I am afraid it is the last day of summer here in Boise today. We have been blessed with high eighty/low ninety degree weather all week and I just walked in from soaking up the warm sunshine. Good for the garden, I say and especially good for ripening all the green tomatoes still left in there. I do love tomatoes and I suppose that is why every year the majority of real estate in our garden is taken up by tomato plants.
So after my Idaho state fruit pie, Pie #34- Huckleberry, my cousin’s wife, Molly Metzger, challenged me to find an Ohio buckeye pie recipe. A REAL buckeye nut pie is a “no-go” since the buckeye nut is bitter and if eaten in quantity is poisonous to man. I do have a recipe for a buckeye pie that doesn’t use the tree nuts. It calls for peanut butter and chocolate instead, but you will have to wait until next week to read about that delicious concoction.
Yes, little did Molly and I know, Ohio HAS a state fruit. Thanks due to the great efforts of the children in Washington Courthouse, Ohio the TOMATO was officially named the State Fruit in 2009. (That town coincidently happens to be the current home of my dear childhood friend, Lisa.)
Even though I am in Idaho, I am a true Midwesterner through and through. I can cook, make pies, clean and sew like the best of them in Amish country! I would move back to the midwest in a heart beat to be closer to family and friends. But my darling husband, insists the only way he’ll go back is in a small urn of ashes. (Nice. He’s from Ohio too.) I remember as a new bride saying to my mother-in-law while packing up my things to move to Boise, “Don’t you worry, when we have kids, we will be back!”. Right. Four kids and almost 13 years later, here we still are…
I met up with a long time family friend in Washington DC this summer when we were on our epic vacation. Chrissy lives in Virginia with her husband and two kids. And like me, she jokes around saying as soon as her husband keels over, she is packing up and moving back to Chardon. Ok, I might not be that hasty…I would let the kids finish school or sell the house first, but yes, I would definitely move back.
So sorry Trav, I will be spreading your ashes all the way across the country…. And lucky for you Chrissy, since your husband is older than mine, you’ll no doubt be back in the heartland before me. Because guess what?… This time I know for a fact… the grass IS greener in Ohio than it is in Idaho!
Green grass, green tomatoes…this one is for you, Molly, and all those loved ones back in the buckeye state!
Savory Green Tomato Pie
Pie Crust (makes 2 crusts)
- 2.5 cups flour
- 1 cup cold butter (diced into .5 inch cubes)
- 1 teaspoon salt
- 1 teaspoon sugar
- Ice water
Mix flour, salt and sugar together in a bowl or food processor. Cut butter into flour mixture until it resembles coarse cornmeal. Using a fork, slowly add just enough ice water to make the dough come together. Divide dough into two sections (one a bit larger than the other). Take the larger piece of dough and roll out to fit a 9 or 10 inch pie plate, form dough to pie plate, (don’t crimp) and set in fridge. Roll out the smaller portion of dough to be the cover piece for the pie and place in fridge.
Green Tomato Filling
- 1 medium onion (diced)
- 2-3 cups diced green tomatoes
- 4-6 ounces Swiss cheese shredded (or cheddar, Gruyère, whatever you have in the fridge)
- 1 teaspoon thyme
- Salt and pepper
- .5 cup breadcrumbs (if you don’t have breadcrumbs around you can sub a couple of eggs and ¼ cup milk)
- 1 pkg. of bacon, cooked and crumbled
Preheat oven to 425. Sauté onions until translucent in a pan with a bit of oil or butter. Add diced green tomatoes and continue to sauté until the tomatoes have softened a little and any water from the vegetables has mostly evaporated. Add thyme and salt and pepper to taste. Let mixture cool a bit and transfer to a bowl. Add in the shredded Swiss, bacon and breadcrumbs and mix together thoroughly. Dump the Green tomato mixture into the pie plate (with crust) smooth out and then place the top crust on, folding the top crust edges under the bottom crust edges along the rim, crimping as you go. Cut a few vents for steam in the top crust. Place pie in the preheated oven and bake for approximately 45-55 minutes, until the crust is an even golden color.
Let cool a bit and enjoy!
- It was my first time trying an all butter crust recipe. Loved it.
- No substitutions were used in this recipe. I followed it exactly using the swiss cheese and the breadcrumb options.
- I love bacon and this ingredient completely enhanced the pie. Don’t skimp here.
- Green tomatoes. Who would have thought they would have so much flavor? And they aren’t even runny!
- This savory pie rates a 9.5 on my scale. The texture was wonderful and the taste was delicious.