Green Tomato Pie

My oldest son hates tomatoes.  And yet, he requests this pie every summer.  Might have something to do with the syrup of sugary goodness that masks tomatoes as apples and lures him right in!

This recipe is from my grandfather, and is how we "save" any green tomatoes left hanging on vines just at the threat of frost.  Better save them in our bellies than leave them to rot! 

No part of this recipe, save the tomatoes, promises to be healthy.

But I do promise that, if you like apple pie, you'll probably like this, too!

1 1/2 c. sugar

5 tbsp flour

1 tsp cinnamon

pinch salt

3-4 cups thinly sliced green tomatoes

1 tbsp cider vinegar

1 tbsp margarine/butter/shortening 

pastry for a double-crust pie

Combine sugar, flour, cinnamon, nutmeg and salt.  Add tomatoes and vinegar.  Toss to mix.  Line 9" pie pan with bottom crust.  Add filling and dot with butter.  Top with lattice crust. 

Bake 350 for 1 hour, or until tomatoes are tender. 

"Add more cinnamon and nutmeg if you like things spicy!"-Grandpa Bushy's advice