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Green
Tomato Pie
| 6 to 8 medium-sized tomatoes
2 tablespoons lemon juice 1 teaspoon grated lemon or orange peel ½ teaspoon salt ¼ teaspoon cinnamon ¾ cup sugar 2 tablespoons cornstarch 1 tablespoon butter Pastry for double-crust pie Wash, remove stem ends, and slice tomatoes.
In a Dutch oven, combine with lemon juice, lemon or orange rind, salt and
cinnamon. Cook 15 minutes, stirring frequently. Mix sugar and cornstarch;
add to tomato mixture and cook until clear, stirring constantly. Add butter.
Cool slightly, then pour into a 9-inch pie plate lined with pastry and
seal edges. Bake in hot oven (425° F.) 40 or 50 minutes.
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