On another cooking forum, there was a request for some Green Tomato Pie recipes. Here are some Green Tomato Pie Recipes from "America Cooks", published in 1940. More sweet than savory. I haven't tried any of these recipes but plan to get some green tomatoes soon and give them a whirl.
(Indiana) Green Tomato Pie, page 189
Begin with 1 1/2 pounds of green tomatoes, sliced, stew them 5 minutes in syrup made with 1 1/2 cups of water and 1/2 pound of sugar. Add grated rind of 1 lemon, 3/4 tsp. cinnamom, cook tomatoes until transparent. Add 1/2 cup of seedless raisins or chopped figs. Coo a few more minutes. Spread over baked pie shell, cover with stripes of fresh pie dough and bake until brown. (no time or oven temperature provided)
(Kansas) Green Tomato Pie, page 244
Five or 6 large green tomatoes. One cup sugar, 2 T vinegar, 1 T flour, cinnamon and butter (no amounts listed). Core and slice tomatoes very thin, sprinkle very lightly with salt and let stand while you prepare your dough for crust. Line a large pie dish with dough. Put in flour and half the sugar. Add tomatoes, then vinegar. Pour remaining sugar over all of this. Sprinkle with cinnamob and dot generously with butter. Add top curst and bake at 425 degrees until lightly brown. Serve hot or cold. (The original owner of this cookbook add: grated rind of 1 lemon)
(North Carolina) Green Tomato Pie, page 640
Green tomatoes, sliced thin1 lemon, sliced think2 cups sugar1/2 cup waterLine pie tin with pastry. Lay in a layer of tomatoes, a layer of lemon and a layer of sugar, repeating until there are 3 layers of each. Pour water into middle. Cover with pastry, put into a hot oven (no temperature listed) and bake slowly (no time listed).
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