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Green Tomato Pie
pastry for double 10 inch pie crust
1 1/3 cups brown sugar
2 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
6 medium green tomatoes, sliced very thin, about 4 cups
1/2 cup cider vinegar
grated rind of 1 lemon
3 tablespoons butter
Preheat oven to 425 degrees. Line a 10 inch pan with half the pastry.
Combine brown sugar, cornstarch, flour, salt, allspice and cinnamon. Dust some of mixture over bottom of pastry-lined pan. Layer sliced tomatoes on crust, sprinkling each layer with the sugar/spice mixture, vinegar and grated lemon rind. Dot with butter. Repeat until all tomatoes and sugar/spice mixture are used.
Cover the top of the pie with the second pastry layer and crimp sides
together, either by pinching the edges together or pressing them together with the tines of a fork. Trim away access. Slit the top in several places or make a hole in the center to allow steam to escape.
Place pie on a cookie sheet in case of spillover. Bake for 20 minutes, then reduce oven to 375 degrees, cover with foil and bake 40 minutes longer or until brown and bubbly. Check pie in last 10 minutes. If it needs more browning, remove foil.
Makes 8 servings.
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Green Tomato Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
Green Tomato Pie
pastry for double 10 inch pie crust
1 1/3 cups brown sugar
2 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
6 medium green tomatoes, sliced very thin, about 4 cups
1/2 cup cider vinegar
grated rind of 1 lemon
3 tablespoons butter
Preheat oven to 425 degrees. Line a 10 inch pan with half the pastry.
Combine brown sugar, cornstarch, flour, salt, allspice and cinnamon. Dust some of mixture over bottom of pastry-lined pan. Layer sliced tomatoes on crust, sprinkling each layer with the sugar/spice mixture, vinegar and grated lemon rind. Dot with butter. Repeat until all tomatoes and sugar/spice mixture are used.
Cover the top of the pie with the second pastry layer and crimp sides
together, either by pinching the edges together or pressing them together with the tines of a fork. Trim away access. Slit the top in several places or make a hole in the center to allow steam to escape.
Place pie on a cookie sheet in case of spillover. Bake for 20 minutes, then reduce oven to 375 degrees, cover with foil and bake 40 minutes longer or until brown and bubbly. Check pie in last 10 minutes. If it needs more browning, remove foil.
Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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