Green tomato pie #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ⅓ | cup | Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground Cloves |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground Red Pepper |
| ½ | cup | Golden Raisins |
| 2 | tablespoons | Cider Vinegar |
| 3 | tablespoons | Vinegar |
| 6 | larges | Green Tomatoes, sliced 1/4 in. thick (do not use stem end) |
Directions
Dough for a 9 inch two-crust pie Preheat oven to 425 degrees. Roll out dough and fit into a 9 in. pie pan. Roll out remaining dough and set aside on waxed paper or a lightly floured surface. Cover with wax paper to avoid drying out.
Put the sugar, flour, salt, cloves, cinnamon, and red pepper together in a shallow bowl. Stir with a fork to mix. Take one third of the tomato slices at a time and toss them in the sugar mixture so they are evenly coated on all sides. Spread the sugared tomato slices evenly over the dough in the pan. Sprinkle with the raisins and any remaining mixture. Drizzle on vinegar, then dot with butter. Place top crust on, crimp edges and cut steam vents in top. Bake for 40 minutes or until the crust is lightly colored and juices are bubbling around the edges of the pie. Remove from oven, let cool and serve at room temperature.
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
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