1 Pastry for double crust pie
2 tb Orange marmalade
1/2 c Light brown sugar, packed
1/4 c Sugar
1/4 c Quick cooking tapioca
1/2 c Golden raisins
1 tb Grated orange zest
1/2 ts Cinnamon
1/4 ts Ground ginger
1/4 ts Salt
4 Medium tomatoes, sliced
2 Granny Smiths Apples, cored
2 tb Butter or oleo, cold
Preheat oven to 425 degrees. Divide pastry in half; roll out one-half and
place in 9 inch pie plate, leaving about 1 inch overhang. Brush marmalade
evenly over the bottom. Set other piece of pastry aside. In a small bowl,
combine sugars, tapioca, raisins, orange zest, cinnamon,ginger,and salt
until well combined. Layer tomatoes, sugar mixture, sliced apples, and a
few pieces of butter repeatedly until all ingredients are used. Roll out
the remaining pastry and lay it over filling. Crimp edges together to seal,
and make several slits in top. If desired brush with milk or melted butter
and sprinkle with granulated sugar. Bake for 15 minutes; reduce heat to 350
degrees and bake another 35 to 40 minutes.
From
Yields
6 Servings