Cousin Sandy
Makes 6 servings. Prep Time: 30 minutes
PIE FILLING
3/4 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground white pepper
4 cups finely chopped green tomatoes
1 tablespoon fresh lemon juice
1 cup raisins, mixed jumbo
2 tablespoons unsalted butter, cut into
pieces
2 teaspoons heavy cream
1/2 teaspoon granulated sugar
BASIC SWEET PIE CRUST
8 ounces all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into 1/4″ pieces
3 tablespoons ice water
Preheat the oven to 425 degrees F.
PIE FILLING
Make the pie crust and let rest in the refrigerator
for at least 30 minutes. Divide the dough in half.
Place 1 piece of the dough on a lightly floured
surface and roll out to an 11-inch circle, about
1/8-inch thick. Transfer to a 9-inch pie pan. Trim
the crust with scissors or a sharp knife to within
1/2-inch of the outer rim.
In a large bowl, mix together the brown sugar, 1/2
cup granulated sugar, flour, cinnamon, salt, and
pepper. Sprinkle 2 tablespoons of the flour
mixture across the bottom of the prepared pie
crust.
Add the tomatoes, raisins and lemon juice to the
bowl with the remaining flour mixture and toss to
coat. Spoon the tomato mixture into the pie shell
and dot with the butter.
Roll out the remaining crust on a lightly floured
surface. Place on top of the tomato filling and
tuck the overlapping crusts into the pan, forming
a thick edge. Crimp the edges to seal and cut
small 1/2-inch long vents in a decorative pattern
along the top crust. With a pastry brush, brush
the top of the crust with the cream, and sprinkle
with the remaining 1/2 teaspoon sugar.
Bake for 15 minutes, then reduce the
temperature to 375 degrees F. Bake until the
crust is golden brown and the filling is bubbly, 35
to 40 minutes. Remove from the oven and cool
on a wire rack for at least 1 hour before serving.
Serve warm or at room temperature.
BASIC SWEET PIE CRUST
Sift the flour, sugar, and salt into a large bowl.
Using your fingers, work in the butter until the
mixture resembles coarse crumbs. Add 2
tablespoons of ice water and work with your
fingers until the water is incorporated and dough
comes together. Add more water as needed to
make a smooth dough, being careful not to
over-mix. Form the dough into a disk, wrap tightly
in plastic wrap, and refrigerate for at least 30
minutes before using.
Desserts, Pies & Pastry
Per serving (excluding unknown items): 465.1
Calories; 5.9g Fat (11.2% calories from fat); 5.6g
Protein; 100.4g Carbohydrate; 15mg Cholesterol;
238mg Sodium. Exchanges: 2 1/2
Grain(Starch); 1 1/2 Fruit; 1 Fat; 3 Other
Carbohydrates.