Fresh Tomato and Apple Pie
Pie Perfect: 100 Delicious and Decidedly Different Recipes
for America's Favorite Pie
Be thoroughly delighted when you discover for yourself how
good [this pie] tastes," raves Haedrich. "And
that's not just me talking. I've actually served
this pie at gatherings, intentionally not divulging the
secret ingredient (fresh tomatoes), to see how people respond.
If someone asks what 'the red pieces' are, I
simply say, 'Take a guess.' And guess they do,
including fresh currants, raspberries and strawberries.”
1 recipe Best
Butter Pie Pastry, refrigerated (see note)
2 large ripe tomatoes, seeded and diced
1/2 cup, plus 2 tablespoons, sugar
Juice and grated zest of 1 lemon
7 cups peeled, cored and sliced Granny Smith apples
1/2 teaspoon chopped fresh lemon thyme leaves or 1/4 teaspoon
chopped fresh thyme leaves
1-1/2 tablespoons cornstarch
1 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
Pinch of ground nutmeg
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch
Yields 8 to 10 servings
On a large sheet of lightly floured waxed paper, roll the
pastry into a 13-1/2-inch circle with a floured rolling
pin. Invert the pastry over a 9-inch deep-dish pie pan.
Center it, then peel off the paper. Tuck the pastry into
the pan, without stretching it, and sculpt the edge into
an upstanding ridge. Place the pie shell in the freezer
for at least 30 minutes.
In a large mixing bowl, combine the tomatoes, 1/2 cup of
the sugar and the lemon juice and zest. Set aside. Preheat
the oven to 400 F.
Add the apples and thyme to the tomato mixture and toss
well. Combine the remaining 2 tablespoons sugar and the
cornstarch in a small mixing bowl. Add to the fruit and
toss well. Turn the filling into the frozen pie shell, smoothing
the top of the fruit with your clean hands. Place the pie
directly on the center oven rack and back for 30 minutes.
While the pie backs, make the topping. Put the flour, sugar,
salt and nutmeg in a food processor and pulse several times
to mix. Remove the lid and scatter the butter pieces over
the dry mixture. Pulse the machine repeatedly, until the
mixture resembles fine crumbs. Dump crumbs into a large
mixing bowl and rub them together with your fingertips to
make large, buttery crumbs. Refrigerate.
Remove the pie from the oven and place it on a large, dark
baking sheet covered with aluminum foil. Reduce the oven
temperature to 375 F. Carefully dump the topping in the
center of the pie and spread it evenly with a knife over
the surface, tamping it down lightly. Put the pie on the
baking sheet back on the center rack and bake until any
juices—visible near the edge of the pie —bubble
thickly, another 30 to 35 minutes.
Transfer the pie to a cooling rack and let cool for at least
1 hour before slicing.
Note: After preparing the pastry, it should
be refrigerated until firm enough to roll, about 1 hour.
(Updated: 10/28/08 SN)