Green Tomato Lattice Pie

Name: Green Tomato Lattice Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings.
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 zest; 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

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

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 zest
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. 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.
In a small bowl, combine 1 cup sugar, flour, lemon juice, lemon zest, 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.