Apple Pie with a Difference
The tangy combination of tomatoes and apples makes this pie rich in vitamin C.
Serves 6 to 8
2 - 9 inch frozen deep dish pie shells (prepared according to package directions for a double pie crust) or homemade crust (see Classic Apple Pie recipe)
2 1/2 -3 cups (625-750 ml) apples (peeled, cored and cut into very thin pieces)
2 1/2 -3 cups (625-750 ml) green tomatoes (diced into small pieces)
Combine and sift over the apples and tomatoes:
2/3 cup (160 ml) white or brown sugar
1/8 teaspoon (0.62 ml) salt
1 1/2 tablespoons (22.5 ml) corn starch
1/4 teaspoon (1.25 ml) cinnamon
1/8 teaspoon (0.62 ml) nutmeg
1 tablespoon (15 ml) butter or margarine
Prepare pie shells according to package directions for a double crust pie. Combine filling ingredients; mix well. Place in layers in pie shell. Dot with butter or margarine. Cover with second pie shell; seal and flute edge. Cut steam vents on top. Place on baking sheet and bake in preheated 450° F (250° C) oven for 10 minutes. Reduce heat to 350° F (180° C) and continue baking for 45 minutes to 1 hour in all.
Per serving: 332 calories(1389 kJ), 54.6 g carbohydrate(64%), 2.8 g protein(3%), 12.4 g fat(33%).
# Servings of Fruits & Vegetables per 1 serving of recipe = 2.0