GREEN TOMATO PIE

GREEN TOMATO PIE
1 (10-inch) shell
2 tsp. vinegar
1/4 c. brown sugar
1/4 tsp. nutmeg
3/4 c. green tomato puree
1 c. heavy cream, whipped
4 eggs
1/2 c. sugar
1/2 tsp. salt
2 1/4 c. hot milk
Vanilla

Beat eggs with vinegar, sugar, salt, nutmeg. Gradually beat in remaining ingredients until well blended. Pour into shell. Bake 5 minutes at 450 degrees, reduce to 350 degrees and bake 20 more minutes or until set. Chill. Serve with whipped cream flavored with vanilla.

PUREE: Core and chop 1 pound green tomatoes and cook until soft (about 2 hours) with a small amount of water and a spoonful of sugar. Puree in food milk, blender or processor.

GREEN TOMATO PIE (vinegar)
3 c. green tomatoes, cut up
1 1/2 c. sugar
2 tbsp. flour
1 tbsp. butter
1 tsp. cinnamon
4 tbsp. vinegar

Mix and spread over green tomatoes in pie shell. Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees for 30-35 minutes.

GREEN TOMATO PIE (no vinegar)
3 c. sliced & peeled green tomatoes
1 1/3 c. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. lemon juice
1 tsp. cinnamon
3 tbsp. butter
Pastry for 1 (9") pie (including top crust)

Use blend of green and partially ripe.

Combine tomatoes, sugar, flour, salt and lemon juice. Mix in spice. Line pie pan with pastry, pour in filling, dot with butter and cover with top crust. Bake at 450 degrees 10 minutes then reduce to 350 degrees and cook until tomatoes are tender. Makes 1 (9") pie.

A delicious dessert, handed down through the Dunbar family.

SLICED GREEN TOMATO PIE (nutmeg and no vinegar )
4 c. peeled, thinly sliced green tomatoes
1 1/4 c. sugar
½ to 1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4 to 5 tbsp. flour
2 tbsp. lemon juice

Blend together sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl. Toss with green tomatoes. Place in pastry lined 9 inch pie pan. Adjust top crust and flute edges; cut vents. Bake in hot 425 degree oven until tomatoes are soft and crust is lightly browned, about 50 to 60 minutes.