I just got an email from "Living the Country Life". Right after the piece about keeping your horse's water from freezing in the winter was a piece about green tomatoes, with this recipe. And look, no raisins!

Green Tomato Pie

Prep: 40 minutes

Bake: 45 minutes

Oven: 450 degrees F./375 degrees F.

6 cups thinly sliced green tomatoes (about 2 pounds)

Pastry for Double Crust Pie

1 cup sugar

3 tablespoons all-purpose flour

2 teaspoons finely shredded lemon peel

3 tablespoons lemon juice

2 tablespoons butter, melted

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Pinch ground cloves

Step 1: In a large bowl place green tomatoes. Pour boiling water over tomatoes to cover; let stand 20 minutes or until slightly cooled. Drain.

Step 2: Meanwhile, prepare Pastry for Double Crust Pie. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. On floured surface roll out remaining pastry to a 12-inch circle; cut into 1/2- to 3/4-inch-wide strips. Set aside.

Step 3: In a small bowl combine sugar, flour, lemon peel and juice, butter, salt, nutmeg, cinnamon, and cloves. Add mixture to tomatoes and stir to combine.

Step 4: Fill pastry-lined pie plate with filling; trim pastry to 1/2 inch beyond rim of pie plate. Lay half of the pastry strips on top of the filling at 1-inch intervals. If desired, twist strips as you place them. Fold alternate strips back halfway. Place another pastry strip in the center of the tart across the strips already in place. Unfold the folded strips; fold back remaining strips. Place another pastry strip across the first set of strips parallel to strip in the center. Repeat the weaving steps until lattice covers the filling. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Bake in a preheated 450 degree F. oven for 10 minutes. Reduce heat to 375 degrees F. and bake 35 to 40 minutes more or until filling is bubbly and crust is lightly browned. Cool on a wire rack. Makes 8 servings.

I haven't tried this, but you can bet I'm going to.

Annie