Well, if you can make a mock apple pie using Ritz Crackers, then it doesn’t seem like a big stretch to bake up a similar pie using green tomatoes. Once again, Allrecipes offered up this variation of a non-apple, apple pie and the reviews on it are very good. So, if you haven’t gone apple picking yet but still want an apple pie or if you are just looking for a different way to cook up the green tomatoes, give this Green Tomato Pie III a try. Warning, some people indicated that they used a little more flour than called for in the recipe to cut down on the wateriness. If you do try this recipe, please let us know if you liked it.
5 green tomatoes, chopped
1 1/2 cups white sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 350 degrees F (175 degrees C).
- Place diced green tomatoes and vinegar in a large bowl.
- In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
- Pour into pie crust and cover with criss-cross lattice crust.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
With temperatures hovering well into the 80s and the dew point inching toward the 70s, nobody wants to cook on the grill or the stove, for that matter. These are the days when cool summer salads really hit the spot and nothing tastes better than a salad made with veggies picked right from the garden. Fortunately, all of the main ingredients in this salad from Allrecipes can be purchased at Colchester Neighborhood Farm, which has plenty of freshly harvested zucchini, tomatoes, and cucumbers for sale.
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
- 2 large cucumbers, diced
- 1 zucchini, diced
- 1/2 red onion, thinly sliced
- 3 large tomatoes, diced
- 1 cup chopped black olives
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh thyme leaves
- 3 tablespoons red wine vinegar1 tablespoon balsamic vinegar
- 1 1/2 teaspoons lemon zest
- 1/2 lemon, juiced
- 1 1/4 teaspoons kosher salt, or to taste
- 1/2 teaspoon white sugar
- 1/4 teaspoon freshly ground black pepper
In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.