Here’s a great green tomato pie recipe. I’ve never made green tomato pie before, but this year, I decided to go for it. I modified my apple pie recipe to make it. This green tomato pie recipe was helpful, because I wasn’t sure about the green tomato part when I started.

I used my family’s pie crust recipe, which always turns out wonderfully. Gary loved it so much that he ate three pieces. He didn’t spot the green tomatoes until after he had woofed it down and was surprised that they were there.

I added raisins to it because to balance  the sour nature of the green tomatoes. You could make it without the raisins. Dried cranberries would also be good.

I brushed some beaten egg on the top of the pie and sprinkled on some sugar and cinnamon. I used butter-flavored Crisco, which made a lovely crust.

Make sure that you bake the pie for at least 60 minutes. I took it out of the oven and pulled out a piece of green tomato to make sure that it was soft enough.

I did not peel the green tomatoes.

Here’s the recipe:

Green Tomato Pie Recipe (with Apples and Raisins)

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Ingredients

• 5 cups chopped green tomatoes (Chop them on the fine size.)
• 2 cups peeled, chopped apples
• 1 handful raisins (if desired)
• 1 cup white sugar
• 1/2 cup brown sugar
• juice from 1/2 lemon (about 2 tablespoons)
• lemon peel (I used the peel from one lemon.)
• 1 tablespoon cinnamon (We love cinnamon so I used a lot. You could cut down this amount, if you wish.)
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 5 heaped tablespoons flour

Directions

Step 1

Chop the green tomatoes and apples.

Step 2

Stir all of the ingredients together.

Step 3

Pour into prepared pie crust.

Step 4

Bake for at least 60 minutes. Taste a piece of green tomato to make sure that it is cooked.

Note

1. This recipe is a mix of my apple pie recipe and this recipe I found on the Internet.

2. If you cool the pie before you eat it, the filling won't be runny.

3. This pie would be good without the raisins or with some dried cranberries.

4. I brushed the top crust with beaten egg. Sprinkle top with cinnamon and sugar.

5. You do not need to peel the green tomatoes.

Fresh Peach Pie is one of my favorite late-summer desserts. My family gets so excited when I make one, I always start feeling a little guilty that I’ve made them wait a whole year to eat one.

I need to repent and bake more pies.

I got this filling recipe from my mom. Of course, I used my family’s traditional pie crust recipe. I used butter flavored Crisco this time for the crust and it was so good, I’ll be doing that from now on.

I couldn’t wait. I had to have a piece of fresh peach pie while it was still warm! The filling runs all over the pan when I do that (because it hasn’t had a chance to set), but who cares?

Not me!

Here’s what the pie looked like before I added the top.

Fresh peach pie straight out of the oven! To make the pie a little prettier, I brushed it with beaten egg and sprinkled it with sugar before baking.

Recipe

Fresh Peach Pie Filling

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Ingredients

• 1 3/4 cup water
• 1 cup sugar
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 heaped tablespoons cornstarch
• sliced peaches
• 2 tablespoons butter

Directions

Step 1

Mix sugar, water, lemon juice, lemon zest, and cornstarch together.

Step 2

Stir and cook until boiling until the liquid is thickened.

Step 3

Stir in 2 tablespoons of butter.

Step 4

Add sliced peaches to thickened liquid.

Step 5

If you'd like, you can add a teaspoon of almond extract or a little cinnamon.

Note

Note: Sometimes, fresh peaches are so juicy that the filling will seem a little runny after they are added. If this happens, thicken them with some more cornstarch. To prevent lumps, always stir the cornstarch into a little bit of cold water before pouring it into the boiling filling.

I’m going to let you in on a secret now…It may surprise you, so hold onto your chair.

I like Key Lime Pie – or Key Lime anything – better than chocolate. Better than Oreos. Better than ice cream. Better than the beach.

Well, maybe not the beach, but I do like it a lot. Key Lime Pie is almost always my dessert choice when I eat at restaurants.

Because I am such a Key Lime Pie fool, I have searched for years to find an easy recipe that tastes as good as the first piece I ever had. (The first piece of anything is always the best…)

Hurrah! I think I’ve found it and here it is!

INGREDIENTS

• Single-Crust pie shell
• 3 egg yolks
• 1 14-ounce can sweetened condensed milk
• 1 teaspoon of key lime zest
• 1/2 cup water
• 1/3 cup lime juice

Prepare pastry shell by lining a 9 inch pie pan. You can either make your own homemade pie shell (use my Perfect Pie Crust recipe) or you can do what I did on this particular occasion – use a frozen pie shell.

HOW TO MAKE KEY LIME PIE

Beat three egg yolks. (No, they aren’t beaten yet. But they will be. Just wait.)

Now it’s time for the sweetened condensed milk. You can either use the well-known brand name (which I won’t mention here) or another kind. I always go for the thriftiest solution.

The pie doesn’t care.

Gradually stir the sweetened condensed milk  into the beaten eggs.

Add the lime zest. Mix well. (By the way… see my zester? Best purchase I ever made. I use it all of the time.)

Now it’s time for the limes. Can’t make a Key Lime Pie without them, right?

What is a key lime, you ask? They are little round limes that come from Florida. When you buy them in the store, the bag is labeled Key Lime. They have a slightly different flavor than “regular” limes, but in our part of the world, we don’t see them much. So if I don’t have them, I use regular limes and the pie is still good. But key limes do taste better, in my humble opinion.

Now comes the hard part – juicing all of those hard, little limes…

First, I tried to extract the juice using my normal juicer. That was a big bust, because the limes are so little they slipped off of the top. So I had to resort to squeezing them by hand – one measly little lime at a time. Because key limes are so tiny, it took the entire bag to get enough lime juice.

Well. Actually. No. I just lied. I didn’t get quite enough juice out of this big pile of limes, so I had to squeeze in a little bit of lemon into it.

But no worries… the pie was awesome. Apparently, limes and lemons are not against sharing a pie pan.

You’ve already got the lime juice in the mixer, right? Good. Now add the water.

Mix until thickened. Notice that the filling isn’t green. If you want your pie to be green, you’ll need to add a couple of drops of green food coloring at this point.

I chose to leave mine au naturale.

Pour the filing into the pie shell. Bake at 325 degrees for 30 minutes.

Smack your lips when you take the pie out of the oven. That’s all you are allowed to do at this point, because you HAVE to MAKE yourself let the pie cool down before you eat it.

Resist.

Resist.

Do not lick the pie.

Not yet.

Okay! We’re finally ready to dig in! Serve your pie with whipped cream. Try not to cry when you taste how delicious it is. Attempt to refrain from carrying the pie, along with a fork, into the closet so that you can pig out on Key Lime Pie goodness.

Your family will thank you for your generosity.