1 qt Sliced green tomatoes; (1
-3/4 pounds)
Pastry for 9-inch Double
-Crust
1 3/4 c Sugar
1/4 c Flour
1 tb Lemon rind
1/4 ts Salt
1/4 ts Cinnamon
1/8 ts Ginger
3/4 c Raisins
2 tb Butter
3 tb Lemon juice
Wash and slice tomatoes very thinly. Cut slices into quarters. (I have not
cut them this small, and it still comes out great. I cut it just like I
would an apple for a pie). Place tomatoes in a colander to drain for 30
minutes. Fit pastry into pie pan. Mix sugar, flour, lemon rind, salt,
cinnamon and ginger. Sprinkle 1/4 of mixture over bottom of pastry-lined
pie pan. Add tomatoes in layers, packing firmly. Sprinkle each layer with
sugar mixture and part of raisins. Continue until all are used, ending with
sugar mixture. Dot with butter. Sprinkle lemon juice over top. Brush edge
of lower crust with water. Have pastry rolled for upper crust, cut design
for steam vents. Lay on top of pie, seal edges, trim, turn under. Let rest
for 10 minutes, and flute edge. Bake in a hot oven (450 F.) for 15 minutes.
(Use a cookie sheet under the pie pan to save the juice from getting your
oven a mess). Reduce heat to 325 F. (moderately slow) and continue baking
for 40 to 50 minutes or until tomatoes are done. Cool on cake rack 3 to 4
hours before serving. (I serve this with vanilla ice cream).
The book that the Green Fried Tomatoes and many other recipes come from are
in the back of the book” Fried Green Tomatoes at the Whistle Stop Cafe” and
the author is Fannie Flagg. It is a wonderful novel, and even if you have
seen the movie, the book is much more in detail and lots better. The
recipes are great. I shall post some of them soon. Nadia in Texas
Yields
1 Servings
