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Ingredients Jump to Instructions ↓

  1. 3 cups (or a little more) green to barely red tomato es, very firm, sliced (may peel or not)

  2. 1 TBSP. lemon juice

  3. 1 tsp. grated lemon rind

  4. 3/4 cup of sugar or Splenda

  5. 1 TBSP. butter

  6. 1 TBSP. cornstarch

  7. 1 un-cooked pie shell , frozen or home made

  8. 1 cup white cheese , grated or shredded, (Cooks Choice)

Instructions Jump to Ingredients ↑

  1. Melt butter in a heavy bottomed large pot or Dutch oven. Place all other ingredients into the pot & let boil until tomatoes become tender. Remove tomatoes from heat. Pour the tomato mix into the pie crust. Bake in a 350-degree oven, for 30 minutes, or until crust is done & filling is bubbly. Sprinkle top with white cheese, let stand 5 minutes then serve.

  2. Lynn Byers McClellan

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