1 Pie shell; 9 ” with lattice
Crust, unbaked
6 md Green tomatoes
3/4 c Golden raisins
1 1/2 ts Lemon zest; grated
2 tb Lemon juice
1 tb Cider vinegar
1 1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt; scant
1/4 ts Cinnamon
1/4 ts Ginger
2 tb Butter
Confectioners’ sugar;
-optional
Line the 9-inch pie plate with pastry and chill. Preheat the oven to 425
degrees.
Wash the tomatoes and cut them into 1/8-inch thick slices, and cut the
slices into half-moons; discard the stem ends. Put the tomato slices in a
large mixing bowl and add the raisins, lemon zest and juice, and vinegar.
Stir and set aside.
Combine the sugar, cornstarch, salt and spices in a small bowl. Sprinkle 2
tablespoons of this mixture over the chilled pie crust, and toss the rest
with the sliced tomatoes.
Turn the tomato mixture into the pie crust and dot with butter. It will be
runny.
Cut the remaining pastry into 1/2-inch strips to make a criss-cross design
over the filling: Place 5 strips evenly over the pie filling; and place 5
more strips over them on the diagonal. Flute the edge of the pastry.
Place the pie on a pizza pan to catch the drips. Bake the pie for 15
minutes.
Reduce the heat to 325 degrees and bake for another 50 minutes, or until
the filling is bubbling and the crust is golden brown.
Let the pie cool completely before cutting; the hot filling is very liquid
at this point. If desired, dust the top of the pie with confectioners’
sugar immediately before serving.
Yields
8 Servings