Name: Sweet green tomato pie
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g flour; 5.00 ml salt; 30.00 ml sugar; 150.00 g butter chilled; 1.00 eggs yolk only; 60.00 ml water cold; 6.00 green tomatoes; 200.00 ml raisins seedless; 7.00 ml lemon zest only; 30.00 ml lemon juice; 15.00 ml vinegar cider; 300.00 g sugar; 60.00 ml flour cake; salt pinch; 1.00 ml cinnamon ground; 1.00 ml ginger ground; 100.00 g tennis biscuits crushed; castor sugar; 30.00 g butter

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Ingredients (19)

PASTRY

250.00 g	flour
5.00 ml	salt
30.00 ml	sugar
150.00 g	butter — chilled
1.00	eggs — yolk only
60.00 ml	water — cold

FILLING

6.00	green tomatoes
200.00 ml	raisins — seedless
7.00 ml	lemon — zest only
30.00 ml	lemon juice
15.00 ml	vinegar — cider
300.00 g	sugar
60.00 ml	flour — cake
	salt — pinch
1.00 ml	cinnamon — ground
1.00 ml	ginger — ground
100.00 g	tennis biscuits — crushed
	castor sugar
30.00 g	butter

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Method:

PASTRY: Sift the flour, salt and sugar into a large bowl.
Using two knives cut in the butter until mixture resembles coarse breadcrumbs.
Mix the egg yolk and water together and add to form a firm dough.
Roll the pastry out into a 35 cm circle and place in a 22 cm pie plate. Chill.
Wash the tomatoes and cut into thin slices, discarding stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon rind, juice, and vinegar. Stir and set aside.
Combine sugar, flour, salt, spices and crumbs. Sprinkle half the mixture over the chilled piecrust and toss the rest together with the sliced tomatoes.
Turn the mixture into the piecrust and dot with butter.
Roll the pastry up over the filling and bake in preheated 180 ºC oven for 15 minutes. Reduce the heat to 165ºC and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool completely before cutting, as the filling is very liquid and might be runny.
Dust the top of the pie with castor sugar immediately before serving.