Green tomato pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | To 5 really green tomatoes | |
| Pastry for an 8-inch 2-crust pie | ||
| 1½ | cup | Brown sugar |
| 3 | tablespoons | Flour |
| 1 | Grated lemon rind | |
| 6 | tablespoons | Lemon juice |
| ½ | cup | Golden raisins |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Allspice |
| ¼ | cup | Minced candied ginger |
Directions
Put tomatoes through a coarse grater or a food processor's large shredder. There should be 2½ Cups. Put in a colander and drain overnight. Or prepare tomatoes in the morning and press out their juices from time to time throughout the day.
Prepare your favorite double pie crust, roll out half, and put in an 8-inch pie pan. Roll out the other half and set aside. Mix remaining ingredients with tomatoes, place in pie shell, and cover with top crust. Prick holes in crust. Bake in a 450 F oven for 10 minutes; then reduce heat to 350 F and bake 40 minutes longer.
<< Joyce Monschein >> Sun 04-12-1992 Source:Cooking From the Garden, Rosalind Creasy