I am giving you a break from zucchini recipes, but not to worry, I still have a few that I have not posted! Just fair warning. LOL! I found this recipe in one of my mom’s cookbooks. It was an American Heritage, circa 1976, cookbook from Better Homes and Gardens. Some of the dishes are a little dated. I would have to bump up the spices in most of them, but I left this one alone, well mostly. I increased the pounds of green tomatoes to give it a more deep dish look and added ground Allspice. And oh yeah halved the amount of sugar.
2 ½ pounds Green Tomatoes
½ cup Sugar
4 tablespoons All Purpose Flour or Wondra Flour
1 ½ teaspoon ground Cinnamon
1 teaspoon grated Lemon Zest
½ teaspoon ground Nutmeg
½ teaspoon ground Allspice
½ teaspoon Sea Salt or Kosher Salt
2 tablespoons Butter
Pastry for 2 crust 9 inch pie, homemade or store bought (I cheat and use store bought)
Preheat oven to 400 degrees.
Dunk green tomatoes in boiling water for 1 minute. Peel and remove core. Cut into ¼ inch slices. In a medium saucepan combine with ¼ cup water. Bring to a boil and reduce heat to simmer. Simmer for 5 minutes. Remove slices from liquid and set aside. Mix sugar, flour, cinnamon, zest, nutmeg, allspice and salt into the liquid in the saucepan. Cook and stir until just boiling. Remove from heat. Add butter. Mix. Gently stir the slices. Cool for 10 minutes. While tomato mix is cooling line the pie plate with one prepared pie crust. Spoon in the tomato mixture. Place top crust over the tomatoes and adjust. Seal, crimp edges, cut slits to allow steam to escape from the baking pie. Sprinkle with additional sugar if wanted. Bake for about 40 to 45 minutes.