"Pat" expounded:

Green tomato pie

Here's a recipe - it tastes wonderful!

Green Tomato Pie

6 each Medium-size green tomatoes
3/4 cup golden raisins
1 ½ teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1 ½ cups granulated sugar
4 tablespoons all-purpose flour
scant 1/2 teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ground ginger
2 tablespoons cold unsalted butter, cut into small pieces
confectioner's sugar
1 recipe Pate Brisée (use a piecrust recipe you like, this recipe
is below.)

1 Center the pastry in a 9" pie plate (the overhang will be folded up
over the filling. Chill.
2 Preheat the oven to 425°
3 Wash the tomatoes and cut them into 1/8-inch-thick slices; discard
the stem ends. Put the tomato slices in a large mixing bowl and add
the raisins, lemon rind, lemon juice and vinegar. Stir and set aside.
4 Combine the sugar, flour, salt and spices in a small bowl. Sprinkle
2 tablespoons of this mixture over the chilled pie crust and toss the
rest with the sliced tomatoes. Turn the mixture into the pie crust and
dot with butter. Fold the pastry up over the filling and bake for 15
minutes. Reduce the heat to 325° and bake for another 50 minutes, or
until the filling is bubbling and the crust is golden brown.
5 Let the pie cool completely before cutting; the filling is very
liquid and might be runny. Dust the top of the pie with confectioners'
sugar immediately before serving.

Pate Brisée (Basic Pie Crust)

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch
double-crust pie or twelve 2 1/2 to 3 inch tartlets.

2 1/2 cups all-purpose flour
1 tsp coarse salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

1 Place the flour, salt, and sugar in the bowl of a food processor,
and process for a few seconds to combine. Add the butter pieces to the
flour mixture, and process until the mixture resembles coarse meal,
about 10 seconds. Add the ice water in a slow, steady stream, pouring
it through the feed tube with the machine running, just until the
dough holds together. Do not process for more than 30 seconds.
2 Turn the dough out onto a work surface. Divide into 2 equal pieces,
and place on 2 separate sheets of plastic wrap. Flatten, and form 2
disks. Wrap, and refrigerate at least 1 hour before using





--
Ann
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