Green Tomato Pie
1 double 9-inch unbaked pie crust
3 1/2 cups sliced green tomatoes/tomatillos*
1/2 cup raisins
1 lemon, juice and zest**
1 1/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
Whole milk (half-n-half or ice cream)***
Preheat oven to 400 degrees.
If tomatoes are ripe, peel then chop or slice. Remove husks from tomatillos, wash and slice or chop. Toss with raisins, 1 tablespoon lemon zest and 1/4 cup lemon juice.
Stir together sugar, flour, salt, and cinnamon. Mix well and add to tomatoes; mix.
Line a 9-inch pie plate with bottom pie crust. Add filling and place top crust over filling. Seal pie edges and flute or crimp the edges. Cut vent slits in top crust. If desired, sprinkle with additional sugar. Bake 10 minutes, reduce heat to 350 degrees and bake 45-50 minutes longer or until filling is bubbly. Serve warm with ice cold milk (or ice cream).
Salute to the resourceful recipes of Utah Pioneers. Pioneers used what they had and adapting when they had not. This pie makes a tasty desert (even today) long before fruit season reaches its peak. Recipe is an adaptation of Green Tomato Pie found in “The Mormon Pioneer Cookbook” by the Daughters of Utah Pioneers. Makes one 9-inch pie, serves 8
* The riper the tomato the juicier the pie will be. If you can’t find green tomatoes, choose tomatoes on the pink side; may also use 1/2 seeded and chopped firm tomato and 1/2 chopped tomatillos.
** Pioneer used vinegar when lemons were not available.
*** Nutrition was analyzed using 1/3 cup whole milk per serving
For nutrition analysis go to www.UtahDairyCouncil.com