Green Tomato Pie
Double Crust pastry
1 1/3 cups sugar
1/4 cup plus 3 tablespoons all-purpose flour
1 1/4 teaspoons ground nutmeg or ground cinnamon
1 teaspoon salt
4 cups green tomato slices, cut into fourths
1 1/4 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon butter or margarine
Heat oven to 425º F. Line pie plate with pastry. Mix sugar, flour, nutmeg and salt. Toss with tomatoes, lemon peel and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over tomatoes. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll out other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold 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 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.
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