Green Tomato Pie
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!
Unbaked pastry for (9-inch) double crust pie
1 1/4 pounds green tomatoes (about 5 to 6)
3/4 cup golden raisins
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1 cup granuated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground 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.
Makes 8 servings.