Green Tomato Pie

Recipe from Oxmoor House

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  • Pastry for 1 double-crust (9-inch) pie
  • 1 cup sugar
  • 3/4 cup water
  • 6 small green tomatoes, thinly sliced
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup raisins


  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
  2. Combine sugar and water in a medium saucepan. Cook over low heat until sugar dissolves, stirring occasionally. Add tomatoes; cook over medium heat 5 minutes, stirring frequently. Stir in lemon rind and cinnamon; continue cooking 15 minutes or until thickened, stirring frequently. Stir in raisins. Remove from heat, and cool slightly. Pour into pastry shell.
  3. Roll remaining pastry to 1/8- inch thickness. Cut into 3/4- inch-wide strips; arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 375° for 35 minutes.
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