If you're a homosexual or a teenage girl, you're constantly battling what snacks and pastries are worth the weight. I am what most would call skinny, but judging by the thrill I get from a perfectly baked pie, I suspect that it won't last long. I'll just have to take plenty of nudey pics now so one day I can say to my grandcats, "wasn't I dish?"
I really tried to make an effort to eat healthy this week, but alas on a conscientious trip to the grocery, I found these beautiful green tomatoes. I've been wanting to make a green tomato pie for years, they're somewhat legendary in my family as my great aunt used to make them long before I was born. Green tomatoes are NOT the same as tomatillos and will not taste good if used interchangeably. Green tomatoes are unripened red tomatoes, and have a sour-sweet taste much like an apple. They're mostly an end-of-summer produce stand treat.
Great Aunt Velma's Green Tomato Pie
You will need the following
2 pie crusts
4 c thinly slice green tomatoes
1 1/4 c white and brown sugar (in whatever ratio you prefer)
1/4 tsp salt
3 tbsp flour
1/4 tsp pie spice
1 lemon (zested and juiced)
Step 1: Preheat oven to 450. Put sliced tomatoes in one bowl. Mix sugars, flour, salt and spice in another bowl. Combine lemon juice with grated rind in a small bowl.
Step 2: Working in layers: arrange tomato slices, cover with sugar mix and butter pats until out of ingredients. Pour the lemon mix evenly over filling once finished.
Step 3: Adhere top crust and brush with milk. Bake pie at 450 for 10 minutes. Reduce oven to 375 and bake 45 minutes. Allow to cool completely before cutting. The longer it sits the better it sets, runny pies piss me off.