PIE OF THE MONTH: Tomato Pie

what more perfect September Pie could there be than a sweet (that’s right) TOMATO PIE!!
Oh man, this is one old recipe, from one Mrs. Narcissa Smith (no idea who she was… except a very creative pie baker… she also had a recipe for a sweet turnip pie!!)  Here’s the deal:
You need pastry for a 9” double crust pie
2 cups canned (or cooked, peeled fresh) Tomato
1 cup sugar
1/3 cup butter
½ cup milk
Dash nutmeg
1 TB flour
2 eggs
Mash tomatoes. Beat eggs. Mix all ingredients together. Pour into crust, cover with top crust and vent. (or us lattice top). Crimp and seal edges. She says “bake as any pie”  I say bake 15 minutes at 450° F, then reduce heat and bake another 40 minutes at 350° F or until top is golden brown and filling is bubbling in center. Enjoy with vanilla ice cream! Strange but true!