Green Tomato Pie Filling

Ingredients

• 2.5 cups firmly brown sugar packed
• 0.5 cup cider vinegar 5% ( acidity)
• 15 ounce golden raisins 
• 4.8 pounds granny smith apples peeled chopped
• 6.8 pounds tomatoes green chopped
• 1 tablespoon ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground nutmeg 
• 1 cup juice of lemon fresh
• 2 tablespoons lemon rind grated
• 2 tablespoons orange rind grated
• 15 ounce raisins 
• 2.5 cups sugar 
• 2 cups water 

Equipment

• oven
• dutch oven

Directions

1. Combine all ingredients in a Dutch oven; simmer over medium-low heat, stirring often, 2 hours and 30 minutes or until tomato and apple are tender and liquid thickens.
2. Pour hot mixture into hot jars, filling to 1/2 inch from top.
3. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4. Process in boiling-water bath 15 minutes.
5. Roll each refrigerate piecrust from 1 (15 ounce) package into 1/8-inch thickness. Press 1 pie-crust into a 9-inch pieplate; fold edges under and crimp. Spoon 4 1/2 cups Green Tomato Pie Filling into piecrust; dot with 2 tablespoons butter.
6. Cut remaining piecrust into 1/2-inch strips; arrange in a lattice design over filling.
7. Sprinkle evenly with 2 tablespoons sugar.
8. Bake pie at 425 for 10 minutes; reduce oven temperature to 350 and bake 30 minutes or until golden.