Walking through the garden, we find tomatoes on the ground from recent windy days. Sometimes, we just can’t wait for the warm air to turn them from green to scarlet orange and we pick a few from the vine to enjoy.
Today marked the first Green Tomato Pie of the season. Each pie is made from a base that doesn’t change much. Sugar, flour, cinnamon, nutmeg, cloves, and salt make up the basic recipe, to which we add green tomatoes and assorted fruits. The pies change according to what is available in the garden and kitchen. Depending on time, the pie shell is Graham cracker crust or traditional pie crust…or, if I am really strapped for time, they take the form of a cobbler and are baked in a Pyrex dish.
The basic recipe:
1 1/2 cups sugar
1 1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
pie shell
Plus, the fruit…
3 cups diced green tomatoes (feel free to substitute 1 cup of another fruit such as pears, apples, or berries)
2 tablespoons apple cider vinegar
Simply mix the flour, sugar, cinnamon, nutmeg, cloves, and salt in a medium bowl. Mixing before combining with fruit prevents clumping of the spices and ensures even distribution and a balanced taste.
Dice the green tomatoes (and fruit) and add 2 tablespoons of apple cider vinegar to the fruit.
Mix fruit together with the base mix to coat evenly.
Pour into a pie shell.
Bake at 350 degrees for 30 to 38 minutes until mixture bubbles.
Cool thoroughly and refrigerate leftovers.
Serve warm or cold with sweet cream or ice cream.
Dress it up with nasturtiums or violets.