Tomato-Apple Pie
I’ve enjoyed making an annual summer tomato pie for years. It is everything you expect from a savory summer pie – including the bright colors and different shapes from various garden-fresh tomatoes I enjoy using. I’ve also enjoyed a classic apple pie – the kind that makes you think of warm summer days sitting on a porch and breathing in the air saturated with the smell of a harvest nearby. This kind of apple pie is undoubtedly a member of dessert royalty.
But up until recently, I’ve never had the idea of adding tomatoes to my perfectly
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I’ve enjoyed making an annual summer tomato pie for years. It is everything you expect from a savory summer pie – including the bright colors and different shapes from various garden-fresh tomatoes I enjoy using. I’ve also enjoyed a classic apple pie – the kind that makes you think of warm summer days sitting on a porch and breathing in the air saturated with the smell of a harvest nearby. This kind of apple pie is undoubtedly a member of dessert royalty.
But up until recently, I’ve never had the idea of adding tomatoes to my perfectly delicious apple pie…it’s just a thought that came to me unexpectantly while searching for unique ideas to use an abundant crop of small golden tomatoes…the ones that are bursting with sweetness and properly fill the role of a fruit.
I’m pleased with the results – the pie is rich in apple goodness, with just the right amount of bursting tomatoes to contrast the sweetness from the apples and the spice notes. It would seem easy to leave the tomatoes out and simply make an apple pie…but sometimes, a step or two outside of the established confines of our comfort zone can be satisfying and delightful.
Difficulty: moderate
Yield: makes about 4-6 servings
Pan Size: 23 cm round pie pan (9 inches)