Green Tomato Pie
Yield
servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
for a double-crust |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | x |
lemon
grated rind |
*
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
salt
|
|
| 4 | cups |
green tomatoes
peeled, sliced |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 3 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
for a double-crust |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1 | x |
lemon
grated rind |
*
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | ml |
salt
|
|
| 946 | ml |
green tomatoes
peeled, sliced |
*
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
butter
|
|
Directions
Line a pie pan with pie dough. Mix the sugar, flour, lemon rind, allspice, and salt together. Sprinkle just a little of this at the bottom of the pie shell.
Arrange the tomato slices, a layer at a time, as you cover each layer with the sugar mixture, lemon juice, and a dot of butter on each slice.
Keep layering until you reach the top of the pie tin. Cover with a latticed top and bake at 350℉ (180℃) for 45 minutes.
