1 1/4 lbs. green tomatoes (5 med. or 3 1/2 c. sliced tomatoes)
3/4 c. seedless raisins, washed
1 1/2 tsp. grated lemon rind
2 tsp. lemon juice
1 tbsp. cider vinegar
1/2 tsp. salt (scant)
1 1/3 to 1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. ground ginger
1 tbsp. fine dry bread crumbs
1 tbsp. butter
Pastry for 9-inch double crust

Wash tomatoes. Remove stems and blossom ends. Cut into quarters and slice very thin. Put tomatoes into a 3 quart bowl and stir in raisins, grated rind, juice, vinegar and salt. Blend sugar, flour and spices.

Sprinkle crumbs evenly over pastry-lined pan, then sprinkle crumbs with 2 tablespoons of sugar mixture. Fold remaining sugar mixture into tomatoes, then turn into pan. Dot with butter. Cover with top pastry and bake in a 425 degree oven for 15 minutes. Reduce heat to 325 degrees and bake 50 minutes longer.