Green Tomato Mincemeat Fried Pies Recipe - Allrecipes.com

Green Tomato Mincemeat Fried Pies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 individual pies Change Servings
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Directions

  1. 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.
  2. Put the tomatoes back in the sauce pan with 1 cup of water, heat to boil, drain again.
  3. 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.
  4. In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice.
  5. 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.
  6. 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.
  7. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Jan 04, 2005

This made about 18 delicious little pies. You MUST seed the tomatoes, and strain off as much of the filling's liquid as possible (I used several layerings of cheese cloth), and cook down quite a bit longer than recipe suggests. 30-40 mins on a low setting should do it. It should be a total mush. Before filling the pies, brush each inside with olive oil. The salt in this recipe can be reduced, as can the amount of vinegar (I used apple cider vinegar, not white, as it has more flavor). You can also use a 13 x 9-in. jelly roll pan and roll out two rectangles of dough (top and bottom), spread a 3/4" layer of the tomato mixture, leaving a 1 inch margin around the sides of pie. Brush the edge with egg white, top with second layer of dough, and crimp around the edges. Brush with egg white, pierce with fork several times to vent, and bake in med-high oven until crust is golden brown and inside bubbles up through air holes. This is a savory/sweet dish, and is really good served with jalepeno jelly.

 
Dec 19, 2004

i really thought that this recipe was horrific the worst thing i have ever tasted

 

3 Ratings

Oct 17, 2011

This is a very good recipe, but I just have one question. What is the purpose of the butter flavored shortening - can you leave it out? I could really taste it.

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 74.4 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 455 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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