Green Tomato Pie

I wonder how many people have heard of Green Tomato Pie? The first time my husband asked me to make him a Green Tomato Pie I gave him a blank look. Never heard of such a thing. It turned out I'd soon be learning exactly how to make it, and for the next fifty some years would be turning out at least one each summer. My mother-in-law had served the dessert to her family quite frequently during their growing up years and they all seemed quite fond of it. None of our five children ever developed a taste for the pie, nor have I. One of our grandsons has, however, and looks forward every summer season to sitting down with grandpa for a nice big slice. Preparing a Green Tomato pie was really much more simple than I'd first imagined it would be. In fact, there is very little difference in the recipe for it and the one I often use for making a simple Apple Pie. The difference being, of course, the use of green tomatoes instead of apples. Back when folks had larger families to feed it was a thrifty way to make use of unripe tomatoes still hanging on the vine when a first hard frost was approaching. And for those who have a taste for Green Tomato Pie, it still is.

Basically, this is how I make the pie:

6 to 8 med. green tomatoes
1/2 cups sugar (depending upon sweetness desired)
3 scant tablespoons flour
1 tsp. cinnamon
2 tbsp. butter
Double pie crust.

Cut tomatoes into slices (as you would the apples for apple pie) into a bowl. Mix the sugar with the flour and cinnamon. Pour flour mixture over the tomatoes. Toss just enough to coat slices. Pour coated slices into pie shell. I use a 9" pan. Dot with butter. Cover with top crush and fasten together along rim. Cut vent holes in top crust. Bake at 424 degrees until you see bubbling at vent holes and crust looks light brown and done.