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Recipe Name: Green Tomato Pie 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Pie shell, 9 " with lattice
Crust, unbaked
6 Green tomatoes
3/4 Cup(s) Golden raisins
1 1/2 Teaspoon(s) Lemon zest, grated
2 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Cider vinegar
1 1/2 Cup(s) Sugar
3 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Salt, scant
1/4 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Ginger
2 Tablespoon(s) Butter
confectioners' sugar
Line the 9-inch pie plate with pastry and chill. Preheat the oven to
425degrees.Wash the tomatoes and cut them into 1/8-inch thick slices,
and cut theslices into half-moons; discard the stem ends. Put the
tomato slices ina large mixing bowl and add the raisins, lemon zest and
juice, andvinegar. Stir and set aside.Combine the sugar, cornstarch,
salt and spices in a small bowl. Sprinkle2 tablespoons of this mixture
over the chilled pie crust, and toss therest with the sliced
tomatoes.Turn the tomato mixture into the pie crust and dot with
butter. It willbe runny.Cut the remaining pastry into 1/2-inch strips
to make a criss-crossdesign over the filling: Place 5 strips evenly
over the pie filling; andplace 5 more strips over them on the diagonal.
Flute the edge of thepastry.Place the pie on a pizza pan to catch the
drips. Bake the pie for 15minutes.Reduce the heat to 325 degrees and
bake for another 50 minutes, or untilthe filling is bubbling and the
crust is golden brown.Let the pie cool completely before cutting; the
hot filling is veryliquid at this point. If desired, dust the top of
the pie withconfectioners' sugar immediately before serving. Posted to
EAT-L Digest18 Sep 96Date: Thu, 19 Sep 1996 09:13:44 -0400From:
"Sharon L. Nardo" <snardo@ONRAMP.NET> NOTES : Per serving:
385calories; 11.8 g fat; (4.4 g saturated fat; 28 percent calories
fromfat); 8 mg cholesterol; 351 mg sodium.

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