Sara Swanson

1860s Recipe: Green Tomato Pie

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This recipe is a modernized version of a civil-war era classic. It was provided as a sample recipe during the Sesquicentennial Main Street Dinner in Wurster Park yesterday as is presented here on behalf of the Main Street Dinner Committee:

Green Tomato Pie


1 qt. sliced green tomatoes
1/2 cup water
1/2 cup seedless raisins
3/4 teaspoon cinnamon
1/2 teaspoon ginger
grated rind of lemon
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
2 tablespoons butter
1 wineglass brandy or whiskey
1 1/2 tablespoon lemon juice


Pour water over tomatoes and let simmer 5 minutes or until tomatoes have absorbed most of the water and seem tender. Add the raisins and cook a little longer. Drain off any remaining liquor, saving the juice and dump the tomatoes and raisins into a 9 inch pie pan lined with uncooked pie dough. Sprinkle with the sugar and flour mixed, and the spices. Dot the surface with butter. Add the grated rind and lemon juice. Add the brandy or whiskey. If the pie will hold it, add a few tablespoons of the tomato liquor to moisten the tomatoes well. Top with a slashed solid crust. Set the pan in a hot oven, 450 degrees for 15 minutes. Reduce the heat to 375 degrees and leave for 1/2 hour or longer or until crust is brown.


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