Green Tomato Pie (sweet)

-Pastry for one all-butter, double-crust pie
- 6 medium green tomatoes
- ¾ cup golden raisins
- 1 ½ tsp grated lemon rind
- 2 Tbsp fresh lemon juice
- 1 Tbsp apple cider vinegar
- 1 ¼ cups granulated sugar
- ¼ cup dark brown sugar
- 4 Tbsp flour
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 Tbsp cold unsalted butter, cut into small bits
Preheat oven to 425.
Wash the tomatoes and cut them into 1/8 inch thick slices, discarding stem ends. Put the tomato slices in a large mixing bowl and add the raisins, lemon rind, lemon juice and vinegar. Stir and set aside.
Combine the sugars, flour, salt, and spices in a small bowl. Sprinkle 2 Tbsp of this mixture over the prepared pie crust and toss the rest with the sliced tomatoes. Turn into chilled pie crust. Dot with butter. Top with additional pie dough, making slashes for air vents if a solid crust on top. Or make a lattice top to cover the pie.
Bake pie at 425 for 15 minutes. Then reduce the heat to 325 and bake for another 50 minutes, or until the filling is bubbling and the crust is golden brown.
Let the pie cool completely before cutting.

From: Martha Davis Kipcak, SE Wisconsin Slow Food