Got a bunch of these?
Green tomatoes, that is.
Rosemary posted this recipe on her blog and I had to give it a try.
Here is the filling cooking on the stove. Looks good doesn't it?
And it tasted just as good. Nice and "spicy" as a mincemeat pie should.
Her version of the recipe:
The recipe made enough filling for two pies. I froze the second filling. The one thing I would change is to add some cornstarch or flour before baking. My pie took a long time to reach the point of being finished. (I also added some bourbon to my filling as Rosemary suggested; good stuff!)
Any other ideas for using up green tomatoes?