Green Tomato Pie and Ratio Crust

Recipe from Mama Me Gluten Free (dot) com


Ingredients:

Crust:

Projected crust prep time: 15 minutes, then chill before rolling and you may want to pre-bake at 350 degrees for 10-15 minutes

1 oz. (29 g) white rice flour

2 oz. (58 g) tapioca starch

1 oz. (29 g) teff flour

2 oz. (58 g) sweet rice flour

2 oz. (58 g) almond flour

4 oz. (112 g) brown rice flour

8 oz. (2 sticks) salted butter, cut into tiny pieces and very cold or frozen (I find if I used salted butter I don't need to add salt to the dough. If you use unsalted, add about a scant 1/2 tsp. of kosher salt)

*(See notes above for liquid, but I used a flax slurry as part of my liquid: 1 tbsp. or 1/4 oz. milled flax seed mixed in 2 tbsp. or 1 oz. water and let it sit in the freezer 10 minutes to get it cold. I won't be doing this next time. I'll be trying an egg yolk.)

*(Again, see notes above, but I used an additional 2 tbsp. or 1 oz. of ice water)

Egg wash (optional)


Green tomato filling:

Projected prep time: 15-20 minutes; Bake time for pie, not including pre-bake on crust: 50 minutes

4 1/2 cups (1 lb. 2 3/8 oz.) chopped green tomatoes

1 1/2 cups (10 1/2 oz.) organic pure cane sugar

Scant 1/2 tsp. kosher salt

1 1/2 tbsp. apple cider vinegar (I use Bragg's brand)

1 oz. (29 g or 4 tbsp.) tapioca starch

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg


Streusel topping:

Remaining pie dough

Several heaping spoonfuls dark brown sugar

Chopped pecans


Directions:

For pie dough, sift flours together in a large bowl and add butter pieces. Use your fingers, a pastry blender or a food processor in pulses to mix, but I find I get the best results with my fingers. Blend the flour and butter together until it is in large crumbs, with several larger pea-sized pieces. Add little amounts of ice water (see notes about this above - I'll be using egg yolk next time with ice water, or perhaps no ice water depending on consistency after adding yolk) at a time, tossing water together with flour mixture with a fork until it becomes a dough. Shape dough into two disks of equal size and refrigerate until ready to roll out.


Preheat oven to 350 degrees. Roll out one pie dough disk  enough to fill the bottom and sides of a deep dish pie pan (roll between two sheets of parchment paper for ease in transfer), then carefully transfer dough by turning paper upside down and gently peeling it off the paper into the pan. If any dough remains on the paper, remove it and press it onto the pan. If you desire, use an egg wash over the dough before pre-baking the crust for 10-15 minutes.


In a large bowl, toss chopped green tomatoes with sugar and apple cider vinegar. Add salt, tapioca starch, cinnamon and nutmeg and gently toss with tomato mixture. Pour into pre-baked shell.


In a smaller bowl, mix remaining unused dough scraps from disk with several heaping spoonfuls of dark brown sugar and chopped pecans with your fingers until crumbly. Use your judgment on the amount of sugar and pecans. Sprinkle over green tomato filling.


Bake at 350 degrees for 50 minutes, then transfer to a wire rack to cool. For best results, don't cut into the pie until it's had a chance to cool for a while. You'll be eating green tomato cobbler/crisp if you cut into it sooner.

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