Green Tomato Pie II
Source of Recipe
Aunt Saunny
List of Ingredients
Unbaked pastry for 9-inch 2-crust pie (see recipe)
1 3/4 pounds green tomatoes, thinly sliced
1 1/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon 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
Recipe
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 at 425*F (220*C) for 50 minutes. Cool on a wire rack.
Serves 6 to 8.
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