I raided my mother-in-law's garden for all the green tomatoes that she had picked before the first frost. If you have similar bounty, here's my favorite recipe for Green Tomato & Green Apple Pie.
1 double pie crust
6 medium, tart apples (such as Granny Smith), peeled, cored, and cut into chunks
4 medium or 6 small green tomatoes unpeeled, cored and cut into 1 inch chunks
3/4 cup sugar
6 tablespoons of all purpose flour
1/4 cup of light brown sugar, firmly packed
2 teaspoons of quick-cooking tapioca
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of salt
3 tablespoons of unsalted butter cut into small pieces
Egg Wash and Topping- 1 large egg beaten with 1 tablespoon of milk
1 tablespoon sugar
Prepare pie dough
Preheat oven to 400 Degrees
In a large mixing bowl stir together apples and tomatoes
In a small mixing bowl mix rest of the dry ingredients
Sprinkle the sugar mixture over the fruit mixture, toss together thoroughly
Place ingredients inside unbaked pie crust, dot butter pieces on top, then cover with second crust
Brush pie crust with egg wash, Sprinkle sugar on top.
Put pie on cookie sheet. Bake 20 mins at 400. Reduce temperature to 350 Degrees and bake an additional 40 mins. Crust should be brown and filling bubbling. Let cool for about an hour before serving.
From: "The Artful Pie" by Lisa Cherkasky, 1993 (40 original pie recipes show-cased with 40 original works of art)