This pie proves green tomatoes aren't just
for frying! A great way to use those end-of-the-season garden
tomatoes that refuse to ripen.
Green Tomato Pie
Unbaked pastry for 9-inch 2-crust pie
(see recipe)
1 3/4 pounds green tomatoes, thinly sliced
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Dash of ground cloves
1 tablespoon plus 1 teaspoon grated lemon
rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons butter or margarine
Roll out half the pastry and line a 9-inch
pie plate; set aside in freezer until ready to use.
Place green tomato slices in a shallow
dish. Add boiling water to cover, and let stand 5 minutes. Drain
well, and set aside.
Combine sugar, flour, cinnamon, nutmeg,
salt and cloves; stir well, and set aside.
Combine lemon rind, lemon juice, and water
in a small bowl; set aside.
Place half of green tomato slices in pastry
shell; sprinkle with half of sugar mixture. Drizzle evenly with
half of the lemon juice mixture. Dot with 1 tablespoon butter.
Repeat one more layer with remaining ingredients.
Roll remaining half of pastry to 1/8-inch-thickness;
cut into 1/2-inch strips. Arrange pastry strips in a lattice
design over green tomato mixture. Trim off excess pastry along
edges. Fold edges under and crimp.
Bake at 425*F (220*C) for 50 minutes.
Cool on a wire rack.
