Ingredients
• 1 recipe pastry for a 9 inch double crust pie
• 3 tablespoons all-purpose flour
• 4 teaspoons lemon zest
• 6 tablespoons fresh lemon juice
• 3 tablespoons butter
• 3/4 teaspoon ground cinnamon
• ¾ teaspoon freshly ground nutmeg
• 1 1/3 cups white sugar
• 1/4 teaspoon salt
• 3 cups sliced green tomatoes
Preparation
1. Prepare pie plate with bottom layer of crust.
2. Mix together the flour, lemon peel, lemon juice, butter or margarine, ground cinnamon, sugar, and salt. Stir in the green tomatoes to coat. Pour into crust. Cover with top crust. Cut slits in top crust to allow steam to escape.
3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes.
 Definately inspired by my mother and her garden. I loved fried green tomatoes as a child and when Mom would make a Green Tomato Pie, wow! How did she do that.  This is the perfect combination for me. Tart Granny Smith Apples and Tomatoes. Enjoy this is country farmstyle eating at its best.
Green Tomato and Apple Pie
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 Apple and Green Tomato Pie
Pastry
500g plain flour
pinch of salt
300g unsalted butter, well chilled and cut into 1cm cubes
25g caster sugar, and extra to sprinkle
1 teaspoon vanilla extract
1 large egg yolk
2-3 tablespoons cold water
milk to brush
Filling
5 Cox’s apples
4 green tomatoes
150g caster sugar
grated zest and juice of a lemon
1/2 teaspoon ground cinnamon
1 tablespoon light muscovado sugar
1. To make the pastry, sift flour and salt into a bowl and rub in the butter evenly until the mixture resembles breadcrumbs. Mix in sugar and vanilla extract. Lightly beat the egg yolk with the water in a small bowl then pour this over the flour mixture.
2. Combine with your fingertips to incorporate and add a little more water if required. Form into a ball and knead lightly. Wrap in foil and chill for an hour.
3. Now to prepare the filling. Core the apples and slice them finely leaving the skin on. Slice the tomatoes into rounds and place into a bowl with the apples. Add caster sugar, lemon zest and juice.
4. When the pastry is ready, take out half from the fridge and roll this out into a 3mm thick round large enough to line the base and sides of a 20cm fluted pie tin. Press the pastry into the tin and prick the base of the pastry. Chill for 30 minutes and preheat the oven to 180°C.
5. Line the pastry with grease proof paper and baking beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes to dry out the base. Set aside to cool.
6. Roll out the rest of the pastry thinly into a round 5mm thick for the pie lid.
7. Stir cinnamon and sugar into the filling and pour into the pie case. Top with the pastry lid and press the pastry edges to seal with your thumbs, fluting them as you go. Brush with a little milk. Mark small incisions into the lid of the pie to let it breathe when baking.
8. Place in the oven (middle shelf) for 30-40 minutes or until the pastry is golden brown.
9. Sprinkle the pie with caster sugar and serve with cold pouring cream, cream friache or just a dollop of vanilla icecream.
Recipe from How I cook by Skye Gyngell (Quadrille).
This is a delicious rice dish to serve with pork or beef, and it’s a great way to use green tomatoes.
Servings: 6 people
Ingredients
4 slices bacon, diced
1 bunch green onions, sliced, with most of green (6 to 8)
4 medium green tomatoes, peeled and chopped
1 jalapeno pepper, seeds removed, minced
1 clove garlic, minced
2 cups chicken broth
1 cup long-grain rice
dash dried leaf thyme
salt and freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional
Preparation
In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. In 1 tablespoon of the bacon drippings, saute green onions for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon.
