Green Tomato and Apple Pie

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            FOOD FUNNY
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Thanks to the prolific Rosemary Zwick of Cape Town, South Africa for
this groaner:

Edward came home from a long business trip and fell into the sofa
without saying a word to his wife. She came over to see what was
bothering him, and he said, "Well, I ran into Mary - you remember my
ex-wife? - and she dumped a bottle of ketchup all over me."

"Well," said his wife, "I'll just let you rest then. I can see you're
ex-sauced, Ted."

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            TODAY'S RECIPE
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Alas, the health benefits of lycopene aren't available in green
tomatoes, but everyone with a tomato plant eventually needs a recipe
for using green tomatoes at the end of the growing season. Save this
recipe for when your time comes.

Green Tomato and Apple Pie

2 to 3 cups (500 - 750 ml) apples, peeled,
cored, and thinly sliced
2 to 3 cups (500 - 750 ml) green tomatoes,
cored and thinly sliced
1/2 cup (125 ml) sugar, or to taste
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) nutmeg
1/4 tsp (1 ml) salt
2 Tbs (30 ml) butter
2 9 inch (22 cm) pastry pie shells
1 Tbs (15 ml) sugar mixed with
1/2 tsp (2 ml) cinnamon

Combine the apples, tomatoes, sugar, lemon juice, cinnamon, nutmeg,
and salt in a mixing bowl and toss to coat the apple and tomato
slices. Line a pie plate with one of the pastry shells and transfer
the apple mixture to the shell. Dot with the butter. Moisten the
edge of the pastry and place the second pastry shell on top. Trim and
crimp the edge, and make several slits in the top with a sharp knife.
Sprinkle the sugar and cinnamon mixture over the top. Bake in a
preheated 450F (230C) oven for 10 minutes, then reduce the heat to
350F (180C) and bake for an additional 25 to 40 minutes, depending on
the type of apples used. The pie is done when the apples are tender
and the crust is golden brown. Serve warm, cold, or at room
temperature. Makes one 9-inch (22 cm) pie.
Received on Fri May 21 19:18:19 2004