In The Kitchen

Green Tomato Pie

This is a new recipe I tried, and it turned out pretty good.  You can even freeze sliced or diced green tomatoes to use later on in pie or bread if you would like.

Green Tomato Pie:

6 medium Green Tomatoes, peeled and sliced

1 c. Cane Juice Crystals

3 T. Whole Wheat Pastry Flour

1 ¼ t. Cinnamon

½ t. Nutmeg

1/8 t. Cloves 

½ t. Sea Salt

2 T. Butter

Preheat oven to 400 degrees.

Dip tomatoes in boiling water for 1-2 minutes.  Peel, core, and slice into ¼ inch slices.

In a large saucepan, combine sliced tomatoes with ¼ cup water.  Bring to a boil, cover, reduce heat and simmer for about 5 minutes.  Remove tomatoes from liquid with a slotted spoon, reserving boiling liquid.  Combine flour, cane juice crystals, sea salt, cinnamon, nutmeg, and cloves.  Add flour mixture to liquid.  Cook, stirring constantly just until boiling.  Remove from heat and stir in butter until melted.  Gently stir in tomatoes.  Cool slightly 10-15 minutes and spoon into the unbaked pie crust.  Top with pie topping.  Bake for 40 minutes or until crust is gold brown.

Pie Topping:

½ c. All-Purpose Flour (unbleached)

½ c. Cane Juice Crystals

8 T. butter, softened, but not melted (room temperature)

Combine all ingredients.  Use a pastry blender to blend until crumbly.  Cover pie completely with pie topping before baking.

We served this with homemade vanilla ice cream.  Yum! 

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