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Green Tomato Mincemeat Fried Pies

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Jerry Bledsoe

Mincemeat filling made from the early season OR late-season green tomatoes. This filling may be used with any fried pie recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 74.4g
  • 24%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Coarsely chop the tomatoes. Place in a colander and, pressing with your hand, squeeze out as much tomato juice as you can. Transfer tomatoes to a large saucepan with 1 cup of water. Bring to a boil over medium-high heat; remove from heat and drain well.
  2. Return tomatoes to saucepan with 1 cup of cold water, bring to a boil; drain again.
  3. Place tomatoes back in the saucepan with remaining cup of water, apples, raisins, brown sugar, 3 1/2 teaspoons salt, vinegar, and 1/2 cup butter-flavored shortening. Cook slowly over medium-low heat, stirring frequently, until tomatoes are transparent, about 30 minutes.
  4. In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.
  5. 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. Wrap dough in plastic and refrigerate for 30 minutes.
  6. 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. Repeat with remaining dough.
  7. In a large heavy skillet, heat shortening to 360 degrees F (182 degrees C). Carefully place 4 pies in the hot shortening. Fry until golden brown on both sides. Drain on paper towels. Repeat with remaining pies.
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Reviews

SUSAN367
17
1/4/2005

This made about 18 delicious little pies. You MUST seed the tomatoes, and strain off as much of the filling's liquid as possible (I used several layerings of cheese cloth), and cook down quite a bit longer than recipe suggests. 30-40 mins on a low setting should do it. It should be a total mush. Before filling the pies, brush each inside with olive oil. The salt in this recipe can be reduced, as can the amount of vinegar (I used apple cider vinegar, not white, as it has more flavor). You can also use a 13 x 9-in. jelly roll pan and roll out two rectangles of dough (top and bottom), spread a 3/4" layer of the tomato mixture, leaving a 1 inch margin around the sides of pie. Brush the edge with egg white, top with second layer of dough, and crimp around the edges. Brush with egg white, pierce with fork several times to vent, and bake in med-high oven until crust is golden brown and inside bubbles up through air holes. This is a savory/sweet dish, and is really good served with jalepeno jelly.

TOOOOOOOBLOND4U
11
12/19/2004

i really thought that this recipe was horrific the worst thing i have ever tasted

Aunt Nancy's Kitchen
5
10/17/2011

This is a very good recipe, but I just have one question. What is the purpose of the butter flavored shortening - can you leave it out? I could really taste it.