Instructions: TOMATO PIE Preheat oven to 400. On lightly floured board, roll out pie dough into a circle about 12 inches in diameter. Edges will be ragged,this is okay. Just leave like this as edges will get folded in later. Center dough in 9 inch pie plate. Cover & chill. Cut tomatoes into thin slices.

Put into large mixing bowl & add raisins, lemon peel, juice & vinegar. Stir & set aside. Mix together sugar, pecans, flour, salt, cinnamon, & ginger.

Blend well. Sprinkle 2 tablespoon over chilled pie crust. Add remaining sugar-pecan mixture to tomato slices. Toss to coat well. Scrape tomato filling into pie crust. Dot with pieces of chilled butter. Fold overhang of pastry into center over filling. Bake 15 minutes. Turn heat down to 325 & bake for 45 minutes or until bubbly & crust is golden brown. Let pie cool on wire rack before cutting. Dust top with powdered sugar for decoration.

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