Ingredients:

Unbaked pastry for 9-inch 2-crust pie (Spelt flour makes a nice pastry shell.)

1-¼ LB green tomatoes (about 5)

¾ cup raisins

1-½ tsp. grated lemon rind

2 tbs. lemon juice

1 tbs. apple cider vinegar

½ tsp. salt

1 cup 100% maple syrup (GRADE B)

3 tbs. flour

½ tsp. cinnamon

1/8 tsp. ground ginger

1 tbs. fine breadcrumbs (Try crumbs from spelt, kamut or rye breads.)

2 tbs. Earth Balance soy free margarine or Safflower Oil*

*Experiment with your favorite oil

Directions:

Preheat oven to 425 degrees. Wash tomatoes; cut in quarters and slice very thin. Put into a 3-qt bowl; stir in raisins, lemon rind, lemon juice, vinegar, salt and maple syrup.

Blend flour and spices. Line pie pan with pastry; sprinkle evenly with breadcrumbs. Add 2 tbs. of flour mixture. Add remaining flour mixture to tomato mixture.

Turn tomato mixture into pie pan, spreading evenly. Dot with margarine or sprinkle with Safflower Oil. Moisten rim of pastry and lay on top crust. Press gently all around to seal. Trim and crimp edges. Bake 15 minutes; reduce heat to 325 degrees and bake 50 minutes longer. Cool on rack 2-3 hours before serving.

Serves 8.

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