Green Tomato Pie
This pie is very much like apple, but better and really different.
- About 1 1/4 pounds very green tomatoes (not pink)
- 3/4 cup seedless raisins, plumped*
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon cider vinegar
- 1 1/2 cups granulated sugar
- 1/8 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons flour
- 1 or 2 tablespoons fine dry bread or cracker crumbs.
- 2 tablespoons margarine or butter
* I keep raisins soaking in a little rum in a jar, so they are always plump.
You could pour boiling water over them in a sieve to plump up if you don't want
to use rum.
- Cut tomatoes in half and slice them almost paper thin. (About 4 cups very
thinly sliced). I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water
over them in a sieve to plump up if you don't want to use rum. Drain well.
- Put tomatoes, raisins and rind in a large bowl. Sprinkle with lemon juice
- Mix sugar, ginger, cinnamon, salt and flour in a small bowl.
- Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about
1/3 cup of the sugar mixture over the crumbs.
- Stir the rest of the sugar mixture into the tomatoes and heap into pan.
- Dot with small pieces of the butter and top with crust.
- Sprinkle the top with a little sugar and nutmeg if desired.
I often put 1/2 teaspoon or so of nutmeg into the flour when I'm making
the crust also.
Posted by CookinMom at Recipe Goldmine 7/13/01 5:12:36 pm.
Source: Pennsylvania Dutch Cooking - berksweb.com