Use up those tomatoes in one tasty dessert!
2 tablespoons sugar
1/2 teaspoon Kosher salt
2 1/4 cups all-purpose flour (plus additional for dusting)
2 sticks unsalted butter (chilled, 1/2-inch dice)
6 tablespoons ice water
GREEN TOMATO FILLING:
4 large green tomatoes (thinly sliced rounds, 1/4-inch thick)
1/2 cup granulated sugar
3/4 cup light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2/3 cup walnuts (toasted, roughly chopped)
1/3 cup golden raisins
1 lemon (juiced, zested)
1/4 cup cornstarch
1/2 teaspoon Kosher salt
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 egg (plus 1 tablespoon water)
For the Pie Crust: In the bowl of a food processor fitted with a blade attachment, add the sugar, salt and flour and pulse until just combined. Add the butter and pulse until pea-sized pieces form. Add the water and pulse until the mixture just comes together to form a dough. Divide the dough in half and form into two rounds. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
For the Pie: Preheat the oven to 350ºF.
Prepare two baking sheets with racks. In a large bowl, toss the thinly sliced tomatoes with 1/2 cup granulated sugar. Place onto prepared baking sheets and roast for 35 minutes. Remove from oven and let cool. When cool enough to handle, slice into half moons. Set aside until ready to build.
In a large bowl add the light brown sugar, cinnamon, nutmeg, walnuts, golden raisins, lemon juice and zest, cornstarch, Kosher salt, apple cider vinegar and butter. Mix until a paste forms, set aside.
On a lightly floured surface, place one disk of the pie dough and roll out until 13-inches in diameter. Place in the bottom of a 10-inch pie plate. Spread half the brown sugar paste into the bottom of the pie dough. Shingle one layer of roasted green tomatoes. Spread the remaining brown sugar paste over the tomatoes, finishing the pie with the remaining roasted green tomatoes.
Roll out the second pie crust until 12-inches in diameter. Cut the pie crust into 1/2-inch strips. Use the strips to make a lattice shape on the top of the pie. Lay the horizontal strips down first across the pie. Fold half of the strips back and place the first vertical strip of pie dough down the center of the pie. Fold the strips back down and continue alternating from the center outwards until a lattice pattern forms. Trim the edges of the pie crust and fold the bottom pie crust over the lattice top and crimp edges.
In a small bowl, add the egg and the water and beat with a fork until combined. Brush over the lattice pie.
Place the pie on a baking sheet and bake for 45 minutes or until the tomatoes are tender and the crust is golden brown. You may have to shield the pie with foil to avoid burning the crust. Remove the pie from the oven and allow to cool for 10-15 minutes, serve.