marsha-tbay
Well-known member
Green Tomato Pie
Pastry for double-crust 10" pie
1-3/4 c sugar
1/2 all purpose flour
1/4 tsp salt
1 tsp ground allspice
4 c peeled, small green tomato wedges
2 c seedless green grapes, halved
1 tsp grated lemon rind
2 tbsp daiquiri cocktail mix
1/4 c light rum
4 large mint leaves, minced
3 tbsp melted butter
Roll half of pastry to 1/8" thickness; fit into a 10" piepan.
Combine sugar, flour, salt and allspice, stirring well. Add tomatoes and grapes, stir gently to coat with flour mixture. Add remaining ingredients; spoon into pastry shell.
Roll out remaining pasry to 1/8" thickness; carefully place over pie, leaving 1" rim beyond edge of pan. Seal and flute edges; cut slits in top for steam to escape. Decorate with scraps of pastry cut into decorative shapes (i.e. leaves).
Cover pastry edges with alum foil to prevent excessive browning. Bake at 450 for 15 minutes. Reduce heat to 350 and bake and additional 30 minutes. Remove foil and continue to bake for 15 minutes.
Pastry for double-crust 10" pie
1-3/4 c sugar
1/2 all purpose flour
1/4 tsp salt
1 tsp ground allspice
4 c peeled, small green tomato wedges
2 c seedless green grapes, halved
1 tsp grated lemon rind
2 tbsp daiquiri cocktail mix
1/4 c light rum
4 large mint leaves, minced
3 tbsp melted butter
Roll half of pastry to 1/8" thickness; fit into a 10" piepan.
Combine sugar, flour, salt and allspice, stirring well. Add tomatoes and grapes, stir gently to coat with flour mixture. Add remaining ingredients; spoon into pastry shell.
Roll out remaining pasry to 1/8" thickness; carefully place over pie, leaving 1" rim beyond edge of pan. Seal and flute edges; cut slits in top for steam to escape. Decorate with scraps of pastry cut into decorative shapes (i.e. leaves).
Cover pastry edges with alum foil to prevent excessive browning. Bake at 450 for 15 minutes. Reduce heat to 350 and bake and additional 30 minutes. Remove foil and continue to bake for 15 minutes.