5 cups green tomato slices (1/8-inch thick)
1 double pie crust dough
1 cups sugar
6 tablespoons fl our
teaspoon ground nutmeg
teaspoon ground cinnamon
teaspoon ground ginger
1 tablespoon cider vinegar
1 tablespoon butter
Preheat oven to 425 degrees. Place sliced tomatoes in a
sieve to drain excess juice. Roll out one disc of pie dough
and fi t into a 10-inch pie plate. Flute edge of crust. To make
the lattice crust, roll out the second disc of pie dough and
cut into 12 strips. Set aside.
In a large bowl, combine sugar, fl our, salt, and spices.
Place the drained tomatoes in another bowl and stir in the
cider vinegar. Spoon 3 tablespoons of sugar mixture over pie
shell. Toss the remaining sugar mixture with the tomatoes.
Place tomatoes in the shell and dot the top with butter.
Assemble the lattice crust over the fi lling. Trim the ends
of the lattice strips and press to seal well with the bottom
crust. Place pie in lower rack of oven. Bake 15 minutes, then
decrease temperature to 325 degrees, move pie to center
rack, and continue baking 40 to 60 minutes until crust is
golden brown and center of fi lling is bubbling.
Set pie on a wire rack to cool. Serve warm the same day.
Source: The Village Baker s Wife
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