This pie is very much like apple, but better and really different.
425 degrees F for 15 minutes, then at 325 degrees F for 50 minutes more.
About 1 1/4 pound very green tomatoes-not pink
Slice tomatoes in half and then with cut sides down, slice the halves very thinly (about 4 cups very thinly sliced).
3/4 cup seedless raisins, plumped
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1 1/2 cups granulated sugar
1/8 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons flour
1 or 2 tablespoons fine dry bread or cracker crumbs.
2 tablespoons margarine or butter
Cut tomatoes in half and slice them almost paper thin. I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water over them in a sieve to plump up if you don't want to use rum.
Put tomatoes, raisins and rind in a large bowl. Sprinkle with lemon juice and vinegar.
Mix sugar, ginger, cinnamon, salt and flour in a small bowl.
Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about 1/3 cup of the sugar mixture over the crumbs.
Stir the rest of the sugar mixture into the tomatoes and heap into pan.
Dot with small pieces of the butter and top with crust.
Sprinkle the top with a little sugar and nutmeg if desired, looks nice. I often put 1/2 teaspoon or so of nutmeg into the flour when I'm making the crust also.