Featured Side Dish Recipe of the Month

Sliced Green Tomato Pie

4 cups peeled, thinly sliced green tomatoes
1-1/4 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 to 5 tablespoons flour
2 tablespoon freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest

Pastry for a two-crust 9-inch pie

Preheat oven to 425F.

To peel tomatoes, immerse in boiling water for about 3 minutes.  Skins will slip off easily.

In a large bowl, blend together sugar, cinnamon, nutmeg, salt, flour, lemon juice and lemon zest.  Toss with green tomatoes.

Turn coated tomatoes into a pastry-lined 9-inch pie pan. Adjust top crust and flute edges; cut in vents.

Bake in preheated oven until tomatoes are soft and crust is lightly brown, about 50 to 60 minutes.

Serves 8.
 
 



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