The Crust is from Gluten Free Girl. The rest I adapted from other recipes. If you don't want it to be gluten free just substitute all purpose flour in the filling and the streusel. You can use your favorite pie crust recipe for the crust.



Gluten Free Girl’s Pie Crust

1 cup white rice flour
1/2 sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)
8 tablespoons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together

Mix together all the dry ingredients, including the sugar and cinnamon. Cut the butter into little pieces, about 1/2-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, then stir them in, gently, with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, then stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only it all coheres together.

At this point, drop the ball of dough onto a large piece of parchment paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment paper, the same size, on top of the dough. Gently, smoosh the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate.

Refrigerate the ball of dough, for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator at least twenty minutes before you want to work with it.

Leave the dough in the parchment-paper sandwich and roll it out. By rolling it, gently, between the pieces of parchment paper, you will not need to add more flour to the mix. Roll it out as thin as you can, then strip the top piece of parchment paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.

Green Tomato Filling

Ingredients
• 3 tablespoons gluten free flour
• 1/2 teaspoon nutmeg
• 1 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 3 cups green tomatoes, chopped
• 1 tablespoon butter
• 3 tablespoon cornstarch
• 1 tablespoon vinegar
Directions
Preheat oven to 425 degrees F.
In a bowl, mix flour, nutmeg, sugar, cinnamon, and cornstarch. Add tomatoes and vinegar.
Pour mixture into prepared pie crust, and dot with butter. Cover with top crust and make two to four small slits in center to vent.
Bake for 20 minutes. Then reduce to 325 degrees F for 40 minutes.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Streusel Topping

2/3 cup pecans
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup gluten free all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces

Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)