2 recipes cornmeal dough
1 c. sugar
1/3 c. flour
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. cinnamon
1/8 tsp. ground red pepper
6 lg. green tomatoes, sliced 1/4 inch thick (do not use stem end)
1/2 c. golden raisins
2 tbsp. cider vinegar
3 tbsp. butter

Combine flour, cornmeal and salt in a bowl. Stir in mix. Cut in shortening with two knives or pastry blender until mixture resembles fresh bread crumbs. Sprinkle on water, a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough can be shaped into a ball; it will be quite soft.

Roll out half of the dough and fit into a 9 inch pie pan. Combine sugar, flour, salt, cloves, cinnamon and red pepper in a shallow bowl. Stir with a fork to mix. Coat 1/3 of the tomato slices at a time with the sugar mixture. Spread all of the slices evenly over the dough in a pan. Sprinkle with raisins and top with any remaining sugar mixture. Drizzle with vinegar and dot with butter. Roll out remaining dough and cover filling with pastry. Crimp edges and cut two or three small vents in the top crust. Bake at 425 degrees for 40 minutes, or until the crust is golden and the juices bubble around the edges of the pie. Serve at room temperature.

CORNMEAL DOUGH:

1 c. flour
1/2 c. yellow cornmeal (ground fine, if possible)
1/4 tsp. salt
1/2 c. vegetable shortening
3 tbsp. (about) water