Most of us have heard of fried green tomatoes,
but green tomato pie? Try this recipe on anyone who loves fruit
pies, and don't tell them what's in it until they've tasted it.
They'll love the pie...and be surprised to learn what the primary
ingredient is!
Green Tomato Pie
- Unbaked pastry for 9-inch 2-crust pie
(see recipe)
1 1/4 pounds green tomatoes (about 5)
3/4 cup raisins
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1 tablespoon fine bread crumbs
2 tablespoons butter or margarine
- Preheat oven to 425*F (220*C).
- Wash tomatoes; cut in quarters and slice
very thin. Put into a 3-quart bowl; stir in raisins, lemon rind,
lemon juice, vinegar, and salt.
- Blend sugar with flour and spices.
- Sprinkle the bread crumbs evenly over
an unbaked pastry-lined pie pan. Then sprinkle the bread crumbs
with 2 tablespoon of the sugar mixture.
- Stir the remaining sugar mixture into
the tomato mixture.
- Turn tomato mixture onto the bread crumbs
in pie pan, spreading evenly.
- Dot evenly with the butter.
- Moisten rim of pastry and lay on the top
crust. Press gently all around to
seal. Trim and crimp the edges. Make a few slits in the top crust
to release the steam as it bakes.
- Bake for 15 minutes, the reduce heat to
325*F (160*C) and bake 50 minutes longer. Cool on wire rack 2
to 3 hours before serving.
Serves 6 to 8.
