| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 |
|
Premade pie crust recipe for |
|
|
A 9 inch pie, chilled |
| 8 |
|
Medium-size green tomatoes |
| 1/2 |
c |
Golden raisins |
| 2 |
ts |
Grated lemon peel |
| 2 |
|
Ablespoons lemon juice |
| 1 |
tb |
Cider vinegar |
| 1 1/2 |
c |
Sugar |
| 1/3 |
c |
Toasted chopped pecans |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 2 |
tb |
Butter |
|
|
Chilled/cut into small pieces |
|
|
Powdered sugar |
INSTRUCTIONS
THE DESSERT SHOW SHOW#DS3153 AIR DATES: 1/16/96, 1/20/96 SWEET GREEN
TOMATO PIE Preheat oven to 400. On lightly floured board, roll out pie
dough into a circle about 12 inches in diameter. Edges will be ragged,this
is okay. Just leave like this as edges will get folded in later. Center
dough in 9 inch pie plate. Cover & chill. Cut tomatoes into thin slices.
Put into large mixing bowl & add raisins, lemon peel, juice & vinegar. Stir
& set aside. Mix together sugar, pecans, flour, salt, cinnamon, & ginger.
Blend well. Sprinkle 2 tablespoon over chilled pie crust. Add remaining
sugar-pecan mixture to tomato slices. Toss to coat well. Scrape tomato
filling into pie crust. Dot with pieces of chilled butter. Fold overhang
of pastry into center over filling. Bake 15 minutes. Turn heat down to 325
& bake for 45 minutes or until bubbly & crust is golden brown. Let pie cool
on wire rack before cutting. Dust top with powdered sugar for decoration.
Posted to EAT-L Digest 18 Sep 96
Date: Thu, 19 Sep 1996 09:40:38 -0500
From: LD Goss <ldgoss@METRONET.COM>
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