Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!netnews.com!news-feed.fnsi.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Johnson" Newsgroups: rec.food.recipes Subject: Sliced Green Tomato Pie Followup-To: rec.food.cooking Date: 23 Jul 1999 21:32:47 -0600 Organization: sprynet.com Lines: 25 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <001701bed547$1eddcfc0$b7928ad1@home07> Reply-To: "Johnson" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34663 Sliced Green Tomato Pie Pastry for a 2 crust 9" pie 4 cups peeled, thinly sliced green tomatoes 1 1/4 cup sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 4-5 Tbsp. flour 2 Tbsp. lemon juice To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes). Blend together sugar, cinnamon, nutmeg, salt, flour & lemon juice in bowl. Toss with green tomatoes. Place in pastry lined 9" pie pan. Adjust top crust and flute edges; cut in vents. Bake at 425 F until tomatoes are soft and crust is lightly brown, about 50-60 minutes. A family oriented website http://home.sprynet.com/~jmjohnsn -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.