Green Tomato Apple Pie
Pastry for 2-crust pie
2 cups green tomatoes, skinned, quartered and thinly sliced
3 cups apples, thinly sliced
2/3 cup brown sugar, firmly packed
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1/3 cup granulated sugar
2 to 3 tablespoons flour
½ teaspoon cinnamon
2 tablespoons butter
To peel green tomatoes; place in boiling water. Let stand 3 minutes. Skins will slip off easily. Combine tomatoes, apples, sugars, flour, cinnamon and place in pastry lined 9-inch pie plate. Dot with butter. Adjust top crust and flute edges. Cut steam vents. Bake in 425-degree oven for 50 to 60 minutes.
Yield: 1 9-inch pie.
