4 To 5 really green tomatoes 6 tb Lemon juice
Pastry for an 8-inch 2-crust 1/2 c Golden raisins
-pie 1/4 ts Salt
1 1/2 c Brown sugar 1/4 ts Allspice
3 tb Flour 1/4 c Minced candied ginger
1 Grated lemon rind
Put tomatoes through a coarse grater or a food processor’s large
shredder. There should be 2 1/2 Cups. Put in a colander and drain
overnight. Or prepare tomatoes in the morning and press out their
juices from time to time throughout the day.
Prepare your favorite double pie crust, roll out half, and put in an
8-inch pie pan. Roll out the other half and set aside. Mix remaining
ingredients with tomatoes, place in pie shell, and cover with top
crust. Prick holes in crust. Bake in a 450 F oven for 10 minutes;
then reduce heat to 350 F and bake 40 minutes longer.
Joyce Monschein Sun 04-12-1992
Yields
6 servings