Green Tomato Mincemeat Fried Pies

SUBMITTED BY: Jerry Bledsoe

"Mincemeat filling made from the early season OR late season green tomatoes. This filling may be used with any fried pie recipe."

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Original recipe yield 24 individual pies

SERVINGS

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Servings
USMETRIC

Chop the tomatoes very coarsely. Place tomatoes in a colander and drain, by pressing with your hand, all the tomato juice possible. Put the tomatoes in a large sauce pan with 1 cup of water, heat to boil, drain well.
Put the tomatoes back in the sauce pan with 1 cup of water, heat to boil, drain again.
Now, put the tomatoes back in the sauce pan with one cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar and 1/2 cup shortening. cook slowly until transparent.(30 min.)Stir often.
In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice.
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.
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. Continue until all dough is used.
In a large skillet, Heat shortening to 360 degrees F (182 degrees C). place 4 pies in the hot shortening at a time. Fry until golden-brown on both sides. Drain on paper towels.

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.