Green Tomato Pie

It's getting to the time of year when we gather in all the beautiful tomatoes that never turned red.

Oh yeah, you can cook with them. Just because they're still green doesn't mean they're inedible. Think of fried green tomatoes, green tomato pickles... and, of course, this. Your basic mock apple pie.

GREEN TOMATO PIE
1 recipe pie crust for a 9" double-crust pie (or go buy crust from the store if you're lazy)
1⅓ cups sugar
7 tablespoons flour
1½ teaspoons salt
1 teaspoon cinnamon
½ teaspoon nutmeg
4 cups green tomato slices, cut in quarters
4 tablespoons lemon juice
1½ teaspoons grated lemon zest
4 teaspoons butter, melted

Preheat oven to 400 degrees. Line a 9" pie pan with pie crust. In a bowl, mix together sugar, flour, salt, cinnamon and nutmeg. In another bowl, gently mix together tomatoes, lemon juice and zest. Mix the contents of both bowls together and turn into pie pan. Dot filling with melted butter and cover with top crust, crimping edges of crust to seal. Cut slits in top crust to vent. Bake 35-45 minutes or until crust is nicely browned. Serve warm. Makes one 9" pie.

Contributor: Karin Buck