Post by chief_cook2 on Jul 17, 2005 11:26:26 GMT -6
This pie makes a great brunch addition or a light lunch entrée. Some people even like it for dessert.
6 med. green tomatoes (about 1 3/4 lbs.)
1 Cup sugar
3 tablespoons flour
1 & 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 & 1/2 teaspoons lemon zest
1/2 teaspoon salt
2 tablespoons butter
Pastry for a 2 crust pie
additional sugar for topping
Preheat oven to 400 F.
Blanch tomatoes in boiling water for 20-30 seconds. Remove from water, core and peel. Cut prepared tomatoes into 1/4 inch slices.
In a large saucepan, combine sliced tomatoes with 1/4 Cup water. Bring to a boil, cover, reduce heat and simmer for about 5 minutes.
Remove tomatoes from liquid with a slotted spoon, reserving boiling liquid. Combine flour, 1 Cup sugar, salt, cinnamon, nutmeg, cloves and lemon zest. Add flour mixture to liquid. Cook, stirring constantly just until boiling. Remove from heat and stir in butter
until melted. Gently stir in prepared green tomato slices. Cool slightly 10-15 minutes, and spoon into the unbaked piecrust. Top with top pastry crust, crimp and seal edges. Cut venting slits in tops crust and sprinkle lightly with sugar. Bake for about
40 minutes or until crust is golden brown