1 Pastry for double crust pie
2 tb Orange marmalade
1/2 c Light brown sugar, packed
1/4 c Sugar
1/4 c Quick cooking tapioca
1/2 c Golden raisins
1 tb Grated orange zest
1/2 ts Cinnamon
1/4 ts Ground ginger
1/4 ts Salt
4 Medium tomatoes, sliced
2 Granny Smiths Apples, cored
2 tb Butter or oleo, cold
Preheat oven to 425 degrees. Divide pastry in half; roll out
one-half and place in 9 inch pie plate, leaving about 1 inch
overhang. Brush marmalade evenly over the bottom. Set other piece of
pastry aside. In a small bowl, combine sugars, tapioca, raisins,
orange zest, cinnamon,ginger,and salt until well combined. Layer
tomatoes, sugar mixture, sliced apples, and a few pieces of butter
repeatedly until all ingredients are used. Roll out the remaining
pastry and lay it over filling. Crimp edges together to seal, and
make several slits in top. If desired brush with milk or melted
butter and sprinkle with granulated sugar. Bake for 15 minutes;
reduce heat to 350 degrees and bake another 35 to 40 minutes.
Yields
6 Servings