The chilly fall air is already here. With that first sign, I knew it was time to to cut my losses with my Odoriko tomatoes. The plants were healthy and huge and the fruits looked promising. But I tried a new place to grow them that didn't take full advantage of the afternoon sun. Disappointing given the amazingly warm summer we've had.
So turning my lemons into lemonade, I made pie. When I first looked for a recipe I expected a savory pie; a kind of twist on fried green tomatoes. But when green tomatoes are super green and haven't even thought about ripening, they are crunchy and tart. I dare you to bite into one! The recipes were not far off from a regular apple pie. I like to add lemon juice and zest, cinnamon, clove, cardamom and a dash of ginger powder. I use a "1, 2, 3" pie dough using all butter, no shortening. I also use an egg wash sprinkled with lime sugar.
I shared it with coworkers who were willing to try it and pleasantly surprised. It was fun to watch their reactions. I almost didn't want to tell them what the filling was because of the expectation of how it would taste.
Until next year and another green tomato pie...
So turning my lemons into lemonade, I made pie. When I first looked for a recipe I expected a savory pie; a kind of twist on fried green tomatoes. But when green tomatoes are super green and haven't even thought about ripening, they are crunchy and tart. I dare you to bite into one! The recipes were not far off from a regular apple pie. I like to add lemon juice and zest, cinnamon, clove, cardamom and a dash of ginger powder. I use a "1, 2, 3" pie dough using all butter, no shortening. I also use an egg wash sprinkled with lime sugar.
I shared it with coworkers who were willing to try it and pleasantly surprised. It was fun to watch their reactions. I almost didn't want to tell them what the filling was because of the expectation of how it would taste.
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| Half eaten in the lunchroom |
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