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Ingredientes
- 6 med Green tomatoes, see pantry note
- 2 Tbsp. Lemon juice
- 1/2 tsp Salt
- 3/4 tsp Cinnamon
- 3/4 c. Sugar
- 2 Tbsp. Cornstarch
- 2 x Pie crust (9 inch)
- 1 Tbsp. Butter or possibly margarine
Direcciones
- Pantry Note - 6 to 7 tomatoes, hard, medium-sized, without wrinkles if you want to peel them. Which's approximately 3 c. when minced.
- Wash the tomatoes. Peel them if you want, but it's a lot of trouble and not really necessary. Cut the tomatoes into bite-size pcs. Combine the tomato bits with the next three ingredients in a saucepan. Cook for about fifteen min. Mix the sugar and cornstarch together and slowly stir it into the tomato mix. Cook for a few min till the sugar and cornstarch become clear. Add in margarine and allow to cold slightly. Line a nine-inch pie pan with the bottom crust and pour in the tomato rnixture.
- Put on top crust and seal the edges. Crimp narrow strips of aluminum foil around the edge to prevent it from getting too brown. Poke numerous holes with a fork across the top to allow steam to escape.
- Bake for 40 to 50 min at 425 degrees. Some people like to eat the pie hot, but Doc much prefers it cool.
- Freni Hostetler, Cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 8 servings | |
| Calories 364 | |
| Calories from Fat 145 | 40% |
| Total Fat 16.19g | 20% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 394mg | 16% |
| Potassium 247mg | 7% |
| Total Carbs 53.65g | 14% |
| Dietary Fiber 2.2g | 7% |
| Sugars 21.04g | 14% |
| Protein 2.48g | 4% |
