Last night's freeze warning had me scrambling to gather in the remaining veggies. It was a scene played out many times during my childhood in the gardens my parents tended. To use up the green tomatoes, my mother made pie. So, it was only natural that I should do the same.
It begins with removing the skins by scalding the tomatoes. To do this, fill a pan with water one-half to two-thirds full. Bring to a rolling boil. Score an "x" in the bottom of each tomato with a paring knife. Lower into boiling water. After 30 to 45 seconds, scoop the tomatoes out of the water and place in a bowl of ice water. The skins will easily slip off. I used my mother's green tomato pie recipe but reduced the sugar. It is still plenty sweet. This pie certainly is not prized for its beauty. In fact, it normally has a top crust to cover its drab green color, which I eliminated to reduce fat calories. However, it is a special autumnal treat and a perfect way to salvage green tomatoes before a freeze.
Mom’s Green Tomato Pie
two crust pastry
4 cups peeled thinly sliced green tomatoes (scald to remove
1 ¼ cups sugar (I used ¾ cup.)
½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt (I omitted.)
4-5 tbsp flour
2 tbsp lemon juice
Combine and toss with green tomato slices. Place in pastry.
Cover with top crust. Bake at 425° 50-60 minutes. Filling thickens as it cools.