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mea culpa re tomato pie

Sorry all, I misspoke...Green Tomato Pie was in Cooking Across the South,
published by Southern Living, by Lillian Bertram Marshall.  Wilder must
have made an impression on me when reading about surviving that long
winter and I just thought everyone would make the best of "green" fruits. Green
Tomato PieMake pastry for a double-crust 9-inch pie.  Arrange bottom
crust in piepan.  Sprinkle with a little flour.  Slice fresh green
tomatoes thinly and fill crust; it will take about 4 cups.  Add I cup
sugar and 1/2 teaspoon cinnamon or nutmeg.  Pour 3 tablespoons vinegar
over filling; put on top crust.  Bake at 400 for 10 minutes; reduce heat
to 350 and bake 20-25 minutes.  Serve hot.  Yield:  one 9-inch pie.  ---
Bonnie Holmes--- holmesbm@usit.net--- EarthLink: The #1 provider of the
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