Green Tomato Pie


8 Servings

  • 8 medium green tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1 14.1-ounce package refrigerated pie crust pastry for double-crusted pie

Wash tomatoes, peel and slice. Combine with next 4 ingredients in saucepan and cook 15 minutes, stirring frequently. Mix sugar and cornstarch. Add to tomato mixture and cook until clear, stirring constantly. Add butter and cool slightly.

Line 9-inch piepan with pastry and pour in mixture. Cover with pastry, seal edges and cut several gashes to allow steam to escape. Bake in 425° F oven 40 to 50 minutes. Serve slightly warm or cool.

Makes 24.


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