MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Tomato Pie
 Categories: Pies, Pastry, Fruits, Citrus
      Yield: 6 Servings
 
           Pastry for a 9" pie; with
           - lattice top
      6 md Green tomatoes
    3/4 c  Golden raisins
  1 1/2 ts Lemon zest; grated
      2 tb Lemon juice
      1 tb Cider Vinegar
  1 1/2 c  Sugar
      3 tb Cornstarch
    1/4 ts Salt; scant
    1/4 ts Cinnamon
    1/4 ts Ginger
      2 tb Butter
      1 tb Confectioners' sugar; opt
 
  Line the 9" pie plate with pastry and chill.
  
  Set the oven @ 425 F/220 C.
  
  Wash the tomatoes and cut them into 1/8" thick slices,
  then cut the slices into half-moons; discard stem ends.
  Put the tomato slices in a large mixing bowl and add
  raisins, lemon zest and juice, and vinegar. Stir and
  set aside.
  
  Combine the sugar, cornstarch, salt and spices in a
  small bowl. Sprinkle 2 tablespoons of this mixture over
  the chilled pie crust, and toss the rest with the sliced
  tomatoes. Turn the tomato mixture into the pie crust and
  dot with butter. It will be runny.
  
  Cut the remaining pastry into 1/2" strips to make a
  criss-cross design over the filling: Place 5 strips
  evenly over the pie filling; and place 5 more strips
  over them on the diagonal. Flute the edge of the pastry.
  
  Place the pie on a pizza pan to catch the drips. Bake
  the pie for 15 minutes. Reduce the heat to 325 F/163 C
  and bake for another 50 minutes, or until the filling
  is bubbling and the crust is golden brown.
  
  Let the pie cool completely before cutting; the hot
  filling is very liquid at this point. If desired, dust
  the top of the pie with confectioners' sugar immediately
  before serving.
  
  From: Sharon L. Nardo - EAT-L Digest, 18 Sep 96
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
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