Green Tomato Pie
Pastry for 9 inch pie with cover
3 cups of green tomatoes
2 tbsp. flour
3/4 cup brown sugar
1 tsp. nutmeg
1/2 cup molasses
1/4 cup water
Remove the stem end of the tomatoes, but don’t peel them. Slice the tomatoes in thin rings, cover them with boiling water, and let stand for about 10 minutes, then drain them. Arrange them in the unbaked pie shell. Combine the flour, sugar, spieces, molasses, and water. Pour the mixture over the tomato slices and cover with the top crust. Bake at 425F for 15 minutes and then at 350F for 30 more minutes. Serve with vanilla ice cream, whipped cream, or sweetened sour cream. Serves 8.
This recipe was in the book: In a Country Garden – Life at Ravenhill Farm, by Noel Richardson.
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