Mincemeat filling made from the early season OR late season green tomatoes. This filling may be used with any fried pie recipe.
INGREDIENTS (for 2 servings):
- 2 pounds green tomatoes
- 3/4 cup distilled white vinegar
- 1 1/2 teaspoons ground cinnamon
- 3 cups water
- 3 pounds tart apples - peeled, cored and chopped
- 1 1/2 pounds raisins
- 3 3/4 cups packed brown sugar
- 3 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 1 teaspoon ground cloves
- 1/4 cup lemon juice
- 1/2 cup butter flavored shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup shortening
- 3 tablespoons ice water
- 3 cups shortening for frying
Chop the tomatoes very coarsely. Place tomatoes in a colander and drain, by pressing with your hand, all the tomato juice possible. Put the tomatoes in a large sauce pan with 1 cup of water, heat to boil, drain well.
Put the tomatoes back in the sauce pan with 1 cup of water, heat to boil, drain again.
Now, put the tomatoes back in the sauce pan with one cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar and 1/2 cup shortening. cook slowly until transparent.(30 min.)Stir often.
In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice.
For the Pastry: In a large bowl, combine flour, 1 teaspoon salt and shortening. Add ice water,1 tablespoon at a time, until the dough barely holds together.
Roll dough out to 1/8 inch thick on floured surface. Cut a 5 inch circle, place a large spoonful of filling on one half of the circle. Fold over and seal the edges by pressing them with a fork. Continue until all dough is used.
In a large skillet, Heat shortening to 360 degrees F (182 degrees C). place 4 pies in the hot shortening at a time. Fry until golden-brown on both sides. Drain on paper towels.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.