|Green Tomato Pies|
This recipe comes from Great Great Grandma Sisson and that is as far back as I can trace this recipe. It has long been a favorite and has been spoken about for as many years back as I can remember. It is a great use of those green tomatoes hanging around on the vine before the hard freeze. Or fix it anytime green tomatoes are available. Brian picked a bucket of green tomatoes when he took the garden apart last week. Some have ripened but some are starting to go bad so I need to make these up today and get them to the freezer to enjoy this winter.
The pie looks a bit like mincemeat, is flavored similarly to pumpkin, and has more the consistency of a squash pie. It's all good!!
Grandma Sisson ALWAYS made these in an 8" aluminum pie pan. If they were to be frozen she baked them and wrapped them well in aluminum foil and froze them. To serve the frozen version of this pie you place it frozen pie in a 350 degree oven and bake 45 minutes or until it has warmed throughout.
Here's the recipe:
2 C. chopped fine green tomatoes
1 1/2 C. sugar
2 rounded T. flour
1/2 t. Cinnamon
1/4 t. cloves
1/4 t. nutmeg
1/4 t. allspice
2 T. vinegar or lemon juice
2 T. butter
2 unbaked pie crusts
Preheat the oven to 375 degrees F.
You may want to use an electric chopper to fine chop the green tomatoes. Sprinkle them with 1/4 t. salt and let them sit while making the pie pastry.
Make your favorite pie pastry dough. Form into two disks and roll the bottom crust and place it in the pie plate. Set it aside and roll the second crust to be ready to top the pie. After this is completed drain the tomatoes and salt by pressing the mixture into a colander and squeezing off most of the moisture. Using a mixing bowl stir together the tomato, sugar, flour, and spices. (My sister says she has used pumpkin pie spice as a substitute for the listed spices and it turns out well too.) Add the vinegar or lemon juice and stir altogether well. Spread the filling into the unbaked shell and dot with butter. Cover the pie with a slotted second crust or lattice and bake at 375 degrees F for 45-50 minutes.
Hope you enjoy the recipe. We sure do and thanks to the Sisson's for sharing!!