Recipe

A A A

• 2 cups king arthur unbleached all-purpose flour
• 3/4 tsp salt
• 2/3 cup shortening
• 6 to 7 tbsp cold water
• filling:
• 6 cups thinly sliced green tomatoes
• 1 cup plus 1 tbsp sugar, divided
• 3 tbsp king arthur unbleached all-purpose flour
• 3 tbsp lemon juice
• 2 tbsp grated lemon peel
• 2 tbsp butter, melted
• 1/4 tsp salt
• 1/2 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• dash ground cloves
• 1/4 cup cold butter, cubed

• 1 In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; flatten into disks. Wrap each disk in plastic wrap. Refrigerate for 1 hour or until easy to handle.
• 2 Meanwhile, place tomatoes in a large bowl; cover with boiling water. Cover and let stand for 20 minutes or until slightly cooled. Drain well.
• 3 In a small bowl, combine 1 cup sugar, flour, lemon juice, lemon peel, melted butter, salt, 1/4 teaspoon cinnamon, nutmeg and cloves. Gently stir in tomatoes.
• 4 Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling and dot with cold butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Combine remaining sugar and cinnamon; sprinkle over top.
• 5 Bake at 450° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer for until crust is lightly browned. Cool completely on a wire rack before cutting. Yield: 8 servings.