Instructions: Pantry Note - 6 to 7 tomatoes, firm, medium-sized, without wrinkles if you want to peel them. Thats approximately 3 cups when chopped.

Wash the tomatoes. Peel them if you want, but its a lot of trouble and not really necessary. Cut the tomatoes into bite-size pieces. Combine the tomato bits with the next three ingredients in a saucepan. Cook for about fifteen minutes. Mix the sugar and cornstarch together and slowly stir it into the tomato mixture. Cook for a few minutes until the sugar and cornstarch become clear. Add margarine and allow to cool slightly. Line a nine-inch pie pan with the bottom crust and pour in the tomato rnixture.

Put on top crust and seal the edges. Crimp narrow strips of aluminum foil around the edge to prevent it from getting too brown. Poke numerous holes with a fork across the top to allow steam to escape.

Bake for 40 to 50 minutes at 425 degrees. Some people like to eat the pie warm, but Doc much prefers it cold.

Dutch Mystery with Recipes. NY: Signet. Magdalena Yoder, Innkeeper; Freni Hostetler, Cook.

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