4 c Peeled thinly sliced green
-tomatoes
2 tb Lemon juice
2 3/4 c Granulated sugar
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
1/2 ts Salt
1/4 c All-purpose flour
Pastry for 2-crust pie
Preheat oven to 425 degrees. Briefly immerse tomatoes in boiling water,
then in ice water; slip off skin and discard. Slice tomatoes thinly with a
serrated knife. Toss with lemon juice. In a large bowl, blend together
sugar, nutmeg, cinnamon, salt and flour. Add tomatoes; toss. Place bottom
crust in a 9-inch pie pan. Add tomato mixture. Cover with top crust, flute
edges and cut vents. Bake until tomatoes are soft and crust is lightly
browned, about 50 to 60 minutes. Yields 8 servings.
Yields
8 servings