| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
| 4 |
c |
Peeled thinly sliced green tomatoes |
| 2 |
tb |
Lemon juice |
| 2 3/4 |
c |
Granulated sugar |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
All-purpose flour |
|
|
Pastry for 2-crust pie |
INSTRUCTIONS
Preheat oven to 425 degrees. Briefly immerse tomatoes in boiling water,
then in ice water; slip off skin and discard. Slice tomatoes thinly with a
serrated knife. Toss with lemon juice. In a large bowl, blend together
sugar, nutmeg, cinnamon, salt and flour. Add tomatoes; toss. Place bottom
crust in a 9-inch pie pan. Add tomato mixture. Cover with top crust, flute
edges and cut vents. Bake until tomatoes are soft and crust is lightly
browned, about 50 to 60 minutes. Yields 8 servings.
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 From "Vegetable
Desserts: Beyond Carrot Cake and Pumpkin Pie" by Elisabeth Schafer and
Jeannette L. Miller (Chronimed, $16.95)
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Find God and you find everything”