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Ingredients
- 1 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 medium green tomatoes (about 1-3/4 pounds), cored and cut into thin wedges
- Dough for double-crust pie
Directions
- 1. Preheat oven to 425°. In a large bowl, mix the first 6 ingredients until blended. Add tomatoes; toss gently to combine.
- 2. On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
- 3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
- 4. Bake 15 minutes. Reduce oven setting to 350°. Bake 35-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 slice: 434 calories, 19g fat (5g saturated fat), 1mg cholesterol, 314mg sodium, 61g carbohydrate (29g sugars, 2g fiber), 5g protein.
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