This pie is usually a point of interest, especially if it’s ingredients are not revealed. I can still remember all of my uncles gathered around this pie tasting it repeatedly and looking at it closely as they tried to figure out what it was. Finally one uncle recognized a tomato slice and solved the mystery. The pie is very good.
The recipe is from Country Living Recipes published in 1982 by Oxmoor House.
- 1 3/4 cups sugar
- 4 to 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 cups thinly sliced peeled green tomatoes
- 2 tablespoons vinegar
- Pastry for double-crust 9-inch pie
- 1/8 teaspoon ground cinnamon
- 2 teaspoons sugar
Combine the first 5 ingredients in a large mixing bowl; stir well. Add tomatoes and vinegar; stir gently to coat tomatoes. Spoon mixture into a pastry-lined 9-inch pie plate.
Roll out remaining pastry and carefully place over pie, leaving a 1-inch rim beyond the edge of the pan. Seal and flute edges; cut several slits in the top to allow steam to escape. Combine remaining cinnamon and sugar and sprinkle over top of pie. Cover pastry edge with aluminum foil to prevent excessive browning. Bake at 425° for 30 minutes. Remove foil and continue baking for 15-20 minutes.
Yield: One 9-inch pie.