Let's Talk Green Tomato Pie and Artful Nozzle Topping Noises

First, what's spinning in our kitchen now? Why, Nightmares on Wax, A Word of Science
     When I was little, my Grandma used to make green tomato pie with the tomatoes that developed just before the fall frost. I often thought this was a Pennsylvania Dutch receipe, a testament to the region's culinary frugality (I remember my Mum punctuating a conversation about receipes involving pig's feet and pig's ears with the explanatory statement, "People used to use everything but the squeal"). However, I have found that green tomato pie is popular in other areas, too. When I've made it myself before, it's been runny and the green-ness of the tomatoes becomes a little...mmm...how shall I say it...*making a rude lip-smacking noise and wrinkling my nose* overpowering? Perhaps, yucky? Sure, we'll go with yucky.
     My Mum also makes green tomato pie, and hers is more like apple pie and definitely really tasty. I decided to try my hand at the receipe again last night before Michael got home from work. See, I have a metric ton of green tomatoes in the fridge, and I've already made six quarts of green tomato sauce. And sometimes pie is the only acceptable thing a person can have for dinner. In On the Road, Jack Kerouac proclaimed pie to be the most nutritious thing he could get for the few cents he had left in his pocket when he was traveling. Of course, his pie involved ice cream, but that's besides the point. We, folks, had Redi-whip. To celebrate that winning Redi-whip spirit, I'd gladly make the topping-coming-out-of-the-nozzle-noise for you, but I don't have sound effects here on blogger, and that's sad.
Anyway, by 4 p.m. yesterday, I had a few things going on in the kitchen at the same time. In early spring, when we got the new stove, Michael judiciously suggested I get a double oven. A very wise suggestion indeed. At the time I thought, eh, I'm good. *waving hand in the air* I don't need a second oven just yet. Well, clearly, I was a fool. You'll see. I had our poor oven stuffed and working hard for three hours. It has since put in a grievance with its shop steward, but that's me so....*shrugging* ya know...

Coring and slicing green tomatoes for the pie filling.

Here, I'm rolling out the dough for the bottom crust. There will be a top
crust, too. I mean, isn't that why we eat pie, for the crust? Maybe that's just me.

It don't look purty here, but it'll taste good.

And ladies and gentlemen, we are in the pie, ready for a lid!

Lid on! And vented.

Here, the lid gets a lovely brushing of egg wash (I know, I was rather
generous with that brushing) and a dusting of granulated sugar.

Green tomato pie out of the oven and cooling.

Look at what this woman is pushing through the system at 375-degrees.
This went on for hours! Sweet potato fries, banana bread in little pie pans.

Did I mention I was also making a beans and greens soup? I was.
The beans are a Christmas Lima we grew. The meat is pork. The greens are
last week's salad (but still good). The broth is Herbox chicken boullion cubes.
Then there's sage, rosemary, salt, and pepper.  

Whole wheat banana chocolate chip bread in little individual
pie pans because the chocolate chips always stick.

And the green tomato pie with brown sugar. I was happy with my pie this time.