Frank's Recipes! Dessert Cooler Green Tomato Cheese Pie

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Dessert Cooler Green Tomato Cheese Pie

Crust:
10-inch (25 cm) Crisco Double Crust
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) allspice

Cheese layer:
1 pkg (8 oz/250 g) cream cheese, softened
1 can (300 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
1/3 cup (75 mL) lemon juice

Filling:
1 1/2 cups (375 mL) granulated sugar
1 tsp (5 mL) allspice
1/4 tsp (1 mL) salt
1/3 cup (75 mL) all-purpose flour
3 tablespoon (45 mL) cornstarch
1 1/2 cups (375 mL) orange juice
1/2 cup (125 mL) honey
2 tablespoon (30 mL) lemon juice
3 egg yolks, beaten
2 tablespoon (30 mL) Golden Crisco Shortening
2 tsp (5 mL) grated orange rind
1 cup (250 mL) pecans, quartered
20 to 25 unpeeled small (1 to 2-inch/2.5-5 cm diameter) green tomatoes (2 to 2-3/4 pounds or 1 Kg), sliced 3/4 inch (2 cm) thick

Topping:
Baked pastry shapes
3 tablespoon (45 mL) sugar
1 tsp (5 mL) cinnamon

Garnish:
Additional green tomatoes
Pecans

For crust, prepare Crisco Double Crust adding lemon rind, 1 teaspoon (5 mL) orange rind and allspice to flour mixture. Roll and press bottom crust into 10-inch (25 cm) pie plate. Bake and cool. Heat oven to 425 F (220 C).

Roll remaining dough to 1/4-inch (6 mm) thickness. Cut into 2-inch (5 cm) squares. Place on ungreased baking sheet. Bake at 425 F (220 C) 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 (75 mL) lemon juice gradually until smooth.

Pour into baked pie crust. Refrigerate several hours. For filling, combine 1 1/2 cups (375 mL) sugar, allspice and salt in medium saucepan. Combine flour, cornstarch, orange juice, honey and 2 tablespoons (30 mL) 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 Golden Crisco Shortening, 2 teaspoons (10 mL) orange rind 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 (45 mL) sugar and cinnamon. Sprinkle over crumbs. For garnish, decorate with tomatoes, sliced or whole, and nuts. Refrigerate leftover pie.

Makes: One 10-inch (25 cm) pie

NOTE:
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.