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Green Tomato Lattice Pie

Your pie-loving friends will be tempted by the smell of this awesome dessert baking. One slice will have them lining up for seconds.—Elizabeth Courtney, Dayton, Texas

8 ServingsPrep: 25 min. + chilling Bake: 45 min.

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
FILLING:
6 cups thinly sliced green tomatoes
1 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
3 tablespoons lemon juice
2 tablespoons grated lemon peel
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
Dash ground cloves
1/4 cup cold butter, cubed

Directions

In a large bowl, combine flour and salt; cut in shortening until
crumbly. Gradually add water, tossing with a fork until dough forms
a ball. Divide in half; flatten into disks. Wrap each disk in
plastic wrap. Refrigerate for 1 hour or until easy to handle.
Meanwhile, place tomatoes in a large bowl; cover with boiling water.
Cover and let stand for 20 minutes or until slightly cooled. Drain
well.

2 of 2

Green Tomato Lattice Pie (continued)

Directions (continued)

In a small bowl, combine 1 cup sugar, flour, lemon juice, lemon peel,
melted butter, salt, 1/4 teaspoon cinnamon, nutmeg and cloves.
Gently stir in tomatoes.
Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry
to pie plate. Add filling and dot with cold butter. Roll out
remaining pastry; make a lattice crust. Trim, seal and flute edges.
Combine remaining sugar and cinnamon; sprinkle over top.
Bake at 450° for 10 minutes. Reduce heat to 375°; bake 35-40
minutes longer for until crust is lightly browned. Cool completely
on a wire rack before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 485 calories, 25 g fat (10 g saturated fat), 23 mg cholesterol, 374 mg sodium, 60 g carbohydrate, 3 g fiber, 5 g protein.