Green Tomato Pie

Recipe file created September 14, 2000.
Cheryl Carroll writes: My Grandmother (Judith Fennell) has made this pie for years. It wasn't until one of my children got old enough to ask what was is it that the family secret got out. This is a tasty dessert that is usually served in the fall right after the first frost when all tomatoes must be removed from the vine or lost.


Slice tomatoes very thin. Lay the slices in the bottom pie crust. Slice the lemons very thin. Do not peel. Cover with one layer of lemons, sprinkle on some sugar and repeat until you have used all the lemon and sugar. Sprinkle the flour and salt over the top and put the top crust on. Bake in a 350' F oven for 1 1/2 hours until it is cooked all the way through.


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