Green Tomato Pie

A savory dish that appears to be Pennsylvania Dutch in origin. Proportions are hard to be specific about in this recipe since it depends on how big your pan is and how many green tomatoes you have. From Roberta (Sage) of A Woman's Place, Athol, NY

1) Make pie crust (see recipe index) using 9 c. white flour, 2 1/4 t. salt, 1 lb. plus 1/2 stick sweet butter, 2/3 c. vegetable shortening, and 1 1/2 c. ice water.

2) Using a large pan, for example, one 11" x 17", roll out enough pie crust to fit and line pan.

3) Thickly slice 8-10 very hard green tomatoes, removing stem end.

4) Slice 2 very large onions and sauté in fry pan in 1/2 stick sweet butter.

5) Slice 1 lb. Swiss cheese and 1 lb. Muenster cheese.

6) Sprinkle pie crust lined pan with bread crumbs. Layer tomato slices, cheeses and sautéed onions in pan. Sprinkle with coarse salt and lots of fresh ground pepper. AIso sprinkle over about 2Tb. brown sugar. Repeat layers until ingredients are used up. Top with more bread crumbs and a sprinkle of wine vinegar.

7) Roll out crust to top pie. Crimp edges and slash. Bake at 375° until brown. When it begins to brown, the top crust can be brushed with milk to glaze it. Leftover portions can be reheated in an oven or toaster oven.

Serves 10-12