Prep 15 mins
Cook 56 mins
Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. Amy does not say what size pie pan to use. But she does say the secret to a good tomato pie is to cut the tomatoes VERY thin. For extra flavor they like to pour a little bit of cream over their slices of pie.
- 4 cups green tomatoes, thinly sliced
- 1 teaspoon salt
- 1 3⁄4 cups granulated sugar
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon butter
- 1⁄2 teaspoon cider vinegar
- 2 1⁄2 tablespoons flour
- 3 -3 1⁄2 tablespoons water
- 2 pie crusts
- Mix sliced tomatoes with 1 teaspoon salt and let mixture sit for a few minutes.
- Drain excess liquid.
- Combine tomatoes with remaining ingredients, and spoon the filling over bottom pie crust.
- Cover filling with top pie crust, cut 3 or 4 air vents in the top.
- Bake at 500 degrees for 6 minutes.
- Then reduce heat to 400 degrees and bake pie for another 50 minutes or until the middle boils up.