On Mon 03 Apr 2006 09:59:12p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

Here's mine, though I participated very litle.


* Exported from MasterCook *

Old Fashioned Sweet Green Tomato Pie With Sweet Crust

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Basic Sweet Pie Crust -- recipe follows
3/4 cup packed light brown sugar
1/2 cup plus 1/2 teaspoon granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground white pepper
4 cups chopped green tomatoes
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter -- cut into pieces
2 teaspoons heavy cream

Basic Sweet Pie Crust
8 ounces all-purpose flour -- about 1 1/2 cups plus 2
tablespoons
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter -- cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

n a large bowl, mix together the brown sugar, 1/2 cup granulated sugar,
flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour
mixture across the bottom of the prepared piecrust.

Add the tomatoes and lemon juice to the bowl with the remaining flour
mixture and toss to coat. Spoon the tomato mixture into the pie shell, and
dot with the butter.

Roll out the remaining crust on a lightly floured surface. Place on top of
the tomato filling and tuck the overlapping crusts into the pan, forming a
thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a
decorative pattern along the top crust. With a pastry brush, brush the top
of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon
of sugar.

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake
until the crust is golden brown and the filling is bubbly, 35 to 40
minutes. Remove from the oven and cool on a wire rack for at least 1 hour
before serving.

Serve warm or at room temperature.


For Crust: Sift the flour, sugar, and salt into a large bowl. Using your
fingers, work in the butter and shortening until the mixture resembles
coarse crumbs. Add 2 tablespoons of ice water and work with your fingers
until the water is incorporated and the dough comes together. Add more
water as needed to make a smooth dough, being careful not to over-mix. Form
the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at
least 30 minutes before using.


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--
Wayne Boatwright @¿@¬
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