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6 md Green tomatoes; see pantry
-note
2 tb Lemon juice
1/2 ts Salt
3/4 ts Cinnamon
3/4 c Sugar
2 tb Cornstarch
2 Pie crust (9 inch)
1 tb Butter or margarine
Pantry Note – 6 to 7 tomatoes, firm, medium-sized, without wrinkles if you
want to peel them. That’s approximately 3 cups when chopped.
Wash the tomatoes. Peel them if you want, but it’s a lot of trouble
and not really necessary. Cut the tomatoes into bite-size pieces. Combine
the tomato bits with the next three ingredients in a saucepan. Cook for
about fifteen minutes. Mix the sugar and cornstarch together and slowly
stir it into the tomato mixture. Cook for a few minutes until the sugar and
cornstarch become clear. Add margarine and allow to cool slightly. Line a
nine-inch pie pan with the bottom crust and pour in the tomato rnixture.
Put on top crust and seal the edges. Crimp narrow strips of aluminum foil
around the edge to prevent it from getting too brown. Poke numerous holes
with a fork across the top to allow steam to escape.
Bake for 40 to 50 minutes at 425 degrees. Some people like to eat the
pie warm, but Doc much prefers it cold.
Tamar Myers (1996). Parsley, Sage, Rosemary, and Crime. A Pennsylvania
Dutch Mystery with Recipes. NY: Signet. Magdalena Yoder, Innkeeper;
Freni Hostetler, Cook.
Yields
8 Servings
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