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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pastry for 1 double-crust (9-inch) pie |
1 cup sugar |
3/4 cup water |
6 small green tomatoes, thinly sliced |
2 teaspoons grated lemon rind |
3/4 teaspoon ground cinnamon |
1/2 cup raisins |
Directions:
1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
2. Combine sugar and water in a medium saucepan. Cook over low heat until sugar dissolves, stirring occasionally. Add tomatoes; cook over medium heat 5 minutes, stirring frequently. Stir in lemon rind and cinnamon; continue cooking 15 minutes or until thickened, stirring frequently. Stir in raisins. Remove from heat, and cool slightly. Pour into pastry shell.
3. Roll remaining pastry to 1/8- inch thickness. Cut into 3/4- inch-wide strips; arrange in a lattice fashion over filling. Trim edges; seal and flute. Bake at 375° for 35 minutes.
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