Servings: 8 servings
Cost: $0.29 per serving
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Ingredients for Farm Recipe Green Tomato And Raspberry Pie
for the sour cream pie dough (for 1 double-crusted 10-inch pie)
- 2 sticks unsalted butter cold and cut into 10 pieces
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 8 tablespoons dairy sour cream
for the pie filling
- 8 cups green tomatoes cut into thin wedges or into 1-inch pieces
- 2 pints raspberries
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup cornstarch if you are using frozen raspberries, you may need additional cornstarch to prevent a runny pie
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 6 tablespoons unsalted butter
prepare the sour cream pie crusts
To prepare the pie dough, cut the butter into 10 chunks with a knife. In a small bowl, combine the flour and salt. By hand or in a food processor, coarsely blend the butter, flour and salt.
Add the sour cream to the butter-flour mixture in small dollops. Blend until dough begins to come together. Turn onto a lightly floured board.
Divide in half and form into 2 even balls. Set 1 ball aside. Flatten the other ball, dusting both sides lightly with flour to prevent sticking.
Roll the dough to approximately 1/8-inch thickness. The outer perimeter should be approximately 2 inches beyond the edge of a 10-inch pie plate. Press dough into pie plate, leaving the edges uncut until you roll out the top crust.
Roll out the other ball of dough. Place between 2 pieces of waxed paper or a flour-dusted tea towel. Fold in half and store it with the lower crust in the refrigerator until the filling is prepared.
prepare the pie filling
Preheat oven to 400 degrees F.
In a large bowl, combine the tomatoes, berries, and lemon zest.
In a small bowl, combine the sugars, cornstarch and spices.
Toss all the ingredients together and heap the mixture into the lined pie plate. Dot with chunks of butter. Cover with top pastry crust, crimp edges together and bake in the oven for 10 minutes.
Reduce heat to 350 degrees F. Bake for approximately 40 minutes longer or until the crust is lightly browned and when you test the middle of the pie with a toothpick, the tomatoes feel very soft.
Remove from the oven and cool for at least 30 minutes before cutting. Serve warm with vanilla ice cream or lightly sweetened homemade whipped cream.
Refrigerate any leftover portions of pie to prevent weeping.
Light or dark brown sugar may be used in this method.
Do not omit or lessen the amount of sugars in this method, as the green tomatoes require every bit of it to defy what might otherwise taste bitter.
Frozen raspberries may be used in this method, however you may need to increase the amount of cornstarch from 1/4 cup to 1/2 as frozen berries will be juicier.
If you have tomatoes that have JUST begun to ripen and are still in the "slightly pink" stage, they are fine to slice and use for this method. I enjoy a healthy combination of firm pink and firm green tomatoes for this pie.
Serving: 1slice | Calories: 741kcal | Carbohydrates: 103g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 193mg | Potassium: 655mg | Fiber: 11g | Sugar: 58g | Vitamin A: 2240IU | Vitamin C: 74mg | Calcium: 111mg | Iron: 4mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.