This is one of our most celebrated Tomato Fest recipes!
2 1/2 cups flour
1 Tb. sugar
1 tsp salt
2 sticks unsalted butter (cold)
1/2 cup cold water
3 1/2 to 4 lb. mature green tomatoes (cubed; about 8 cups)
Squeeze of lemon juice
1 cup sugar (depending on how sweet you like your pies)
6 Tb. corn starch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 sticks butter
1 cup brown sugar
1 1/2 cups flour
1 tsp cinnamon
Chop tomatoes. Sprinkle with salt and mix; put into a colander for at least 30 minutes to drain. (Pie will NOT set well if the tomatoes are not salted & drained!)
PREPARE CRUST: Mix together flour, sugar, and salt. Cut the butter into the flour mixture using a pastry blender, until the butter is pea-sized. Gently mix in water until the dough begins to come together.
Knead the dough gently, 2-3 times, to form a ball. Wrap in plastic wrap, and chill in the refrigerator for at least an hour.
Preheat the oven to 375*F; line the bottom of a 10x15x1 baking sheet with parchment paper.
PREPARE FILLING: In a large bowl, toss green tomatoes with lemon juice until coated. Add remaining filling ingredients, and stir evenly to coat.
PREPARE TOPPING: Melt butter; mix with sugar, flour, and cinnamon until crumbly.
ASSEMBLE PIE: Roll out the pie crust on a lightly floured surface; transfer to the prepared baking sheet. (Or - press the crust into the bottom & sides of the pan, if the dough is too soft to roll easily.
Pour the tomato mixture over the crust, and spread evenly.
Sprinkle the topping evenly over the filling.
Bake until bubbling, about 40-45 minutes.
Let cool until just warm, to set the filling.