Wednesday, September 26, 2012

Green Tomato Pie

Well, it has been a while. I will try not to neglect my little blog so long next time. Get sneak peeks for what's coming up by subscribing to The Sweetness of Pie on facebook!

Summer has passed by us quickly. It took our tomatoes the whole season to grow on an apartment balcony. We now have three ripe tomatoes. The rest are still pretty green and it's getting chilly out. Some people suggested harvesting them and leaving them on the counter. Other people suggested a green tomato pie. You know how much I like pies. There's no need to guess which route I chose.

The recipe I used is a simple one. It's very much like an apple pie recipe. The cooked green tomatoes tasted to me like plums.

Green Tomato Pie
Crust: from JoyofBaking
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) butter, chilled
1/2 cup ice water

Filling: from Southern Food
6 medium to large green tomatoes, quartered and sliced
grated peel from 1 lemon
juice from 1 lemon
1/2 tsp salt
1/4 tsp ground cinnamon
3/4 cup granulated sugar
2 tbsp cornstarch
1 tbsp butter
1 tbsp milk
Demerara sugar for sprinkling

Pulse the flour, salt, sugar, and butter in a food processor until it resembles coarse cornmeal. Add ice water and pulse until it comes together into a ball. Form into two disks, wrap it in plastic wrap and chill for 30 minutes in the fridge. My tiny 2 cup food processor processed this twice to make two disks.

Preheat the oven to 400 degrees. Cook tomato slices, lemon peel, lemon juice, salt, and ground cinnamon in a medium saucepan over low heat. Combine sugar and corn starch and stir into the mixture. Cook about twenty minutes, or until tomatoes are softened and filling has a thick consistency. It never really turns clear for me. Add butter and remove from heat.

Roll out the crusts for a 9-inch pie pan. Pour in the filling, top with crust. Cut slits and brush the top of the pie with milk and sprinkle with  Demerara sugar. Bake for 35 to 45 minutes until the crust is golden brown. Cool for an hour before serving.

Served with vanilla ice cream. I hope you enjoyed this post! Until next time!

Saturday, September 1, 2012

Guest Blogger: Serena's Summer Sangria

Hi There! This is Serena, Shirley's sister. This drink is an all-around excellent drink for all of summer. From escaping the smoldering summer heat to the end of the season when you want to savor the very last bit of it. This sangria recipe is slightly adapted from Emeril Lagasse.

Summer Sangria
Serves 6

1 bottle (750 ml) brandy
1 bottle (2 liter) wine
5 lemons, sliced
1 pint blueberries
1/2 pint strawberries, whole
4 medium green apples, sliced
1/4 cup raisins
1/2 cup agave syrup, more for sweetness
Ice for serving
Sparkling water for serving

Mix lemons, blueberries, strawberries, green apples, and raisins in a large bowl. In another large bowl, add one layer of mix, drizzle 2 tablespoons of agave sugar. Repeat three more times until all the fruit and agave sugar are mixed. Pour in brandy and wine. Marinate for at least 24 hours. Serve with ice and sparking water.