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Green Tomato Pie

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I found this recipe at allrecipes.com when I was trying to get through my glut of green tomatoes. I used the largest green tomatoes I picked. I latticed the top crust because I thought it would be prettier. It was.

Ingredients

Pastry for a double-crust 9″ pie

3 Tbsp. flour

2 Tbsp. lemon zest

6 Tbsp. fresh lemon juice

3/4 tsp. ground cinnamon

1-1/3 cups sugar

1/4 tsp. salt

3 cups sliced green tomatoes

3 Tbsp. butter

Preheat oven to 450 degrees F. Mix together flour, lemon zest, lemon juice, cinnamon, and sugar. Stir in green tomato slices.

Preheat oven to 450 degrees F. Mix together flour, lemon zest, lemon juice, cinnamon, sugar, and salt. Stir in green tomato slices until they are well coated with sugar mix.

Set one crust into 9" pie pan. Stir in tomato-sugar filling. Dot with butter. Cut second crust into strips and weave into lattice top. Seal edges as best you can.

Set one pastry into 9″ pie pan. Pour tomato-sugar filling into the crust. Dot with butter. Cut second pastry into strips and weave into lattice top. Seal edges as best you can.

Bake on lowest rack at 450 degrees F for ten minutes, then lower heat to 350 degrees F. Bake an additional 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.

Bake on lowest rack at 450 degrees F for ten minutes, then lower heat to 350 degrees F. Bake an additional 30 minutes or until crust is golden and filling is bubbly. Allow pie to cool before serving.

I read somewhere that you can tell when your pie filling is finished baking when the bubbles burst slowly. That little tidbit has served me in good stead. I don’t often end up with soupy or under-cooked pie.