Desert Cooler Green Tomato Cheese Pie

Methods/steps

for crust, prepare (see classic crisco pie crust recipe) adding lemon peel, 1 teaspoon orange peel and allspice to flour mixture. roll and press bottom crust into 10-inch pie plate. bake and cool. heat oven to 425°F.
roll remaining dough to 1/4-inch thickness. cut into 2-inch squares. place on ungreased baking sheet.
bake at 425°F for 10 minutes or until brown. cool completely.
for cheese layer, beat cream cheese in medium bowl at high speed of electric mixer until light and fluffy. beat in sweetened condensed milk and vanilla gradually until smooth. beat in 1/3 cup lemon juice gradually until smooth. pour into baked pie crust. refrigerate several hours.
for filling, combine 1-1/2 cups sugar, allspice and salt in medium saucepan. combine flour, cornstarch, orange juice, honey and 2 tablespoons lemon juice in blender container. blend until smooth. stir into sugar mixture. cook and stir on medium heat until thickened and smooth. remove from heat. stir small amount of hot mixture into egg yolks, mixing thoroughly. return mixture to saucepan. cook and stir 3 minutes. remove from heat. stir in butter, 2 teaspoons orange peel and nuts.
steam tomatoes over simmering water until tender. drain well. add to warm filling. cool. refrigerate several hours or until very cold. remove tomatoes from filling using slotted spoon. arrange over cheese layer. discard remaining filling. refrigerate until firm.
for topping, crumble baked pastry pieces. sprinkle over top. combine 3 tablespoons sugar and cinnamon. sprinkle over crumbs.
for garnish, decorate with tomatoes, sliced or whole, and nuts. refrigerate leftover pie.

notes: filling may be prepared 1 day ahead of use.
topping should be added just before serving or up to 1 hour ahead.
pastry crumbs can be toasted for darker brown color. use all of crumbs or only part, as desired.