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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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from taste of the south, very good! Ingredients:
6 tablespoons butter |
5 medium green tomatoes, chopped |
1 1/2 cups sugar, divided |
3 tablespoons cornstarch |
3 tablespoons self-rising flour |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon lemon juice |
1 teaspoon vanilla extract |
1/2 cup butter, softened |
1/2 cup sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
3/4 cup self-rising flour |
1 cup chopped pecans |
9 inches pie shells |
Directions:
1. Preheat oven to 350°.
2. prick bottom of piecrust with a fork. Bake for 10 minutes; set aside.
3. in a bowl mix up topping ingredients unitll crumbly.
4. In a large skillet, melt butter over medium heat on stovetop. Add tomatoes and 3/4 cup sugar; cook for 25 minutes, stirring constantly until tomatoes are tender.
5. In a small bowl, combine cornstarch, flour, 3/4 cup sugar, salt, and cinnamon. Stir into tomato mixture.
6. Add lemon juice and vanilla; cook over medium heat for 20 minutes, or until thickened, stirring occasionally. Pour into baked pie shell and sprinkle evenly with topping.
7. Bake for 25 minutes, or until crust and topping are golden brown. Let set 6 to 8 hours before cutting.
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