GREEN TOMATO PIE
6-8 medium green tomatoes, peeled and sliced
1 lemon, thinly sliced
2 T. cornstarch
2 T water
1 cup sugar
2 T butter
1/2 t ground cinnamon
1/4 t. salt
Double crust pie shell – frozen, mix or homemade
Boil tomatoes and lemon; cover. Simmer 10 minutes, until tomatoes appear transparent. Remove from heat.
Combine cornstarch & water, add to tomato mixture. Add sugar, butter, cinnamon and salt. Return to heat.
Stirring constantly, bring to boil. Boil 1 minute; remove from heat.
Follow pastry instructions for baking 2 crust pie.
Place filling in pie, add top crust. Seal & flute edges. Cut steam vents in top crust.
Bake in preheated 425 degree oven approximately 35 minutes.
Serve at room temperature. Yields 8 servings
Compliments of SLO Grown Produce http://www/slogrownproduce.com