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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."
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2 h 15 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 74.4g
  • 24%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Return tomatoes to saucepan with 1 cup of cold water, bring to a boil; drain again.
  3. 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.
  4. In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.
  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. Wrap dough in plastic and refrigerate for 30 minutes.
  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. Repeat with remaining dough.
  7. 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.


  • 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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Read all reviews 3
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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...

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

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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