Green Tomato Fried Pie with Tomato Sorbet
Pastry Chef Kristyne Bouley of Herbsaint Bar and Restaurant – New Orleans, LA
Adapted by
August 2008

Yield: 4 Servings


    Green Tomato Fried Pie with Tomato SorbetGreen Tomato Filling:
  • 1½ pounds hard green tomatoes
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 ounces unsalted butter
  • ¼ teaspoon pure vanilla extract
  • 2-3 tablespoons brandy
  • ½ lemon, zested and juiced

    Fried Pie Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 2½ ounces unsalted butter, cold
  • ¾ cup milk

    To Assemble and Serve:
  • Oil (for frying)
  • Tomato sorbet

For the Green Tomato Filling:
Dice green tomatoes and toss with dry ingredients. Melt butter in heavy-bottomed pan over medium heat. Add green tomato mixture to butter and cook, stirring often so it does not stick. Once thickened and the tomatoes have softened slightly take off heat and cool.  Season while warm with vanilla, brandy, lemon zest, and juice.

For the Fried Pie Dough:
In a medium mixing bowl, combine all dry ingredients and use cut-in method to incorporate cold butter until a fine meal is reached. Slowly work in milk until mixture forms a ball. Transfer to floured work surface and roll to a ¼-inch thickness. Cut into desired circle size.

To Assemble and Serve:
Lay one circle on  floured surface and moisten the edges with water.  Into the middle of the dough spoon desired amount of filling (approximately 1 tablespoon for a circle 4-inches in diameter) into the middle of dough.  Fold the dough from bottom edge to top forming a half moon and crimp the edges. Chill pies for at least 20 minutes before frying.  Fry in 350°F oil until golden brown on both sides (about 5-7 minutes). Serve with a scoop of tomato sorbet.

back to top