Green Tomato Pie Recipe

I don’t remember ever having this pie but my mother said that shed liked it quite a bit. The taste is similar to mincemeat. Apparently, my mother also used to preserve her own green tomato mincement but I don’t remember this either. I assume it’s because I didn’t like it as a child and wouldn’t ever try it :-)

Green Tomato Pie
5 medium green tomatoes
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup raisins
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon vinegar
1/2 teaspoon lemon extract
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 tablespoons butter
2 tablespoons flour

Slice tomatoes and place into a small pot. Cover with water and cook for 30 minutes. Drain well. Mix all of the ingredients into a pan, along with the tomatoes. Cook until it thickens, set aside and allow to slightly cool. Place into a pie shell and cover with a top crust. Remember to cut slits in the top of the pie crust to allow the filling to vent while baking.

I would suggest baking at 425 for 30-35 minutes or until pie is golden color and pie filling is lightly bubbling through the vents.

I’m not as squeamish now that I’m all grown up. The pie sounds interesting and I’d like to give it a try sometime. I assume the tomatoes give a nice tart flavor (like rhubarb), but are mellowed by the sugar and sweetness of raisins.

The recipe sounds very southern to me although my family lived in the north (i.e. Michigan). I do remember though that my grandparents loved fried green tomatoes, so why not make a pie from them too.

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