MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Tomato Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 Servings

Pastry for a 9" pie; with
- lattice top
6 md Green tomatoes
3/4 c Golden raisins
1 1/2 ts Lemon zest; grated
2 tb Lemon juice
1 tb Cider Vinegar
1 1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt; scant
1/4 ts Cinnamon
1/4 ts Ginger
2 tb Butter
1 tb Confectioners' sugar; opt

Line the 9" pie plate with pastry and chill.

Set the oven @ 425?F/220?C.

Wash the tomatoes and cut them into 1/8" thick slices,
then cut the slices into half-moons; discard stem ends.
Put the tomato slices in a large mixing bowl and add
raisins, lemon zest and juice, and vinegar. Stir and
set aside.

Combine the sugar, cornstarch, salt and spices in a
small bowl. Sprinkle 2 tablespoons of this mixture over
the chilled pie crust, and toss the rest with the sliced
tomatoes. Turn the tomato mixture into the pie crust and
dot with butter. It will be runny.

Cut the remaining pastry into 1/2" strips to make a
criss-cross design over the filling: Place 5 strips
evenly over the pie filling; and place 5 more strips
over them on the diagonal. Flute the edge of the pastry.

Place the pie on a pizza pan to catch the drips. Bake
the pie for 15 minutes. Reduce the heat to 325?F/163?C
and bake for another 50 minutes, or until the filling
is bubbling and the crust is golden brown.

Let the pie cool completely before cutting; the hot
filling is very liquid at this point. If desired, dust
the top of the pie with confectioners' sugar immediately
before serving.

From: Sharon L. Nardo - EAT-L Digest, 18 Sep 96

Yield: 8 Servings

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

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