From Jesse Cool

You need to use plenty of sugar for this pie but the combination of sweet raspberries and tangy green tomatoes is truly delicious. This recipe makes an oversized pie, the kind I envision sitting on the windowsill of Gramma’s house.

My favorite pie dough: (for a double-crusted, 10-inch glass pie plate)
2 sticks unsalted butter
2½ cups organic unbleached all-purpose flour
½ teaspoon salt
8 rounded tablespoons organic sour cream

8 cups unripe organic green tomatoes, cut into thin wedges or slices
2 small baskets red raspberries or blackberries
1 tablespoon lemon zest
¾ cup granulated sugar
1 cup light brown sugar
¼ cup cornstarch (or more, if berries are very juicy)
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg (optional)
6 tablespoons unsalted butter

To prepare the pie dough, cut the butter into 10 chunks with a knife. In a small bowl, combine the flour and salt. By hand or in a food processor, coarsely blend the butter, flour and salt. Add the sour cream to the butter-flour mixture in small dollops. Blend until dough begins to come together.

Turn onto a lightly floured board. Divide in half and form into 2 even balls. Set 1 ball aside. Flatten the other ball, dusting both sides lightly with flour to prevent sticking. Roll the dough to approximately 1/8-inch thickness. The outer perimeter should be approximately 2 inches beyond the edge of a 10-inch pie plate. Press dough into pie plate, leaving the edges uncut until you roll out the top crust.

Roll out the other ball of dough. Place between 2 pieces of waxed paper or a flour-dusted dish towel. Fold in half and store it with the lower crust in the refrigerator until the filling is prepared.

Preheat oven to 400°F.

In a large bowl, combine the tomatoes, blackberries and lemon zest. In a small bowl, combine the sugars, cornstarch and spices. Toss all the ingredients together and heap the mixture into the lined pie plate. Dot with chunks of butter. Cover with the top pastry crust, crimp edges together and bake in the oven for 10 minutes.

Reduce heat to 350°F. Bake for approximately 40 minutes longer or until the crust is lightly browned and when you test the middle of the pie with a toothpick, the tomatoes feel very soft.

Remove from the oven and cool for at least 30 minutes before cutting. Serve warm with vanilla ice cream. Makes a big, beautiful, 10-inch pie.

Serves 8.
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See also Jesse’s Organic Fresh Berry Pie Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients and many others, is owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Deborah Jones
OrganicToBe.org | OrganicToGo.com
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