Green tomato pie 3
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 2 crust 9-in pie | ||
| 7 | mediums | Green tomatoes |
| 1 | cup | Granulated sugar |
| ½ | cup | Light brown sugar |
| ¼ | teaspoon | Cinnamon, |
| ¼ | teaspoon | Nutmeg; and |
| ¼ | teaspoon | Ground ginger |
| 4 | tablespoons | All-purpose flour |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Sherry |
| 4 | tablespoons | Butter; cut in pieces |
Directions
DANA JACOBI (XCHV07A
Slice tomatoes as thin as possible, then quarter the slices. Mix dry ingredients and add to tomatoes, reserving 3 T. Add remaining ingredients, except butter and gently toss to distribute. Set aside for sugar to soak 1 hour. Put one crust in pie plate and sprinkle with reserved dry ingredients. Fill with tomatoes and juice. Dot with cuts of butter. Cover with top crust, seal edges and vent. Bake at 400F for 15 minutes, then at 350F for about 1¼ hours, until pastry is golden. Sprinkle top with 1-2 T more sugar. Cuts better the next day when cold. Serves 6-8 Atlanta Constitution
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991 Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 09:40:38 -0500 From: LD Goss <ldgoss@...>