• Servings: 1 pie
• 2 pounds medium-size green tomato
• 1 tablespoon all-purpose flour
• 1/4 to 1/2 cup sugar
• 1 tablespoon cinnamon
• 1 tablespoon apple cider vinegar
• 1 tablespoon butter
• Pastry for double crust pie

1. Cut remaining pastry into strips and create lattice crust over the filling. Sprinkle a little extra sugar over the top.
2. Place pie on foil-lined baking sheet to catch any drips as pie bakes. Bake in preheated 425-degree oven for about 20 minutes or until crust is golden brown.
3. Reduce heat to 350 degrees and continue baking for 40 minutes or until filling is bubbling. Remove from oven. Allow pie to cool on wire rack. Serve slightly warm or at room temperature. Makes 1 pie.
4. Tips from the cook:
5. My Green Tomato Pie teacher likes to use Pappy’s Pie Crust Dough which can be found in the freezer case of most grocery stores. I make my own dough.
6. Add more vinegar and sugar if you like a more pronounced sweet and sour flavor. Preheat oven to 425 degrees.
7. Wash tomatoes. Remove core. Use a sharp knife to cut tomatoes into ¼-inch-thick round slices. Line a 9-inch pie plate with your favorite pastry. Arrange tomato slices in pie shell, one row at a time. Fit the slices together and fill in empty spaces with pieces
8. of top and bottom slices from tomatoes. Do not stack tomatoes directly on top of each other. Each layer should be arranged to cover the seams in the previous layer. When tomatoes come just up to the top of the pastry, arrange a final row near the middle of
9. the tomatoes, forming a crown. Sprinkle flour over the tomatoes. Sprinkle sugar over the flour. Sprinkle cinnamon over all. Fill the space in the center of the top layer of tomatoes with the butter. Shower the cider vinegar over all.

2012 Bemidji Newspaper, from Grandma Judy Hawkenson Submitted by: "Peggy Gawarecki"