Green Tomato Pie

Please have the pie crust ready to go when you dice the tomatoes. If the tomatoes sit too long, they will lose their juices.

• 1 9 inch pie crust
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 2 1/2 pounds green tomatoes, seeded and cored
• 2 tablespoons cider vinegar
• 1/3 cup raisins

METHOD

Preheat oven to 350 °F.

Prepare pie crust, according to recipe.

Mix together sugar, cinnamon, nutmeg, cloves, allspice, salt and flour. Blend well and set aside.

Slice tomatoes in 1/2 inch slices. Put tomatoes in large bowl and sprinkle with vinegar. Sprinkle raisins and dry mixture over tomatoes and mix gently to coat all pieces.

Divide dough into two pieces, one slightly larger than the other. Roll out large piece until it is one inch larger than inverted pie plate. Line plate, pushing edges into corners gently.

Roll second piece of dough and cut into strips large enough to cross pie plate.

Pour tomato mixture into lined pie plate. Make a crisscross lattice with the cut dough strips.

Bake in a 350°F oven for 30 to 35 minutes, or until crust is golden and pie becomes bubbly.

Serves: 6 - 8

Contributor: Anne Vanderburg

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