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Green Tomato Pie

Green Tomato Pie
By Dianne Harper Kelley on Sunday, September 22, 2013 at 9:45am

About 1-1/4 pounds VERY green tomatoes — NO pink. Slice them in half and then with cut sides down, slice the halves very thinly. This will give you approximately 4 Cups of very thinly sliced tomatoes.
3/4 Cup seedless raisins, plumped
1-1/2 teaspoon grated lemon rind
2 Tbsp lemon juice
1 Tbsp cider vinegar
1-1/2 Cup sugar
1/8 tsp ginger
1 tsp cinnamon
3 Tbsp flour
1 or 2 Tbsp fine dry bread or cracker crumbs
2 Tbsp margarine or butter
Pie crust to fit large pie pan

Cut tomatoes in half and slice them almost paper thin. I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water over them in a sieve to plump up if you don’t want to use rum. Drain well.

Put tomatoes, raisins, and lemon rind in a large bowl. Sprinkle with lemon juice and vinegar. Mix sugar, ginger, cinnamon, salt and flour in a small bowl.

Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about 1/3 cup of the sugar mixture over the crumbs. Stir the rest of the sugar mixture into the tomatoes and heap into the pie pan. Dot with small pieces of butter and top with crust. Sprinkle the top with a little sugar and nutmeg, if desired. (It really makes the pie look nice. I often put 1/2 tsp or so of nutmeg into the flour when making the crust, too.)

Bake at 425-degrees for 15 minutes then lower the oven to 325-degrees and bake for 50 minutes more.

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