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Ingredients
- 1/2 c. unsweetened butter - (1 stick) softened
- 1/3 c. granulated sugar
- 1Â 3/4 c. pastry flour
- 1 tsp salt
- 1 lrg egg lightly beaten
- 1 tsp vanilla extract
- 5Â 1/2 c. sliced peeled peaches
- 4 c. seeded tomatoes sliced into strips
- 1/4 c. slivered almonds
- 1/2 c. coarsely-minced prunes or possibly dry apricots
- Â Â Shredded zest of 1/2 lemon
- 1/2 c. granulated sugar
- 3 Tbsp. potato starch - (to 3 1/2)
- Â Â (or possibly tapioca starch)
- 1 tsp grnd cinnamon or possibly nutmeg
- 1/8 c. fresh lime juice
- Â Â Sugar for garnish
Directions
- To make Short Pastry Crust: Combine butter and sugar in mixing bowl, and, using an electric mixer, beat till creamy. Mix in flour, salt, egg and vanilla, and mix well. Wrap in plastic or possibly wax paper, and refrigeratedough for 30 min.
- To make Peach-Tomato Filling: Combine peaches, tomatoes, almonds, prunes and lemon zest in mixing bowl. Mix together sugar, potato starch and cinnamon, and stir into fruit mix. Add in lime juice.
- Preheat oven to 350 degrees. Spray deep 10-inch pie plate or possibly small casserole or possibly baking dish with nonstick cooking spray. Pour mix into prepared pie plate, and pat down with spatula. Set aside.
- Turn dough out onto work surface sprinkled with flour, and roll out. Carefully place dough over pie filling.
- Bake 40 to 45 min. Remove from oven, and sprinkle sugar over top. Serve warm or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: The Pennsylvania Dutch have been cooking peaches and tomatoes together since the 1850s, enjoying the many varieties of available tomatoes, especially the yellow and orange ones. The amount of sugar you use depends on the type and sweetness of the peaches, so you will want to adjust the sugar according to taste. Some cooks put a cinnamon stick in the pie rather than using the grnd spice. The cinnamon stick flavors the pie without discoloring the peaches. The Pennsylvania Dutch also make a dumpling-type dough for the top crust, that rises during baking and absorbs some of the juice. But a short pastry crust works well too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 368 | |
| Calories from Fat 118 | 32% |
| Total Fat 13.46g | 17% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 387mg | 16% |
| Potassium 449mg | 13% |
| Total Carbs 58.45g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 31.86g | 21% |
| Protein 5.82g | 9% |
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