The Harrisburg area is tomato country. If you are being overrun with tomatoes, you can use some of the green ones to make this green tomato pie. When it starts getting colder, you'll probably have plenty of tomatoes left on the vine that won't ripen up fully. That's a good time to make this pie too.
Makes one pie
- Crusts for a double crust pie
- 8 medium green tomatoes
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- Peel and slice the green tomatoes. Put the bottom crust into the greased pie pan. Place the sliced tomatoes in the crust, arranging them evenly.
- Mix together the remaining ingredients. Place evenly over the green tomato slices.
- Put the top crust on the pie. Crimp edges. Make slots in the top crust, so steam can escape. Bake at 375 degrees for 50 minutes.
- Cover loosely with aluminum foil for the first 30 minutes of baking. Take foil off for the last 20 minutes, so the crust can brown.