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Green Tomato Pie




Source of Recipe


differ areas of the net
Green Tomato Pie

* 6 to 8 medium green tomatoes
* 2 tablespoons lemon juice
* 1 teaspoon grated lemon peel
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 cup granulated sugar
* 2 tablespoons cornstarch
* 1 tablespoon butter
* pastry to 9-inch 2-crust pie

Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.

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Tomato Pie
Shuck Beans, Stack Cakes, and Honest Fried Chicken
Ronni Lundy, Atlantic Monthly Press

* 1 cup flour
* 1/2 teaspoon salt
* 2 tablespoons butter or margarine, softened
* 1/3 cup milk
* 1 tablespoon vinegar

Filling:

* 1 tablespoon butter
* 1/2 cup chopped onion
* 3 1/2 cups fresh tomatoes and juice, peeled, chopped, OR 1 (28oz) can
* 1 cup milk
* 1 tablespoon brown sugar
* 1 tablespoon cornstarch
* 1/2 teaspoon black pepper
* 1/2 teaspoon basil
* 1/2 teaspoon salt

Sift flour and salt together, then use fingers to lightly work softened butter substitute into it. Mix milk and vinegar then pour into flour and stir until well blended. It will be a damp dough. Turn out onto a well-floured board and roll out to about the size and shape of a large cast-iron skillet. Cut it into strips about 1-inch wide.

Melt the tablespoon of butter in a skillet, add onions, and cook until softened. Drain juice from the tomatoes into a large bowl and add milk. Whisk sugar, cornstarch, and spices into the tomato juice and milk, making sure all is well blended. Pour into the skillet and turn heat up to medium. Add the tomatoes, cut into bite-sized pieces, and bring to a boil, stirring constantly.

Let mixture boil for 1 minute, stirring all the while, then remove from heat. Lay strips of dough over the top of the tomato mixture, overlapping if necessary to get them all in. (The tomato mixture is supposed to bubble up through the strips of dough to flavor them.)

Put the skillet in a 375 degree oven and bake for 25 minutes until dough is nicely browned.
Serves 4 to 6 as a side dish.

If you don't have a big skillet that can go from the burner to the oven, you can heat the tomato mixture first in a heavy saucepan, then pour it into a wide, shallow 2 1/2-quart casserole for baking. But the deep pink of the tomato filling and the browned crust looks especially nice in cast iron.

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Dot's Tomato Pie

* 2 tablespoons melted margarine
* 1 small onion, chopped
* 2 medium ripe tomatoes, peeled and sliced
* 1 (9-inch) baked pie shell
* 1/2 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 2 teaspoons garlic powder
* salt and pepper to taste

Sauté onion in margarine until translucent. Arrange tomato slices in the baked pie shell; top with onions. In a small bowl, combine mayonnaise, Parmesan cheese, garlic powder, salt, and pepper. Spread a thin layer of mayonnaise mixture over the tomatoes and onions. Bake at 325° for 30 minutes.

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