Green Tomato Sweet Pie

Ingredients:

• 6 to 8 medium green tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• Pastry for 9-inch 2-crust pie

 
Directions:

• Wash the green tomatoes well; and slice
• In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon
• Cook tomato mixture over low heat, stirring frequently
• Combine sugar and cornstarch; stir into tomato mixture
• Cook mixture until clear, stirring constantly
• Add butter, remove from heat, and let stand until slightly cooled
• Line a 9-inch pie plate with pastry; pour in tomato mixture
• Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape
• Bake at 435° for 35 to 45 minutes, or until nicely browned
• Serve warm or cooled.

This is a great pie!

As an extra kick you can add 1/2 cup cooked down rhubarb and a little more sugar..

Great pie warms the heart!
Chuck

Posted By: Head Cook

Fresh Tomato Pie

Ingredients:

• 4 large tomatoes, sliced
• 1/2 cup chopped green onion
• 9 inch pie shell
• 3/4 cup mayonnaise
• 1-1/2 cups shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• Salt and pepper to taste
• 1/4 cup bread crumbs
  

Directions:

• Preheat oven to 375 degrees F
• Layer tomatoes and green onion in bottom of unbaked pie shell.
• In medium bowl, combine mayonnaise with cheeses, basil, and salt and pepper to taste; mix well
• Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible
• Sprinkle bread crumbs over pie after cooking
• Bake at 375 degrees F for 20-30 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.

Posted By: Head Cook

• 1 1/2 pound tomatoes
• 1 gallon boiling water
• 1/4 cup balsamic vinegar
• 1/8 cup apple juice
• 1/4 cups brown sugar
• 1/4 teaspoons salt
• Pinch teaspoon ground black pepper
• Pinch teaspoon ground mustard
• Pinch teaspoon ground allspice
• Pinch teaspoon ground cumin
• Pinch teaspoon cayenne pepper
• 1tsp lemon juice

DIRECTIONS:

• Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
• Hand crush tomatoes in large bowl keeping juice also
• Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large pan over medium heat; cook and stir until sugar dissolves completely
• Add tomatoes by stirring into other ingredients
• Bring to boil and then reduce heat and cook down until you have reduced liquid level to about half, about 40 minutes.
• Now you should have jam like consistency, if not, cook down a few more minutes.
• Cool jam until you can handle it safely
• Place jam into a few sterilized canning jars, leaving about 2 inches of room at the top, and place in the fridge
• Do NOT put lids on jars until completely cooled in fridge
• AFTER they are cold you can place some of the jars in the freezer if you like.

This recipe can be doubled for more yield.
Will keep in the fridge for about 3 weeks
Will keep in the freezer for about (insert your own answer here)
Great on crackers, or toast, If you can keep from eating it with a spoon

Great Eating!
Chuck

Posted By: Head Cook