The spicy filling for this pie can be made ahead and canned, but I have never had enough green tomatoes at a time to make more than one pie. My grandmother used to make this pie when Grandpa brought in all the tomatoes left on the vines because the first frost was threatening.
2 pounds green tomatoes, unpeeled and coarsely chopped
1 pound apples, peeled and chopped
1 cup dark seedless raisins
1 tablespoon grated lemon peel
1 cup packed light brown sugar
½ cup cider vinegar
½ cup cold water
2 teaspoons ground cinnamon
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 recipe Flaky Pastry
Combine tomatoes, apples, raisins, lemon peel, brown sugar, vinegar, water, cinnamon, salt, allspice, and cloves in a large nonaluminum kettle. Bring mixture to a boil over high heat, stirring constantly. Reduce heat to low and simmer, uncovered, stirring frequently until tomatoes and apples are tender and mixture has thickened—about 45 minutes. Meanwhile, prepare pastry.
Preheat oven to 375°F. Roll out half of dough to an 11-inch round. Transfer to a 9-inch pie plate; fill with mincemeat. Moisten edge of pastry. Roll out remaining half of dough to a 10-inch round. Cut a hole in the center and place over filling. Turn excess pastry under and flute edges. Place pie on rimmed baking sheet.
Bake pie until crust is golden and filling bubbles through center hole, about 45 minutes. Cool 30 minutes before cutting. Serve slightly warm.
4 Servings