PIE-A-DAY #17 I had a fun assignment this week. Make Adrienne Kane’s Green Tomato Pie from her book United States of Pie. We wanted to run the recipe during Pie-a-Day and she didn’t have a photograph ...

Pie crust for 2-crust pie½ cup golden raisins¼ cup water4 cups sliced green tomatoes2 tablespoons finely minced ... Wash and core tomatoes, cut into quarters. Place each tomato quarter on it’s side ...

3. Mix sugar and cornstarch, add to tomato mixture and cook, stirring, until clear. Add butter, then cool slightly. 4. Line pie plate with pastry, pour in mixture, then cover with top pastry.

Serve tomato pie as a side dish, or pair with a salad for a main course. Make ahead: The unbaked dough can be prepared, tightly wrapped and refrigerated for up to 2 days; set on the counter to ...

Fresh, vibrant, and bursting with flavor—Chef Jean-Pierre puts a gourmet twist on a Southern favorite with his perfect Tomato Pie recipe ... you’ll learn how to make every bite sing with ...

Food Enthusiast Stephanie Ganz shows us how to make this tastefully simple Tomato Pie. Preheat oven to 350. Prepare a pie pan with pan spray. Using extra flour and a rolling pin, roll out your pie ...

I first tried tomato pie while living in Montgomery, Alabama, and in my opinion, Southerners really know how to make the most of ... perfect served with a simple green salad for an amazing brunch.

Sprinkle over tomatoes. Toss lightly to coat. Arrange 1 crust in bottom of pie dish. Fill with tomato mixture. Dot with butter. Cover with second piecrust. Crimp edges. Brush lightly with egg white.

Serve tomato pie as a side dish, or pair with a salad for a main course. Make ahead: The unbaked dough can be prepared, tightly wrapped and refrigerated for up to 2 days; set on the counter to soften ...

Top with remaining pie crust. A lattice work topping is very simple and looks great, but you can just cut some simple lines to make sure the steam vents from your filling. Bake for 1 hour on a ...