Green Tomato Pie

Pastry for two crust pie

Six cups sliced green tomatoes 

1 cup sugar

3 tablespoons flour

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon cloves

1 tablespoon grated lemon peel

¼ cup lemon juice

1-2 tablespoons butter

1 egg white, beaten

additional sugar
 

Line nine inch pie pan with pastry crust. 

Peel and thinly slice green tomatoes.

Combine sugar, flour, salt, cinnamon, nutmeg, and cloves. 

In another bowl, combine lemon peel and lemon juice. 

Carefully toss tomato slices with the lemon juice.

Arrange tomatoes in layers in pie shell, sprinkling each layer with sugar mixture. 

Dot with butter.
For top crust, roll reserved pastry dough on lightly floured surface ¼ inch thick. 

Cut into strips, 10 x ½ inch. 

Arrange in lattice pattern over filling, moisten edges to seal strips.

Brush with beaten egg white and sprinkle with a little additional sugar.
Bake at 425 degrees for 15 minutes

Reduce oven to 375 degrees for 30-40 minutes until tomatoes are tender and crust is brown.


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