomatoes in a large bowl; cover with boiling water. Cover and let stand for 20 minutes or until slightly cooled. Drain well.
  3. In a small bowl, combine 1 cup sugar, flour, lemon juice, lemon peel, melted butter, salt, 1/4 teaspoon cinnamon, nutmeg and cloves. Gently stir in tomatoes.
  4. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling and dot with cold butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Combine remaining sugar and cinnamon; sprinkle over top.
  5. Bake at 450° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer for until crust is lightly browned. Cool completely on a wire rack before cutting. Yield: 8 servings.
Originally published as Green Tomato Lattice Pie in Country Woman August/September 2012, p38

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