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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Your pie-loving friends will be tempted by the smell of this awesome dessert baking. One slice will have them lining up for seconds.Elizabeth Courtney, Dayton, Texas Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
2/3 cup shortening |
6 to 7 tablespoons cold water |
filling: |
6 cups thinly sliced green tomatoes |
1 cup plus 1 tablespoon sugar, divided |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons lemon juice |
2 tablespoons grated lemon peel |
2 tablespoons butter, melted |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon, divided |
1/4 teaspoon ground nutmeg |
dash ground cloves |
1/4 cup cold butter, cubed |
Directions:
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.
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