Yield: 8 Servings
|1||Pie shell; 9 " with lattice|
|6 mediums||Green tomatoes|
|¾ cup||Golden raisins|
|1½ teaspoon||Lemon zest; grated|
|2 tablespoons||Lemon juice|
|1 tablespoon||Cider vinegar|
|¼ teaspoon||Salt; scant|
|Confectioners' sugar; optional|
Line the 9-inch pie plate with pastry and chill. Preheat the oven to 425 degrees.
Wash the tomatoes and cut them into ⅛-inch thick slices, and cut the slices into half-moons; discard the stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon zest and juice, and vinegar.
Stir and set aside.
Combine the sugar, cornstarch, salt and spices in a small bowl. Sprinkle 2 tablespoons of this mixture over the chilled pie crust, and toss the rest with the sliced tomatoes.
Turn the tomato mixture into the pie crust and dot with butter. It will be runny.
Cut the remaining pastry into ½-inch strips to make a criss-cross design over the filling: Place 5 strips evenly over the pie filling; and place 5 more strips over them on the diagonal. Flute the edge of the pastry.
Place the pie on a pizza pan to catch the drips. Bake the pie for 15 minutes.
Reduce the heat to 325 degrees and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool completely before cutting; the hot filling is very liquid at this point. If desired, dust the top of the pie with confectioners' sugar immediately before serving.
Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 09:13:44 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : Per serving: 385 calories; 11⅘ g fat; (4⅖ g saturated fat; 28 percent calories from fat); 8 mg cholesterol; 351 mg sodium.