Green Tomato Pie

Ingredients

Green Tomato Pie tastes nearly like apple pie.  It was made in areas where apples weren't so common in the summer and fall, such as the Midwest and South.  This recipe makes approximately 1 quart of pie filling, sufficient for a 9 or 10 inch pie.  I use a 9.5 inch aluminum pie tin.  Delicious with whipped cream.

Sour Cream Pie Crust

5 c. of sliced, diced green tomatoes
3/4 c. brown sugar
1/2 c. white sugar
3 tbsp lemon juice
1 tsp cinnamon
3/4 tsp salt
4 tbsp cornstarch
3 tbsp flour
2 tbsp butter

Method

Prep the pie crust and place in refrigerator while you chop the tomatoes.

Oven @ 425°F.  Put the butter in a large skillet over medium heat.  Place tomatoes in skillet along with all other ingredients.  Stir and let it stew.  The mixture will get thick and bubbly and the tomatoes will exude more juice.  Stew for 12-15 minutes until thick.

Meanwhile, divide a 1/3 of the dough away and reserve for lattice.  Roll out the pie crust dough, place in a 9.5 inch pie tin (or smaller / larger).  Leave a bit of crust overhanging to make a fold-over for the lattice.  When the tomatoes are done stewing, pour the filling into the crust. 

Roll out the remaining dough and then cut 1 inch strips.  Lay them over the top of the crust in a lattice and trim away the excesses.  Fold over the lip of the crust and press into place all around the perimeter.  Bake for 40-45 minutes.