INGREDIENTS
CRUST
- 3 cups all-purpose flour, plus more for work surface
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup bacon drippings, cold
FILLING
- 1 1/2 cups granulated sugar
- 1/2 cup golden raisins
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon orange zest (from 1 orange)
- 1/8 teaspoon ground cloves
- pinch kosher salt
- 5 medium-size green tomatoes (about 1 lb., 12 oz. total), thinly sliced into half-moons (5 cups)
- 1 tablespoon apple cider vinegar
ADDITIONAL INGREDIENTS
- 1 tablespoon unsalted butter, cubed
- 1 large egg, lightly beaten
- 2 teaspoons turbinado sugar
INSTRUCTIONS
STEP 1
Prepare the Crust: Place flour, sugar, and salt in a food processor; pulse to combine, about 3 times. Add butter and drippings; pulse until mixture resembles coarse crumbs, about 10 times. Gradually add 1⁄2 cup cold water, pulsing until mixture forms a dough, about 5 times. Turn out onto a lightly floured surface. Divide dough in half; shape into 2 disks. Cover disks tightly in plastic wrap. Chill until firm, up to 1 day.
STEP 2
Prepare the Filling: Preheat oven to 350°F. Stir together granulated sugar, raisins, flour, cinnamon, zest, cloves, and salt in a large bowl. Add tomatoes and vinegar. Toss to coat; set aside.
STEP 3
Unwrap 1 dough disk. Place on a lightly floured surface; sprinkle dough with flour. Roll into a 14-inch circle. Fit into a 10-inch cast-iron skillet. Unwrap remaining disk. Roll into a 12-inch circle; cut into 1-inch-wide strips.
STEP 4
Pour tomato mixture into dough in skillet; dot with butter. Arrange strips in a lattice design over Filling. Trim and discard excess dough; crimp edges of Crust. Freeze, uncovered, 10 minutes.
STEP 5
Brush chilled pie with beaten egg; sprinkle with turbinado sugar. Bake in preheated oven until Crust is golden brown, about 1 hour. Cool 2 hours before serving.