Preheat oven to 425 degrees. Briefly immerse tomatoes in boiling water, then in ice water; slip off skin and discard. Slice tomatoes thinly with a serrated knife. Toss with lemon juice. In a large bowl, blend together sugar, nutmeg, cinnamon, salt and flour. Add tomatoes; toss. Place bottom crust in a 9-inch pie pan. Add tomato mixture. Cover with top crust, flute edges and cut vents. Bake until tomatoes are soft and crust is lightly browned, about 50 to 60 minutes. Yields 8 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 From "Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie" by Elisabeth Schafer and Jeannette L. Miller (Chronimed, $16.95) Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 49.9mg||2 %|
|Potassium 21.2mg||1 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 55.2g|
|Protein 0.5g||1 %|
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Calories per serving: 217
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