2 Frozen pie crusts; defrosted
-(12-inch)
1 c Sugar
1/4 ts Salt
1 ts Cinnamon
1 tb Grated lemon zest
2 c Peeled; cored, halved (half
; moon shaped), and
; thinly sliced tart
; apples
2 c Thinly sliced; halved (half
-moon
; shaped), green
; tomatoes, with any
; large seeds removed
1 tb Fresh lemon juice
1/2 c Unsalted butter; chilled and
-cubed
1 tb Milk; to brush crust
1 tb Toasted fennel
1 tb Ground cardamom
Preheat oven to 450 degrees.
Line an 8-inch pie pan with one of the store bought pastry dough and set
aside.
In a large bowl, combine the sugar, salt, cinnamon, lemon zest, apples, and
tomatoes cut into half moons and seeds removed. Toss well to coat the
ingredients. Add the lemon juice to prevent discoloration of the apples.
Mound the apple, tomato mixture into the pie dough, mounding it slightly in
the center. Dot with the butter.
Add the second pastry dough on top and crimp the edges to seal.
Brush the top of the pastry with the milk and sprinkle the toasted fennel
and ground cardamom on top.
Bake the pie for 10 minutes at 450 degrees, and then turn the heat down to
350 degrees. Bake for another 35 minutes, until the crust is golden. Let
cool on a rack.
Serve warm with ice cream or just alone.
Yields
1 servings