Green Tomato and Apple Pie

Name: Green Tomato and Apple Pie
Ingredients: pinch each of ground cinnamon, cloves, mace and allspice; ½ grated zest of lemon; 1 lb / 455 g green tomatoes, thinly sliced; 1 lb / 455 g windfall or cooking apples, peeled, cored and sliced; 2 oz / 60 g light muscovado sugar; pinch each of ground cinnamon, cloves, mace and allspice; pinch each of ground cinnamon, cloves, mace and allspice; pinch each of ground cinnamon, cloves, mace and allspice; 2 tbsp Calvados or Cognac; 2 tbsp Calvados or Cognac; 1 lb / 455 g windfall or cooking apples, peeled, cored and sliced; milk and sugar, to glaze; milk and sugar, to glaze; milk and sugar, to glaze; 12 oz / 340 g shortcrust or flaky pastry; 2 oz / 60 g unsalted butter, softened; 12 oz / 340 g shortcrust or flaky pastry

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This recipe is a good one for using up the end-of-season tomatoes that never ripen.

Ingredients

12 oz / 340 g shortcrust or flaky pastry
2 oz /

Dessert
Vegetarian

Method

Line a 9 in / 23 cm pie plate with half the pastry. Mix the butter, sugar, spices and lemon zest together. Layer the tomatoes and apples in the pie dish, dotting each layer with some of the creamed butter