4 cups peeled, cored, and sliced green tomatoes
3 tbl. butter (Winder Farms)
4 tbl. lemon juice
1 tsp. lemon zest
1 & 1/4 cup sugar
3 tbl. flour (freshly milled)
dash of salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
2 cups flour (freshly milled)
1/4 tsp. salt (Redmond Sea Salt)
1 tsp. sugar
1 tsp. baking powder
3/4 cup butter or butter flavored shortening (Winder Farms)
1/2 cup cold water
For the crust:
1. Mix together the flour, salt, sugar and baking powder in the bowl. Cut butter/shortening into the flour mixture with a fork until it resembles cornmeal. Stir in water one tablespoonful at a time and mix until combined. Cover dough and let it rest in refrigerator for 30 minutes.
2. Divide dough in half. On a lightly floured surface, pat each section into a small round then roll out each to fit a 9-inch pie pan. Place one round in pie pan and trim off excess dough and save second piece for top.
3. Saute the tomatoes in the butter and lemon juice until tender. Combine tomatoes with sugar, flour, salt and spices. Pour filling into prepared pie crust and dot with butter. Cover with top crust. Pinch around sides and pierce top with a fork.
4. Bake at 450 degrees for 10 minutes then reduce to 350 degrees and bake until crust is brown or about 35-40 more minutes.
5. Let rest 30-45 minutes to let it set before eating.
--some recipes call for 3 tbl. tapioca flour or quick tapioca. To keep it more local, we just used our freshly milled flour but it was a bit runny when hot out of the oven.