| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Green tomatoes; mature |
| 3/4 |
c |
Light brown sugar; firmly packed |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Tapioca; quick-cooking |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Orange peel |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Butter |
| 2 |
|
Pie crust (9 inch); Use one for top |
INSTRUCTIONS
Preheat oven to 375 degrees. Dip tomatoes in boiling water;then into cold
water. Peel and cut into quarters. Squeeze out as many seeds as possible.
Slice and drain slightly. Mix in a bowl, sugars, tapioca,spices, salt,peel
and juice. Allow to set 15 minutes, then add tomatoes. Place in an unbaked
pie shell. Dot with butter. Top with crust and slit so steam can escape.
Bake on lowest oven rack for 45 to 60 minutes or until tomatoes are cooked.
Cool on a rack for 90 minutes. Serve warm with ice cream or cheese
Posted to EAT-L Digest 18 Sep 96
Date: Thu, 19 Sep 1996 09:13:44 -0400
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : Makes: 1 9-inch pie.
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