Green Tomato Mincemeat Fried Pies recipe
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Ingredients
- 2 pounds green tomatoes ¾ cup distilled white vinegar 1 ½ teaspoons ground cinnamon 3 cups cold water, divided 3 pounds tart apples - peeled, cored and chopped 1 ½ pounds raisins 3 ¾ cups packed brown sugar 3 ½ teaspoons salt 1 teaspoon ground nutmeg 1 teaspoon lemon zest 1 teaspoon ground cloves ¼ cup lemon juice ½ cup butter flavored shortening 2 cups all-purpose flour 1 teaspoon salt ⅓ cup shortening 3 tablespoons ice water 3 cups shortening for frying
Nutrition Info
- 382.6 caloriescarbohydrate: 74.4 gcholesterol: : -fat: 10.5 gfiber: 3.3 gprotein: 2.6 gsaturatedFat: 2.3 gservingSize: -sodium: 455.7 mgsugar: 57.7 gtransFat: : -unsaturatedFat: : -
Directions Green Tomato Mincemeat Fried Pies
Directions
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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.
Return tomatoes to saucepan with 1 cup of cold water, bring to a boil, drain again.
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.
In the last 5 minutes of cooking, add cinnamon, nutmeg, cloves, lemon rind and juice. Remove mincemeat from heat and set aside to cool.
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.
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.
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.