And not just your ordinary, pluck-it-from-the-freezer, pop-it-in-the-oven kind of pie. But the real-deal! Well, ok, pie crust is freezer-perfect, but the rest... my mouth is watering all over again just thinking about it!
It all started out with the cool front coming in this weekend. And by cool front, I mean, we went from 89 on Friday to mid-40's this morning... Yikes, stoke up the wood-stove, get out the mittens. And then we remembered the tomato plants...
Luscious, Red, Vine-Ripened, Kissed by the Dew Tomatoes.
Is there anything better?
Well, actually....
Juicy, Green, Beautiful Fruit-on-the-Vine Tomatoes.
With no time to Ripen before the frost!
Mother-in-law extraordinaire to the rescue
with her ageless Green Tomato Pie Recipe.
Amazing transformation of these rescued green tomatoes...
Green Tomato Pie
~ compliments of Millie,
favorite mom-in-law
1 double pie crust
Filling:
1-1/3 cup sugar
1/4 cup + 3 Tbsp flour
1-1/4 tsp cinnamon
1 tsp salt
4 cups sliced and quartered green tomatoes
1-1/4 tsp grated lemon peel
1/4 cup lemon juice
1 Tbsp butter, cut into small pieces
Mix filling together, pour into crust, dab with butter, cover with top crust.
Flute edges of crust together, cut slits in top.
Bake at 425 for 45 minutes.
Enjoy!
Mmmmmm, mouth-watering yummy....
Seriously, how can something green taste so good?!
Seconds, please...
Pie Bliss on the Farm this weekend.
Out-smarting the cold snap in the most delicious of ways!
No comments:
Post a Comment