Sunday, November 15, 2009

Green Tomato Pie

We had a great time at Theresa's house warming party last night. Saw lots of bike friends we don't normally see in the off season. Great food too. I brought green tomato pie. I used about 5 or 6 of the multitude of green tomatoes I picked a couple of weeks ago. I never have known what to do with green tomatoes, but don't have the heart to just compost them. It seems all that water and nutrients the tomato plant used to make the fruits shouldn't go to waste. Now I have something to do with them! The pie was a big hit at the party. It tastes sorta like an apple pie and has the same texture, but there is a little sour/spicy bite to it. Very tasty and super easy - easy as pie.

GREEN TOMATO PIE

Pastry for double crust pie
1 1/3 cups sugar
¼ cup plus 3 tablespoons all-purpose flour
1 ¼ teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 ¼ teaspoons grated lemon peel
¼ cup lemon juice
1tablespoon butter or margarine
1. Heat oven to 425°F.
2. In large bowl, mix sugar, flour, nutmeg and 1 teaspoon salt. Add tomatoes, lemon peel and lemon juice; toss to coat. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes.
3. Roll other round of pastry. Cut slits so steam can escape. Place top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
4. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 10 minutes of baking. Serve warm.

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