Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Be sharp about knives
• What restaurant staffers shouldn't do
• Good gourds: How to make your own pumpkin pie filling
• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

3 cups chopped green tomatoes

2 cups chopped Granny Smith apples

¹₂ cup sugar

1 cup brown sugar

1 cup raisins

1 tsp. ground cinnamon

¹₂ tsp. ground cloves

¹₂ tsp. ground allspice

2 Tbsp. lemon juice

1 two-layer pie crust

1. Preheat oven to 375 degrees.

2. Combine tomatoes, apples, sugars, raisins, cinnamon, cloves, allspice and lemon juice in a large bowl and toss until all of the ingredients are evenly distributed.

3. Line a pie pan with

the bottom crust and pour in tomato mixture. Cover with top layer of dough, seal the edges and poke a few holes in the top.

4. Bake for 1 hour or until the edges of the crust are deeply browned. Let cool for at least 15 minutes before serving.

Source: All recipes from "The Too Many Tomatoes Cookbook" (above) by Brian Yarvin