Unbaked pastry for 9-inch 2-crust pie
1-1/4 lb green tomatoes (about 5)
3/4 cup raisins
1-1/2 tsp grated lemon rind
2 tbsp lemon juice
1 tbsp cider vinegar
1/2 tsp salt
1 cup sugar
3 tbsp flour
1/2 tsp cinnamon
1/8 tsp ground ginger
1 tbsp fine breadcrumbs
2 tbsp butter or margarine
Preheat oven to 425 degrees.
Wash tomatoes; cut in quarters and slice very thin.
Put into a 3-qt bowl; stir in raisins,
lemon rind, lemon juice, vinegar, and salt.
Blend sugar with flour and spices.
Line pie pan with pastry;
sprinkle evenly with breadcrumbs.
Add 2 tbsp of sugar mixture.
Add remaining sugar mixture to tomato mixture.
Turn tomato mixture into pie pan,
spreading evenly. Dot with butter.
Moisten rim of pastry and lay on top crust.
Press gently all around to seal.
Trim and crimp edges.
Bake 15 minutes; reduce heat to 325°
and bake 50 minutes longer.
Cool on rack 2-3 hours before serving.
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