| DESERT COOLER GREEN TOMATO CHEESE PIE |
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Makes One 10-inch Pie 8 ServingsCRUST 10-inch Classic CRISCO Double Crust 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon allspice CHEESE LAYER 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla 1/3 cup lemon juice FILLING 1 1/2 cups sugar 1 teaspoon allspice 1/4 teaspoon salt 1/3 cup all-purpose flour 3 tablespoons cornstarch 1 1/2 cups orange juice 1/2 cup honey 2 tablespoons lemon juice 3 egg yolks ,beaten 2 tablespoons butter or margarine 2 teaspoons grated orange peel 1 cup pecans, quartered 20 to 25 unpeeled small (1- to 2-inch diameter) green tomatoes (2 to 2-1/4 pounds) sliced 1/4 inch thick TOPPING Baked shapes pastry 3 tablespoons sugar 1 teaspoon cinnamon GARNISH Pecans Additional green tomatoes For crust, prepare (see Classic Crisco Pie Crust recipe) adding lemon peel, 1 teaspoon orange peel and allspice to flour mixture. Roll and press bottom crust into 10-inch pie plate. Bake and cool. Heat oven to 425ºF. Roll remaining dough to 1/4-inch thickness. Cut into 2-inch squares. Place on ungreased baking sheet. Bake at 425ºF for 10 minutes or until brown. Cool completely. For cheese layer, beat cream cheese in medium bowl at high speed of electric mixer until light and fluffy. Beat in sweetened condensed milk and vanilla gradually until smooth. Beat in 1/3 cup lemon juice gradually until smooth. Pour into baked pie crust. Refrigerate several hours. For filling, combine 1-1/2 cups sugar, allspice and salt in medium saucepan. Combine flour, cornstarch, orange juice, honey and 2 tablespoons lemon juice in blender container. Blend until smooth. Stir into sugar mixture. Cook and stir on medium heat until thickened and smooth. Remove from heat. Stir small amount of hot mixture into egg yolks, mixing thoroughly. Return mixture to saucepan. Cook and stir 3 minutes. Remove from heat. Stir in butter, 2 teaspoons orange peel and nuts. Steam tomatoes over simmering water until tender. Drain well. Add to warm filling. Cool. Refrigerate several hours or until very cold. Remove tomatoes from filling using slotted spoon. Arrange over cheese layer. Discard remaining filling. Refrigerate until firm. For topping, crumble baked pastry pieces. Sprinkle over top. Combine 3 tablespoons sugar and cinnamon. Sprinkle over crumbs. For garnish, decorate with tomatoes, sliced or whole, and nuts. Refrigerate leftover pie. Notes: Filling may be prepared 1 day ahead of use. Topping should be added just before serving or up to 1 hour ahead. Pastry crumbs can be toasted for darker brown color. Use all of crumbs or only part, as desired. |
