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Green Tomato Pie




Source of Recipe


from practical recipes


List of Ingredients




6 med. green tomatoes (about 1 3/4 lbs.)
1/4 c. water
3 tbsp. flour
1 c. white sugar
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 1/2 tsp. lemon zest
2 tbsp. butter
pastry for a 2 crust pie

Recipe



Preheat oven to 400.
Place one pastry in the bottom of a pie pan.
Blanch the tomatoes in boiling water for 20 - 30 seconds.
Remove from water, core, peel and cut into 1/4" slices.
Place the sliced tomatoes in a large saucepan with the water.
Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.
Remove the tomatoes from the liquid with a slotted spoon, reserving the boiling liquid.
Combine the flour, sugar, salt, cinnamon, nutmeg, cloves and lemon zest together.
Whisk the flour mixture into the reserved liquid.
Cook, stirring constantly, just until boiling.
Remove from heat and stir in the butter until melted.
G e n t l y stir in the green tomato slices.
Let cool slightly for 10 - 15 minutes, and spoon into the unbaked crust.
Top with the other crust. Cut, if necessary, crimp and seal edges.
Cut venting slits in the top crust and sprinkle lightly with additional sugar.
Bake for about 40 minutes or until the crust is golden brown.
Makes 6 - 8 servings.