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Green Tomato Pie

Double pastry crust for 9" pie
4 medium sized green tomatoes
1 large yellow onion
4 Tbsp./2 oz. (1/2 stick) sweet butter
1/4 lb. each Swiss and cheddar cheeses
generous 1/2 cup whole wheat (wholemeal) bread crumbs
red wine vinegar
brown sugar
salt and pepper to taste

Slice onion into rounds about the thickness of your index finger,
and fry in butter over low heat until golden brown and completely
limp. Meanwhile, cut out stem ends and thickly slice the green
tomatoes. Set aside. Using a cheese plane, slice the cheeses as
thinly as possible. Set aside. Roll out pastry for bottom crust
and fit into an 8" deep dish pie plate or 8" cake pan (regular pie
plate won't be deep enough). Keep second crust refrigerated until
ready to roll out. Sprinkle the bottom crust with bread crumbs.
Layer tomato slices, cheeses, and sauteed onions over crumbs.
Sprinkle with salt and fresh-ground black pepper. Also sprinkle
over about a tablespoon of brown sugar. Repeat layers until
ingredients are used up, or until pan is full. Top with more bread
crumbs and a generous sprinkling of wine vinegar. Roll out crust
to top pie. Crimp edges well, and slash the top. Bake at 375 degrees
until crust is browned to your liking and contents are bubbly.
(Note: this often dribbles in the oven; I usually line the oven
rack with foil before baking, in order to catch the drips.) When
it begins to brown, the top crust can be brushed with milk to glaze
it.

Serves 4 - 6. Leftovers reheat nicely in a regular oven or toaster
oven -- but they tend to get soggy in a microwave.

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