6 Green tomatoes
2 tb Water
1/2 Lemon; sliced
2 tb Flour
1 c Sugar; plus a little extra
-for sprinkling
Salt to taste
Cinnamon to taste
2 tb Butter
Pie crust dough
Ida S. Davidson & Florence C. Shields
Green tomatoes — unripe tomatoes, not tomatillos — are a favorite for
various cooked dishes in the South, the idwest, and parts of Neat England.
This pie probably is from the Midwest, since it contains more sugar than
tropical in New England and less than usual in the South.
Wash the tomatoes and cut them in thin slices; cook them with the water and
lemon until the tomatoes are almost tender; then drain. When the tomato
liquid has cooled, add the flour (mixed with a little water), sugar, nd
salt; cook until thickened. Add the tomatoes, cinnamon, and butter; mix
thoroughly. Pour the hot mixture into an uncooked pastry shell, add a top
crust, and bake 30 minutes or until brown. Remove the pie from the oven and
sprinkle lightly with sugar.
Yields
1 Servings
