Green Tomato Hand Pie Recipe

Green Tomato Hand Pie
Ingredients: Yield 1 dozen hand pies
1 recipe Basic pie Dough (recipe follow)
2 medium green heir loom tomatoes, finely chopped and drained
1/3 cup golden raisins, finely chopped
¼ cup plus 3 tablespoons sugar, divided
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1/8 teaspoon freshly ground nutmeg
1 large egg, lightly beaten
3 tablespoons heavey whipping cream

Procedures:
  • Preheat ovent to 350 degree. Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll each dough disk to 1/8 icnh thickness. Cut 12 (r inch) rounds and 12 (3 ½ inch) rounds. Place 3 ½ inch rounds on prepared baking sheet.
  • Ina medium bowl, combine tomatoes, raisins, ¼ cup sugar, cinnamon, salt, and nutmeg. Place a heaping tablespoon of tomato mixture onto each 3 ½ inch round.
  • Using a pastry brush, brush edge of each 4 inch round with egg. Place 4 inch rounds over tomato mixture, and press dough edges together using a fork. Brush tops of piew with cream, and sprinkle with remaining 3 tablespoons sugar.
  • Bake until golden brown, 20 to 26 minutes. Serve warm

Basic Pie Dough
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water

Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water

Procedures:
  • In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie doughif dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
  • Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
Green Tomato Hand Pie Recipe

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