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Prep Time: 15 Minutes Cook Time: 56 Minutes |
Ready In: 71 Minutes Servings: 8 |
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Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. Amy does not say what size pie pan to use. But she does say the secret to a good tomato pie is to cut the tomatoes VERY thin. For extra flavor they like to pour a little bit of cream over their slices of pie. Ingredients:
4 cups green tomatoes, thinly sliced |
1 teaspoon salt |
1 3/4 cups granulated sugar |
1 1/2 teaspoons cinnamon |
1 tablespoon butter |
1/2 teaspoon cider vinegar |
2 1/2 tablespoons flour |
3 -3 1/2 tablespoons water |
2 pie crusts |
Directions:
1. Mix sliced tomatoes with 1 teaspoon salt and let mixture sit for a few minutes.
2. Drain excess liquid.
3. Combine tomatoes with remaining ingredients, and spoon the filling over bottom pie crust.
4. Cover filling with top pie crust, cut 3 or 4 air vents in the top.
5. Bake at 500 degrees for 6 minutes.
6. Then reduce heat to 400 degrees and bake pie for another 50 minutes or until the middle boils up.
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