Green Tomato Pie
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. So, what does the pie taste like? Like apple pie!
Unbaked pastry for (9-inch) double crust pie
1 3/4 pounds green tomatoes, thinly sliced
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground 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 in a preheated oven at 425°F (220°C) for 50 minutes. Cool on a wire rack.
Makes 8 servings.