Preparation time: 20 min.
Cooking time: 1 hour + cooling
Difficulty: Easy - for beginners
½ cup golden raisins
1 ounce rum or brandy (may substitute for 1 teaspoon flavoring)
1-1/2 cups sugar
¼ cup all-purpose flour
1 ½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground clove
3 cups green tomatoes (about 4 to 5 medium)
1 tablespoon cider vinegar
Pastry for double-crust pie (9 inches)
Pinch of sugar
In a small bowl, combine the raisins and rum & set aside.
Slice (or dice if preferred) the green tomatoes, add the vinegar then set aside.
In another bowl, combine the sugar, flour, cinnamon, nutmeg, clove, and salt.
Combine raisin mixture to tomatoes then sprinkle dry ingredients over tomato mixture and toss to coat evenly.
Line a pie plate with bottom crust. Add filling;
Roll out remaining pastry; make a lattice crust or whatever you prefer. Trim, seal and flute edges.
Brush top with egg white and sprinkle with a little sugar to give your crust a shine.
Bake at 350° for about 1 hour or until tomatoes are tender and crust golden brown.
Cool on a wire rack to room temperature. Store in the refrigerator.
Yield: 6-8 servings.