2 c. green tomatoes (peeled, quartered and thinly sliced)
2 to 3 tbsp. flour
2 tbsp. butter
3 c. apple (peeled, sliced thin)
2/3 c. brown sugar (firmly packed)
1/3 c. sugar
1/2 tsp. cinnamon
Pinch salt

Combine tomatoes, apples, sugars, flour, cinnamon and salt. Place in a pastry lined 9 inch pie pan. Dot with butter. Adjust top crust and flute edges; cut steam vents. Bake in hot oven (425 degrees) 50 to 60 minutes.

To peel green tomatoes easily, place in boiling water. Let stand 2 to 3 minutes or until skins can be slipped off.