What to do with green tomatoes at the end of season? You KNOW they won’t turn red and if you pick them and allow them to “ripen” in the kitchen window, they just won’t taste of summer like they do when allowed to ripe on the vine! Well here is what to do with green tomatoes without making them go to waste! This recipe is from my Grandma Angell!
Pie crust, bottom and top
5 Cups sliced green tomatoes
1/2 C All purpose flour
3 Tbs Corn Starch
3/4 C Sugar (brown sugar works just as well)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
In a large bowl, whisk together the flour and spices. After slicing tomatoes to 1/4″ thickness, toss with the flour mixture. Dump the tomatoes and spices into the bottom of a pie shell. Seal with the top pie shell. Bake at 350F for about 45 minutes or until the crush is a lovely golden color. Remove from oven and allow to cool for about an hour. Serve with whipped cream or vanilla ice cream. Smells like autumn! Serves 8; 12 if you’re frugal!
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