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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 1283g Recipe makes 1 pie) The following items or measurements are not included below: 1 lemons, rind of |
||
| Calories 919 | ||
| Calories from Fat 325 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.2g | 55% | |
| Saturated Fat 22.1g | 110% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 921mg | 38% | |
| Potassium 1521mg | 43% | |
| Total Carbohydrate 150.3g | 50% | |
| Dietary Fiber 8.5g | 34% | |
| Sugars 129.1g | ||
| Protein 10.7g | 21% | |
Ingredients
- pastry for a double-crust 9-inch pie
- 1/2 cup sugar
- 2 tablespoons flour
- 1 grated lemon, rind of
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 cups peeled and sliced green tomatoes
- 1 tablespoon lemon juice
- 3 tablespoons butter
Directions
1
line a pie pan with pie dough or use a ready-made crust.2
Mix the sugar, flour, lemon rind, allspice and salt together.3
Sprinkle just a little of this at the bottom of the pie shell.4
Arrange the tomato slices, a layer at a time as you cover each layer with the sugar mixture, lemon juice and a dot of butter on each slice.5
Keep layering until you reach the top of the pie tin.6
Cover with latticed top and bake at 350 degrees for 45 minutes.
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- Preparation > Time to Make > < 60 mins
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