2 to 3 pounds green tomatoes,mature but not turning
 3/4 cup firmly packed light brown sugar
 1/2 cup white sugar
 3 tablespoons quick-cooking tapioca
 1 1/2 teaspoons ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground allspice
 1/2 teaspoon salt
 1 teaspoon grated orange peel
 2 tablespoons orange juice
 1 tablespoon butter or margarine
 pastry for 2 crust 9-inch pie
 
 Makes: 1 9-inch pie.
 
 Preheat oven to 375 degrees.  Dip tomatoes in boiling water;then into
 cold water.  Peel and cut into quarters.  Squeeze out as many seeds
 as possible.  Slice and drain slightly.  Mix in a bowl, sugars,
 tapioca,spices, salt,peel and juice.  Allow to set 15 minutes, then
 add tomatoes.  Place in an unbaked pie shell.  Dot with butter.  Top
 with crust and slit so steam can escape.  Bake on lowest oven rack
 for 45 to 60 minutes or until tomatoes are cooked.  Cool on a rack for 90
 minutes.  Serve warm with ice cream or cheese.

Plain Text Version of This Recipe for Printing or Saving