When the frost arrives and brings the tomato-growing season to an end, try baking this very different pie made of green tomatoes.
I discovered this recipe, which had been cut out of a magazine from probably the 1970’s, stuck in an old cookbook someone had given me. Had it for years but never got around to baking it until a few days ago.
- Pastry for double-crust 10-inch pie plate
- 1 ¾ cups sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground allspice
- 4 cups green tomatoes tomato slices, cut into quarters
- 2 cups seedless green grapes, roughly chopped
- 1 teaspoon grated lemon rind
- ¼ cup rum
- 4 large mint leaves, minced
- 1 tablespoon butter, chopped
- Preheat oven to 450°F.
- Roll out half pastry; fit into a 10-inch pie plate
- Combine sugar, flour, salt, and allspice, stirring well. Add tomatoes and grapes: stir gently to coat with flour mixture. Add lemon, rum and mint, spoon into pastry shell. Dot the top of the mixture with the chopped butter.
- Roll out remaining pastry, carefully place over pie, leaving 1-inch rim beyond the edge of the pie plate. Seal and flute edges; cut three slits to allow the steam to escape. Before baking, brush top with iced water. For sparkling effect, sprinkle with sanding sugar.
- Cover the pastry edges with aluminum foil to prevent excessive browning. Suggest placing the pie on a baking sheet incase the juices overflow. Bake at 450˚for 15 minutes. Reduce heat to 350°and bake an additional 30 minutes. Remove foil and continue to bake for 15 minutes.