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Green Tomato Pie
From The Boxing Clever Cookbook By Jacqui Jones and Joan Wilmot
Published by J and J Publishing, Tel 01343 850 123
(soon to be available from BFC) Ingredients
Pastry
150g soft margarine
225g plain flour
2 tbsp water Sugar mixture
125g sugar
2tsp plain flour
Grated rind of 1 lemon
¼ tsp ground all spice
¼ tsp salt Green tomato layer
900g sliced green tomatoes
1tsp lemon juice
25g butter or margarine Method
- To make pastry, put margarine with 2 tablespoons of flour and water into a bowl. Cream with a fork until well mixed.
- Still using the fork, work the rest of the flour to form a manageable dough.
- Turn onto a floured board and knead lightly until smooth.
- Roll out and line a pie dish with two-thirds of the pastry.
- To make a sugar mixture, blend the sugar, flour, lemon rind, allspice and salt together. Sprinkle a little of this ton top of the pastry in the pie dish.
- Arrange the tomato slices, a layer at a time, and put some sugar mixture, lemon juice and a dot of butter or margarine between each layer of tomatoes. Keep layering until all tomatoes and sugar mixture are used.
- Roll out the remaining pastry, cut into strips and make a lattice top.
- Bake in the oven at 180oC or equivalent for about 30 minutes or until tomatoes are cooked and the pastry is golden brown.