This chutney is wonderful with grilled chicken and creamy polenta on the side.
- 7–8 medium-size green tomatoes, peeled, seeds removed, chopped finely
- 1 unbaked 9-inch pie shell
- 1 cup sugar
- 3 rounded tablespoons flour
- 1 1/2 cups heavy cream
Preheat oven to 350 degrees. Place tomatoes in the pie shell. Place the sugar, flour and cream in a medium-size bowl. Whisk together and pour over the tomatoes. Sprinkle cinnamon over the top of the pie. Bake for 45–50 minutes, until the middle is set.