Green Tomato Pie

This was a total disaster. Aunt Martha's recipe sounded so simple. Where did I go wrong?

The instructions and what I did:

1. Take medium sized tomatoes; I used the vine tomatoes I bought a few days ago.


2. pare and cut out end stems. Done.


3. Line pie pan with pie paste. I used a store-bought frozen pie crust, which I let thaw.


4. Slice tomatoes very thin, filling pan somewhat heaping. Done.


5. Sprinkle nutmeg over filling, Done.


6. then add 1/2 cup butter. (You can use cube and place slices of butter over pie.) As suggested.


7. Put 1 cup sugar over butter. OK, that's a lot of sugar, but I did it.


8. Sprinkle small handful of flour over it. Done.


9. and pour in 1/2 cup vinegar I used a sherry vinegar I had on hand. The butter-flour barrier caused some runoff.


10. before adding the crust. What crust? There was no top crust so I did this open-faced.


11. Bake 30-40 minutes at moderately hot 400 oven. Thank goodness I put this on a baking sheet with edges (now destroyed) because there was a lot of overflow liquid.

After 35 minutes it looked and smelled good enough. But the texture was soggy, and the flavor was vinegary. There were congealed lumps of flour in a few places. At first I thought 'at least the crust is decent,' but then I remembered that it was store-bought.

Bummer.