GREEN TOMATO PIE
1 batch pie pastry for double-crust pie
3 tablespoons flour, divided use
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes, sliced
1/2 whole lemon, thinly sliced
3 tablespoons unsalted butter, cut into bits
Roll out half of dough and line a 9-inch pie plate with it. Mix 1 tablespoon of flour with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and lemon in crust.
Combine sugar, salt, and remaining 2 tablespoons flour. Sprinkle over tomatoes and dot with butter. Roll out remaining dough and cover tomatoes with it. Make slits in top to allow steam to escape.
Bake for 10 minutes at 450 degrees F. Reduce heat to 350 and make 30 minutes more.
Makes 1 (9-inch) pie
Source: Elizabeth Powell
1 batch pie pastry for double-crust pie
3 tablespoons flour, divided use
1 cup sugar
1/4 teaspoon salt
3 large green tomatoes, sliced
1/2 whole lemon, thinly sliced
3 tablespoons unsalted butter, cut into bits
Roll out half of dough and line a 9-inch pie plate with it. Mix 1 tablespoon of flour with 1/2 cup of sugar and sprinkle over bottom of crust. Layer tomatoes and lemon in crust.
Combine sugar, salt, and remaining 2 tablespoons flour. Sprinkle over tomatoes and dot with butter. Roll out remaining dough and cover tomatoes with it. Make slits in top to allow steam to escape.
Bake for 10 minutes at 450 degrees F. Reduce heat to 350 and make 30 minutes more.
Makes 1 (9-inch) pie
Source: Elizabeth Powell
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