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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great pie recipe that is packed full of flavor! I was skeptical when I first saw it but quickly changed my mind when I tasted it. I found this recipe years ago on the back of a bag of sugar. Sorry I don't remember the brand. Ingredients:
pastry for double-crust 9-inch pie |
2 tablespoons - orange marmalade |
1/2 cup - firmly packed light brown sugar |
1/4 cup - granulated sugar |
1/4 cup - quick cooking tapioca |
1/2 cup - golden raisins |
1 tablespoon - grated orange rind |
1/2 teaspoon - cinnamon |
1/4 teaspoon - ground ginger |
1/4 teaspoon - salt |
4 medium - green tomatoes, thinly sliced |
2 large - cored, peeled, thinly sliced, granny smith apples |
2 tablespoons - cold, unsalted butter or margarine, cut in pieces |
1 tablespoon - milk |
additional granulated sugar |
Directions:
1. Preheat oven to 425° F.
2. Divide the pastry in half; roll out one half and place in a 9-inch pie plate, leaving about a 1-inch overhang. Brush marmalade evenly over the bottom; set other piece of pastry aside.
3. In a small bowl, combine sugars, tapioca, raisins, orange rind, cinnamon, ginger and salt until well combined.
4. In prepared crust, layer tomatoes, sugar mixture, apples and a few pieces of butter repeatedly until all ingredients are used. Roll out the remaining pastry and lay it over the filling. Crimp edges together to seal, and make several small slits on top. If desired, brush with milk and sprinkle with granulated sugar.
5. Bake for 15 minutes; reduce heat to 325° F and bake another 35 to 40 minutes or until golden brown.
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