Green Tomato Pie

In many American homes a green tomato pie heralds the beginning of fall.  Made with the fruits that were saved from the first frost, it is a delightful dessert.

4 or 5 really green tomatoes (2 ½ cups coarsely grated)

Unbaked pastry for 9-inch 2-crust pie

1 ¼ pounds green tomatoes (about 5)

½ cup golden raisins

1 ½ teaspoons grated lemon rind

2 tablespoons lemon juice

1 tablespoon cider vinegar

½ teaspoon salt

1 cup sugar

3 tablespoons all-purpose flour

½ teaspoon cinnamon

¼ cup minced candied ginger

1 tablespoon fine bread crumbs

2 tablespoons butter

Preheat oven to 425

Wash tomatoes, cut in quarters and slice very thin.  Put into a 3-quart bowl; stir in raisins, lemon rind, lemon juice, vinegar, ginger, and salt.

Blend sugar with flour and spices.

Sprinkle the breadcrumbs evenly over an unbaked pastry-lined pie pan.  Then sprinkle the breadcrumbs with 2 tablespoons of the sugar mixture. 

Stir the remaining sugar mixture into the tomato mixture.

Turn tomato mixture onto the breadcrumbs in pie pan, spreading evenly.

Dot evenly with the butter.

Moisten rim of pastry and lay on the top crust.   Press gently all around to seal.  Trim and crimp the edges.  Make a few slits in the top crust to release the steam as it bakes. 

Bake for 15 minutes, and then reduce the heat to 325 F and bake 50 minutes longer.  Cool on wire rack 2 to 3 hours before serving.