Okay, In Southern California, we can grow tomatoes for a while longer. But traditionally, and in many parts of California and the country as a whole, the end of summer is a signal for green tomatoes to be picked from your garden. They appear at farmer’s markets. Fall is at hand.
And so is Green Tomato Pie. My mother used to make it. I’ve tried lots of recipes since. Paula Deen has one with raisins and a million spices. But I made my mother’s recipe last night, and it’s both the simplest and still the best.
1 1/2 cups sugar
5 tablespoons all-purpose flour
1 teaspoon ground cinnamon
3 cups thinly sliced green tomatoes (about 4-5 medium)
1 tablespoon cider vinegar
Pastry for double crust pie (9 inches)
1 tablespoon utter.
In a bowl combine the sugar, flour, cinnamon and sale. Add tomatoes and vinegar. Toss to coat.
Line a pie plate with the bottom curst. Add filling. Dot with butter. Roll out remaining pastry. I always make a lattice crust. If the weather isn’t cooperating and it’s hot and your dough is soft, make a faux lattice by laying bottom and side strips alternately, but not lifting the strips as you would for a true lattice. Trim, seal and flute edges. Bake at 350 degrees for one hour. Cool on a wire rack to room temperatures. Store in the refrigerator.
Yes, it tastes like apple pie. But the tomatoes have a little more zing, and that cider vinegar brings it out.