Green Tomato Pie IV

Green Tomato Pie IV is a delightful twist on the classic fruit pie. This recipe is perfect for when you have an abundance of green tomatoes in your garden and you're tired of making salsa. The pie has a sweet and tangy flavor that pairs perfectly with a flaky, buttery crust. It's a great way to use up those unripened tomatoes and impress your friends and family with a unique dessert.

Ingredients

• 2 cups diced green tomatoes
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 2 unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine the diced green tomatoes, white sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until well combined.
3. Line a 9-inch pie dish with one of the unbaked pie crusts. Pour the tomato filling into the crust, making sure to spread it out evenly.
4. Dot the top of the filling with small pieces of butter.
5. Cover the pie with the second unbaked pie crust. You can create a lattice design or simply place the whole crust on top and cut slits for venting.
6. Place the pie dish on a baking sheet to catch any drips, and bake in preheated oven for 15 minutes.
7. After 15 minutes, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove the pie from the oven and allow it to cool on a wire rack before serving.
9. Serve warm or chilled, and enjoy this unique twist on a classic pie!

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