1package refrigerated pie crustsyou will need two crusts, for a top and bottom.
2teaspoonscoarse sugaryou can substitute granulated sugar
1-3/4poundsgreen tomatoesabout five or six medium size
1/4teaspoonof kosher salt
Preheat the oven to 350 degrees F.
Slice the tomatoes 1/8-inches thick or as thinly as possible. Discard the stem and bottom ends.
Add the sugar, dried cranberries, flour, cinnamon, cloves, and salt to a large bowl and mix well.
Add the sliced tomatoes and carefully toss them to ensure the slices are coated with the dry mixture. Once everything is combined, add the lemon juice and zest and mix again.
Unroll the crust and place it in a 9-9.5-inch pie plate or 9-10-inch cast-iron skillet. Smooth out any wrinkles, add the tomato mixture, and spread out evenly.
Add the top crust and fold the edges under the bottom crust edges. Seal the two edges together by fluting the crust. (See the video if you need help with this step.) Or, you can just crimp the edges together by pressing them with a fork.
Use a pastry brush and brush the top crust lightly all over with the egg wash. Sprinkle sugar over the top and cut four small slits in the middle for the steam to escape.
Bake for one hour or until the crust is golden brown and the filling is bubbling through the vents.
Cool for a minimum of three hours before serving.
Make sure your tomato slices are the same thickness. I use a handheld mandoline, you can use a knife, but it's hard to get the slices the same thickness.
Handheld mandolines cost around $15 and are worth their weight in gold. They are small, easy to store and make short work out of slicing potatoes, tomatoes, you name it.
Green tomatoes ripen quickly when at room temperature. Store yours in the refrigerator to keep them from ripening until you are ready to use them.
Not all purchased premade crusts are created equal. I like and use Pillsbury Refrigerated Pie Crusts. They come two to a package and can usually be found close to the refrigerated canned biscuits. I don't have any type of affiliate relationship with this brand, I just like them.
Leave your crusts in the refrigerator until you are ready to use it. They are easier to handle if chilled.
Be sure and let this dessert cool completely to allow plenty of time for the filling to set before trying to slice it. If not, the filling will be runny.
If you would like a bit more spice to the filling, feel free to add a small pinch of allspice or nutmeg.