This pie is a classic in the southern U.S. and is a spicy treat no matter where it’s served!
SAVE ON THIS RECIPE!
Extra lemon peel? Instead of throwing it out, sprinkle it on the bottom of the pastry before filling with the tomato mixture. You’ll give each slice of pie an extra flavor boost!
You’ll need about 2 lemons to get the 1/4 cup juice needed for this pie. You’ll need to grate only one lemon for the peel.
For a pretty glazed top crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar before baking.
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