GREEN TOMATO MOCK MINCEMEAT PIE
This recipe is 'The Holidays' for me. I remember the smell filling the house 60 years ago when my mom was cooking it. At the end of the tomato season, when the remaining tomatoes in the garden will not ripen, this is a great use for them. A note from my mother: I put a heaping teaspoon of tapioca on the bottom crust before I fill it. It will absorb some of the liquid.
Provided by TopDog
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
- Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
- Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 62.2 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 404.8 mg, Sugar 37.9 g
GREEN TOMATO MINCEMEAT
Make and share this Green Tomato Mincemeat recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Low Protein
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- This is the mincemeat I use all the time now.
- Don't peel tomatoes or apples.
- Core and chop in processor.
- Cook everything together slowly for 1 1/2 to 2 hours.
- Bottle in sterilized jars and hot water process for 25 minutes.
GREEN TOMATO MINCEMEAT
This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake.
Provided by April
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 4h45m
Yield 120
Number Of Ingredients 13
Steps:
- In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
- Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
- Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
- Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 2 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 126.3 mg, Sugar 32 g
GREEN TOMATO PIE
This pie is a classic in the southern U.S. and is a spicy treat no matter where it's served!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup plus 3 tablespoons flour, the nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm.
Nutrition Facts : Calories 480, Carbohydrate 67 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg
GREEN TOMATO MINCEMEAT FRIED PIES
Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.
Provided by Jerry Bledsoe
Categories Vintage Pies
Time 2h15m
Yield 24
Number Of Ingredients 18
Steps:
- Coarsely chop the tomatoes. Place in a colander and, pressing with your hand, squeeze out as much tomato juice as you can. Transfer tomatoes to a large saucepan with 1 cup of water. Bring to a boil over medium-high heat; remove from heat and drain well.
- Return tomatoes to saucepan with 1 cup of cold water, bring to a boil; drain again.
- Place tomatoes back in the saucepan with remaining cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar, and 1/2 cup butter-flavored shortening. Cook slowly over medium-low heat, stirring frequently, until tomatoes are transparent, about 30 minutes.
- In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.
- For the Pastry: In a large bowl, combine flour, 1 teaspoon salt ,and shortening. Add ice water, 1 tablespoon at a time, until the dough barely holds together. Wrap dough in plastic and refrigerate for 30 minutes.
- Roll dough out to 1/8 inch thick on floured surface. Cut a 5-inch circle, place a large spoonful of filling on one half of the circle. Fold over and seal the edges by pressing them with a fork. Repeat with remaining dough.
- In a large heavy skillet, heat shortening to 360 degrees F (182 degrees C). Carefully place 4 pies in the hot shortening. Fry until golden brown on both sides. Drain on paper towels. Repeat with remaining pies.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 74.4 g, Fat 10.5 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 455.7 mg, Sugar 57.7 g
GREEN TOMATO MINCEMEAT FRIED PIES
Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.
Provided by Jerry Bledsoe
Categories Vintage Pies
Time 2h15m
Yield 24
Number Of Ingredients 18
Steps:
- Coarsely chop the tomatoes. Place in a colander and, pressing with your hand, squeeze out as much tomato juice as you can. Transfer tomatoes to a large saucepan with 1 cup of water. Bring to a boil over medium-high heat; remove from heat and drain well.
- Return tomatoes to saucepan with 1 cup of cold water, bring to a boil; drain again.
- Place tomatoes back in the saucepan with remaining cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar, and 1/2 cup butter-flavored shortening. Cook slowly over medium-low heat, stirring frequently, until tomatoes are transparent, about 30 minutes.
- In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.
- For the Pastry: In a large bowl, combine flour, 1 teaspoon salt ,and shortening. Add ice water, 1 tablespoon at a time, until the dough barely holds together. Wrap dough in plastic and refrigerate for 30 minutes.
- Roll dough out to 1/8 inch thick on floured surface. Cut a 5-inch circle, place a large spoonful of filling on one half of the circle. Fold over and seal the edges by pressing them with a fork. Repeat with remaining dough.
- In a large heavy skillet, heat shortening to 360 degrees F (182 degrees C). Carefully place 4 pies in the hot shortening. Fry until golden brown on both sides. Drain on paper towels. Repeat with remaining pies.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 74.4 g, Fat 10.5 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 455.7 mg, Sugar 57.7 g
GREEN TOMATO MINCEMEAT FRIED PIES
Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.
Provided by Allrecipes Member
Categories Vintage Pies
Time 2h15m
Yield 24
Number Of Ingredients 18
Steps:
- Coarsely chop the tomatoes. Place in a colander and, pressing with your hand, squeeze out as much tomato juice as you can. Transfer tomatoes to a large saucepan with 1 cup of water. Bring to a boil over medium-high heat; remove from heat and drain well.
- Return tomatoes to saucepan with 1 cup of cold water, bring to a boil; drain again.
- Place tomatoes back in the saucepan with remaining cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar, and 1/2 cup butter-flavored shortening. Cook slowly over medium-low heat, stirring frequently, until tomatoes are transparent, about 30 minutes.
- In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.
- For the Pastry: In a large bowl, combine flour, 1 teaspoon salt ,and shortening. Add ice water, 1 tablespoon at a time, until the dough barely holds together. Wrap dough in plastic and refrigerate for 30 minutes.
- Roll dough out to 1/8 inch thick on floured surface. Cut a 5-inch circle, place a large spoonful of filling on one half of the circle. Fold over and seal the edges by pressing them with a fork. Repeat with remaining dough.
- In a large heavy skillet, heat shortening to 360 degrees F (182 degrees C). Carefully place 4 pies in the hot shortening. Fry until golden brown on both sides. Drain on paper towels. Repeat with remaining pies.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 74.4 g, Fat 10.5 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 455.7 mg, Sugar 57.7 g
AWARD WINNING GREEN TOMATO MINCEMEAT
This favourite of my dad's won me an award from the Ontario Greenbelt Fresh Association, and for good reason! Apples, pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too!
Provided by YummySmellsca
Categories Tarts
Time 1h55m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in a large stockpot.
- Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
- Can according to water bath canner instructions.
- Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
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