Your Recipe for the Week:

JQP’s Green Tomato Pie:
(by request)

One 9 inch pie crust
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tea spoon of pepper
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 pounds green tomatoes
2 tablespoons cider vinegar
1 cup minced onion
1 half pound of Feta Cheese (I use the pepper corn)
1 pint Ricotta
1 tbl spoon of sugar
1 tbl spoon of Tabasco
One jar of cheap Mayonnaise
2 eggs beat all to hell

Preheat oven to 350 °F. (this tastes best when its cooked)
Prepare pie crust, according to recipe.
Mix together, cinnamon, allspice, sugar, salt, pepper. Blend well and set aside.
Mix together the cheese and eggs, adding the Mayo until you have a runny batter.
Slice tomatoes in 1/4 inch slices. Put tomatoes and onions in large bowl and sprinkle with vinegar & Tabasco.
Sprinkle dry mixture over tomatoes and mix gently to coat all pieces.
Put tomato mixture into lined pie plate, pouring the cheese batter over each level.
Let sit for 10 mins, water will rise around the edge, that’s ok, just carefully pour it off.
Make a crisscross lattice with the cut dough strips, if you’re that slick, I am not, hell I buy the cheap pre-made pie crusts.
Bake in a 350°F oven for 40 to 50 minutes, or until crust is golden and a butter knife comes out clean.
I dust them with parsley and Parmesan
Let sit for 10 to 15 mins, eat warm or cold, warm is by far the best.

Note, don’t worry yours will not be as good as mine. Please feel free to change anything, I do every year, this year I had Feta on hand, just don’t use an oily cheese like American or God forbid Velveeta.

JQP