Green Tomato Pie
Unbaked pastry for 9-inch 2-crust pie 1 1/4 lb green tomatoes (about 5) 3/4 cup raisins 1 1/2 teaspoon grated lemon rind 2 tablespoon lemon juice 1 tablespoon cider vinegar 1/2 teaspoon salt 1 cup sugar 3 tablespoon flour 1/2 teaspoon cinnamon 1/8 teaspoon ground ginger 1 tablespoon fine bread crumbs 2 tablespoon butter or margarine Preheat oven to 425 degrees. Wash tomatoes; cut in quarters and slice very thin. Put into a 3-quart bowl; stir in raisins, lemon rind, lemon juice, vinegar, and salt. Blend sugar with flour and spices. Line pie pan with pastry; sprinkle evenly with bread crumbs. Add 2 tablespoons of sugar mixture. Add remaining sugar mixture to tomato mixture. Turn tomato mixture into pie pan, spreading evenly. Dot with butter. Moisten rim of pastry and lay on top crust. Press gently all around to seal. Trim and crimp edges. Bake 15 minutes; reduce heat to 325 degrees and bake 50 minutes longer. Cool on rack 2-3 hours before serving. Serves 8. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
