HERMA ARNOLD'S GREEN TOMATO PIE
1 (9-inch) unbaked pastry for double crust pie
3 large or 5 medium green tomatoes
1 tsp salt
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp nutmeg
1/3 cup light corn syrup
grated rind of 1 lemon
2 tbsp lemon juice
margarine
Preheat oven to 425 degrees F.
Prepare pastry; set aside.
Core tomatoes, cut in half, then into 1/4-inch wedges; sprinkle with salt and set aside.
Mix sugar, cornstarch, and nutmeg in small saucepan. Stir in syrup, lemon rind and juice. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Drain tomatoes. Arrange in pastry shell. Pour cooked syrup mixture over tomatoes. Dot with margarine. Cover with top crust, cut slits in top to permit steam to escape. Seal edges and flute.
Bake 40-45 minutes at 425 degrees F.
Serve hot or cold, with cheese if desired.
Adapted from source: Newspaper Clipping
1 (9-inch) unbaked pastry for double crust pie
3 large or 5 medium green tomatoes
1 tsp salt
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp nutmeg
1/3 cup light corn syrup
grated rind of 1 lemon
2 tbsp lemon juice
margarine
Preheat oven to 425 degrees F.
Prepare pastry; set aside.
Core tomatoes, cut in half, then into 1/4-inch wedges; sprinkle with salt and set aside.
Mix sugar, cornstarch, and nutmeg in small saucepan. Stir in syrup, lemon rind and juice. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Drain tomatoes. Arrange in pastry shell. Pour cooked syrup mixture over tomatoes. Dot with margarine. Cover with top crust, cut slits in top to permit steam to escape. Seal edges and flute.
Bake 40-45 minutes at 425 degrees F.
Serve hot or cold, with cheese if desired.
Adapted from source: Newspaper Clipping
MsgID: 3141292
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (20)
Board: Daily Recipe Swap at Recipelink.com
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