Pastry for 2 crust 9 inch pie
4 c. sliced green tomatoes
1/2 c. water
1 c. sugar, mixed with 2 tbsp. flour
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
2 tbsp. butter, cut in small pieces
1 1/2 tsp. fresh lemon juice
1/4 c. brandy or whiskey
Optional: 1 tsp. lemon peel, grated
1 1/2 c seedless raisins

(If using raisins, cover raisins with warm water and soak for 15 minutes.) Roll out half of pastry and line pie pan with it. Pour water over tomatoes and simmer 5 minutes, until tomatoes have absorbed most of the water and seem tender. (Drain raisins, if used, add to tomatoes and cook a little longer.) Drain off liquid and dump tomatoes into pie pan. Sprinkle tomatoes with sugar-flour mixture, cinnamon, ginger and nutmeg. Dot the surface with butter.

Add lemon juice (and peel, if used). Pour brandy or whiskey over the mixture. Roll out second half of crust. Crimp and seal well! Set pan in preheated 450 degree oven for 15 minutes. Then reduce heat to 375 degrees and bake 30 minutes or until crust is brown.

(Hosterman)